Chicken Enchiladas with White Sauce
Ingredients
3 chicken breast ( or rotisserie chicken, 3-4 cups)
1 teaspoon cumin powder
1/4 teaspoon Nutmeg
1/2 cup chopped onions
1 teaspoon celery salt
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon black pepper
chicken broth, enough to cook the chicken
1 can Rotel tomatoes, drained and chopped
4-5 cups Monterey Jack cheese, shredded (or pepper Jack cheese)
12 medium flour tortillas
White Enchilada Sauce
3 tablespoons butter
1/2 teaspoon onion powder
2 tablespoons flour
1 1/2 cups broth
1 can diced green chilies
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon cumin powder
1 cup heavy cream
4 oz sour cream
Instructions
Cook chicken in more broth than usual cause you will need extra broth. To the pot of broth and chicken add cumin powder, nutmeg, chopped onions, celery salt, thyme, salt and black pepper. Boil until chicken is done.
When chicken is done remove chicken, add to a large bowl and shred. Strain the broth and add just enough to shredded chicken to moisten the chicken. Reserve the broth for later. After the chicken has cooled add 2-3 cups of shredded cheese and rotel. Mix well until combined.
Add 1 1/2 cups of broth to a saucepan. Heat the broth until just hot, not a boil.
Preheat the oven to 350 degrees.
Add 1/4 cup of broth to a 9x13 inch baking dish and set aside.
Take one tortilla at a time and dip into the hot broth and place on a plate. With a spoon or scoop, place 1/3 cup of meat mixture into each tortilla. Roll up tortilla and with seam side down place in the prepared baking dish. Repeat each tortilla until the dish is full.
Spread the remaining cheese on top of rolls, with a ladle pour the White Sauce over the cheese. Cook for 20 minutes. You can add more cheese on top and return to the oven for it to melt ( 10 Minutes).
To make the white sauce add butter, onion powder and flour and cook for a minute, stirring constantly. Add chicken broth and stir until it starts to thicken. Add the diced green chilies, garlic powder,cumin powder, salt and heavy cream. Cook until desired thickness and turn heat off. Add sour cream and stir well.