Chicken and Cheese Enchiladas

Well it seems as though everything is about food and recipes so far, but I have not currently been in gardening, brewing or project mode.  This recipe is not for the dieter or the the weak of heart (since this will probably cause any working arteries you have to seize up), however if you aren't worried about that and just want something that is easy to make and damn delicious, then please proceed with wild abandon.

You have a couple of options here with the chicken. You can buy raw chicken and then cook and shred it to your preference, or you can take the easy way out like I did, and just buy a rotisserie chicken from your local grocery store and dress it up from there. With cooking and prep this took me a little under an hour to make.

Ingredients

1 Rotisserie chicken
2 Cups Monterey Jack Cheese (shredded)
3/4 stick of butter
2 Cups chicken broth
3 Tablespoons All Purpose Flour
1 Cup Sour Cream
1 4 oz. can of Green Chiles
1 tsp. cumin
1/2 tsp. garlic powder (feel free to add more for your taste preference)
1 tsp. cracked or ground black pepper
10 flour tortillas
1/4 Cup Fresh Cilantro chopped

Preparation

Remove about 2 cups worth of the chicken and shred it with a fork and knife. You can leave the skin on as well as it makes a tasty addition. If you have used raw chicken and cooked it yourself, just make about two cups shredded. Add the chicken to a sauce pan or large non stick fry pan. Put on a very low heat and add the cumin, garlic powder and black pepper. Stir well to ensure all the chicken is incorporated well with your spices and leave on low heat for about 5 minutes. Remove from heat and set aside.

In a sauce pan on medium high heat melt the butter. Once the butter is melted, whisk in your flour. Continue to whisk for a couple minutes until the butter and flour are bubbly and thick. Then add the chicken broth. Whisk together and then leave on heat until the mixture thickens in consistency and  begins to bubble. Turn heat down to low so as not to boil the mixture as you are now going to incorporate your sour cream (but you don't want it to curdle in a super high heat). Whisk in the sour cream and then add the green chiles. Leave on the heat for a couple more minutes while continuing to stir and then turn off heat.

Now that the chicken has cooled some, you will add 1 cup of the monterey jack cheese to the chicken and mix it together. Put some of your chicken and cheese mixture on a tortilla and then roll it up and place it in a glass baking dish. Continue to do this with each tortilla until you have filled the bottom of your dish. I think I used a 9x12 pan and it held 10 of these, which used all of my chicken and cheese. Now pour your sour cream and green chile sauce over all of the tortillas. Add the remaining 1 cup of monterey jack cheese on top. Bake in a 350 F oven for 20 minutes. Then remove from the oven and turn your broiler on high. Place the dish under the broiler for about 1-2 minutes or until your cheese on top gets a nice crispy brown.

When you serve your enchiladas, top them with the fresh chopped cilantro. I also included a side of black beans. (1 15oz. can heated with 1 tsp of cumin).

These enchiladas are rich and tasty!