Green Chile-Chicken Enchiladas
1 Rotisserie Chicken, skinned, deboned and meat shredded
6 tbsp. Unsalted Butter
1/3 cup All-purpose Flour
1½ cups Milk
2 cups chicken Broth
18 Corn Tortillas
3 cups Sharp White Cheddar Cheese, shredded
12 oz. Chopped Green Chiles
½ cup White Onion, minced
for garnish Cilantro Leaves and Sliced Jalapeno
After finishing with the chicken, set aside. In a large saucepan, melt butter over medium heat. Add flour whisking as you do and cook about 2 minutes until bubbly and starting to change color. Gradually whisk in the milk and broth bringing to a boil. Simmer over moderately low heat, whisking frequently, until the sauce thickens about 10 minutes. Remove from heat and season with salt and pepper. Let cool slightly. Grease a 9x13 baking dish and line with 6 tortillas overlapping to cover bottom. Spread one-third of sauce over the tortillas. Then evenly top with 1 cup of cheese, followed by half of the chicken, chiles and onion. Repeat this process and top with last 6 tortillas, last third of sauce and last cup of cheese. Place in a pre-heated 350-degree oven for 30 to 45 minutes depending on how warm or cold ingredients were when put in oven. Let rest for 10-15 minutes before cutting and garnishing with cilantro and jalapeno slices.
Note: You can use raw chicken breasts or thighs and cook and shred but the rotisserie chicken is easier and just as good.
Ideas for Future Efforts_______________________________________