Ingredients:- 3 tablespoons butter
- 1 cup chopped onion
- 3 cloves minced garlic
- 2 tablespoons all-purpose flour
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups chicken stock
- 1 cup milk
- 2 (4-ounce) cans diced green chilies
- 1 1/4 pounds shredded pre-cooked chicken
- 1 1/2 cups shredded cheddar and Monterey Jack cheese
- 10-12 corn tortillas
- Cilantro leaves and sour cream for garnish
Preparation:Arrange 14 briquettes underneath a 12-inch oven in a circle. Melt butter in the oven. Add onions and sweat. Add the garlic and sweat until you smell them.
Stir in flour and spices and cook about 5 to 10 minutes, but do not brown.
Add stock and milk
Cook until thickened, about 10 minutes. Add chicken, green chilies, and half of the cheese to the sauce.
Simmer until cheese melts. Remove half of the meat and sauce mixture into a bowl. Tear or cut tortillas into wedges. Arrange half of the tortilla wedges over the meat mixture in the oven. Spoon the remaining meat mixture over the tortillas. Arrange remaining tortilla wedges over meat mixture.
Place lid on oven. Cook with 8-10 briquettes bottom heat and 16-18 briquettes top heat for 30 to 35 minutes, until sauce is bubbly. Sprinkle remaining cheese over enchiladas. Cover; bake an additional 5 to 10 minutes to melt cheese.
Garnish each serving with cilantro leaf and sour cream.
Serves 5 to 6.
From IdBlackPotPat, who shared this recipe:
I love Chicken Enchiladas. Unfortunately, most recipes usually call for canned soup of one type or another - that is just not my style. I did these while camping last weekend and they turned out great! While this is more of a casserole - which was perfect for camping - than enchiladas, you could roll the filling into Enchiladas easily. Not too spicy, if you like it a little hotter, just add diced Jalapeno in when adding the green chilies.
