The Whole (Chicken) Enchilada |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This meal is easy to put together and is sure to satisfy your craving for mexican food! Ingredients:
3 tablespoons unsalted butter |
3 tablespoons all-purpose flour |
3 tablespoons mexican chili powder |
3 cups unsalted chicken stock |
1 teaspoon granulated garlic |
1 teaspoon sea salt |
1/4 teaspoon ground cumin |
3 tablespoons ketchup |
4 cups cooked chicken, shredded |
12 (6 inch) corn tortillas |
1 cup shredded mozzarella cheese |
1 (2 1/2 ounce) can black olives, sliced |
Directions:
1. In a med saucepan over med-low heat melt butter and sprinkle in flour to create a roux. Stir continuously for 2 mins, add in chili powder and stir for 2 more minutes.
2. Slowly stir in chicken stock, ketchup, salt, cumin, and garlic.
3. Stir until sauce has thickened.
4. Set 1 cup of sauce aside, stir chicken into remaining sauce in the pan and heat until chicken is warm.
5. Preheat Oven to 350 degrees.
6. In a large non-stick skillet heat each tortilla until warm on both sides so they are flexible enough to roll without tearing.
7. In a 9x13 in baking dish, place tortillas one by one filling with chicken and sauce mixture. Roll and place seam side down. Repeat until the pan is full.
8. Pour the 1 cup of reserved sauce over the rolled enchiladas. Arrange olives over the top and sprinkle with the mozzarella cheese.
9. Bake at 350 for 5 mins, then turn on broiler and cook until cheese starts to bubble and is lightly browned.
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