The Chickens Have Flown

Just as summer has quickly drawn to a close, our summer meat birds sales have quickly ended.  Hopefully, you have tucked a few of them into your freezer for the months ahead.

Now it’s time to start thinking of ways to use that delicious meat.  Since our hot summer is finally cooling into a more comfortable fall, let’s turn on our ovens.  Roasted chicken and one-pot meals are great for both family and friends.  A few months ago, we talked about how to roast the perfect chicken (See, “Robin’s Roasted Chicken”).  Now let’s start learning how to use the leftovers.

My husband loves Mexican food–the hotter the better.  I prefer a milder meal.  My Chicken Enchiladas are a dish we can both agree on–enough heat for his spicy palate, but plenty of cheesy chicken for me.   Try them and see what you think.

Chicken Enchiladas

The Ingredients

1 medium chopped onion

1 tsp. minced garlic

3 tablespoons of chicken broth

1 tablespoon flour

1 tablespoon cornstarch

4 oz. can of chopped green chilies

14 oz. of chicken broth

2 cups cooked, shredded chicken

10 oz. can of diced tomatoes with chilies

2 cups shredded mozzarella, divided

2 cups of sour cream

10 flour tortillas

In a saucepan, soften the onion and garlic in 3 tablespoons of chicken broth.  Add flour, cornstarch, green chilies, and 14 oz. chicken broth.  Cook over medium heat, stirring frequently, until thickened and bubbly.  Add the chicken, and remove from the heat.

In a large bowl, combine 1 cup of mozzarella, the tomatoes with chilies, and the sour cream.  Now add the chicken mixture and mix thoroughly.  This will be the filling for your enchiladas.

Spoon some filling into each tortilla and place seam side down in a lightly oiled baking dish.  Pour any remaining sauce over the tortillas and sprinkle the second cup of cheese on top.

Bake at 350 degrees for 20-30 minutes.

To make this Mexican comfort food a bit healthier, I use arrowroot instead of cornstarch and I substitute plain, goat milk yogurt for the sour cream.  I have also found tortillas that are lower in carbs and even some that are gluten free.

This recipe makes enough bubbly goodness to easily please 8 – 10 people.  Serve it with chips, salsa, and a bit of salad for a fiesta of flavor.