Shredded Chicken and Chile Enchiladas

 


Shredded Chicken and Chile Enchiladas

Ingredients

4 cups shredded chicken we used a 3 pound rotisserie chicken

4 ½ teaspoons chili powder

1 Tablespoon ground cumin

1 teaspoon dried oregano crushed

1 large onion thinly sliced

28 ounces chicken broth

8 ounces diced green chiles two 4 ounce cans, undrained

¼ teaspoon chili powder

1 Tablespoon all purpose flour

8 ounces sour cream

2 cups shredded Mexican cheese

8 flour tortillas 8 inches

Before You Begin

I used a rotisserie chicken from the supermarket. You can also make the chicken yourself or use leftover chicken, depending on how many you are serving. If you do make the chicken yourself, use the stock that it creates in place of the canned stock in the ingredient list. 

Use your favorite blend of cheese here. Mexican blend or a mixture of pepperjack and cheddar are great options.

We’ve found that flour tortillas hold the filling for these enchiladas better, but it really comes down to personal preference. You can certainly use corn tortillas instead. If you sub out the flour for corn tortillas, you’ll likely end up with a few more enchiladas as the shells are smaller.  

Instructions

Preheat oven to 350 F. Remove meat from chicken and place in a dish, keep warm. Combine the next 5 ingredients in a saucepan and bring to a boil over medium-high heat. Maintaining heat, cook onion and broth mixture until it's reduced by half, about 20 minutes.

Add chicken to broth mixture and simmer for ten minutes to heat through. Remove chicken and onion with a slotted spoon. Reserve about one cup of the broth and discard the rest.

Rinse out the saucepan, then add the green chiles and the 1/4 teaspoon chili powder; cook about one minute or until heated through. Stir in flour. Cook and stir for one minute more.

Remove from heat and stir in sour cream and 1/2 cup of the cheese.

Grease or spray a 13×9 baking dish; set aside.

Mix the onion and chicken mixture, if too dry, add a bit of the reserved broth mixture. Divide the shredded meat mixture among tortillas, placing meat mixture along one edge. Top with sour cream mixture and roll up tortillas (they will be full). Arrange in baking dish, seam side down. Bake, covered, for 30 minutes.

Uncover and sprinkle with the remaining 1 1/2 cups of cheese. Bake uncovered, 10 minutes more, or until cheese is melted and enchiladas are heated through.

 

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