Day Two of “The Four-Day Chicken”: Chicken Enchiladas

My husband considers Mexican cuisine to be a food group.  So Day Two of my four-day challenge had to feature something spicy.  Meet the Chicken Enchilada…a great way to use part of my leftover roasted chicken.  I have had this recipe for years and have served it to many guests.  It yields a large pan of cheesy, chicken goodness.

Chicken Enchiladas

1 medium chopped onion

4-oz. can chopped green chilies

1 tsp. minced garlic

 3T chicken broth

1 T cornstarch (I used arrowroot powder)

1T flour

14 more ounces of chicken broth

2 cups cooked chicken

2 c. shredded mozzerella

10-0z. can diced tomatoes and green chilies (drained)

2 c. sour cream (I use plain yogurt)

1/4 c. chopped, seeded jalapeno peppers, if desired for extra heat

10 flour tortillas

Combine 3 tablespoons of chicken broth, the garlic, and the onion in a saucepan.  Cook until soft.  Add flour and cornstarch or arrowroot, 14 oz. of chicken broth, and the green chilies.  Wisk until bubbly and smooth.  Add the cooked chicken and remove from the heat.  In a large bowl, combine the diced tomatoes, jalapeno peppers, sour cream or yogurt, and half of the cheese.  Then add the heated chicken sauce, stirring to combine.  Make the enchiladas by spooning the sauce onto each tortilla, rolling them and placing them in a baking pan.  My 11 x 13 pan works well for this.  Pour the remaining sauce mix over the rolled up tortillas.  Sprinkle with the remaining mozzerella.  Bake at 350 degrees for 30-45 minutes.  Serves about 10 portions.

On Sunday, we served this with chips and a heated seven-layer dip made by my daughter, Rebecca.  Yummy!

Then, David and I feasted on the leftovers–which gave us at least two more lunches and certainly satisfied his cravings for heat and spice.

Join me tomorrow for another flavorful idea:  Curried Chicken Salad.  See you then!