Cheesy Chicken Enchiladas
2 cups diced chicken
1 cup diced onions
2 tsp. cumin
14.5 oz can chicken stock
salt and pepper to taste
2 Tbs butter
2 Tbs flour
9 oz. can chopped green chiles
1/4 cup finely chopped cilantro
6 flour tortilla shells
8 oz. shredded Mexican cheese
Preheat oven to 375 degrees.
In a medium frying pan add chicken, 1/2 of the onion, cumin, 1/2 of the cilantro, salt, pepper, and 1/4 of the chicken stock. Sauté on medium heat for about 1 hour or until tender.
Cool chicken enough to handle. Finely shred the chicken. Set aside.
In a separate sauce pan melt 2 Tbs of butter on low-medium heat. Then add 2 Tbs flour. Mix thoroughly. Add remainder of the chicken stock. Stir until there are no lumps. Heat until the mixture begins to thicken and remove from heat.
In a small casserole dish fill the tortillas with the chicken mixture and a desired amount of cheese. Roll the tortillas tightly, leaving the ends open and seams down. Repeat process until you have completed all six tortillas. You should have chicken left over.
After all tortillas are in the casserole dish, sprinkle the remainder of the chicken and onion on top of the enchiladas. Top the dish with 1/4 of the enchilada sauce and desired amount of cheese evenly.
In a preheated 375 degree oven, bake enchiladas for 20 minutes or until the edges start to crisp. Serve enchiladas and garnish with remainder of enchilada sauce, cilantro, and sour cream as desired.
I hope enjoy these as well as my family and I do.