Cheesy Chicken Enchiladas Recipe

INGREDIENTS:

• 2 tbsp butter
• ½ cup chopped onion
• 1 tsp ground cumin
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 tablespoon pickled jalapeño pepper slices, chopped
• 3 tablespoons all-purpose flour
• 1 cup cream
• 2 cups chicken broth
• 4 cups grilled thinly sliced chicken
• 10 flour tortillas
• 1 cup shredded Mozzarella cheese
• ½ cup yellow cheddar cheese ( I didn’t have)

For the garnish:

• Fresh cilantro, chopped,
• Tomatoes, finely chopped
• Green onions, thinly sliced
• Pickled or fresh jalapenos, finely chopped
• Green olives sliced (optional)

INSTRUCTIONS:

For The Sauce:

1. Melt butter in a large saucepan over medium heat. Add onion and cook for 4-5 minutes until the onion is tender, then add cumin, salt, pepper & flour.
2. Stir in the broth and cook on high, whisking periodically until thickened and bubbly.
3. Add in the pickled jalapenos and cream, then cook another 3 minutes over medium heat.
4. Remove from the heat and add 1 cup of Mozzarella cheese.

For The Filling:

1. Stir 1 cup of sauce into the chicken.
2. Place about ⅓ of the filling onto each tortilla, roll up and arrange seam side down in a lightly greased 13 x 9 baking dish.
3. Once all enchiladas are in the dish, top them with the remaining sauce.
4. Bake covered, in a 180 degree oven for about 15 minutes or until heated through.
5. Sprinkle with remaining cheese, and if desired the chopped tomatoes and sliced green onions. Bake for 5 more minutes uncovered.
6. Let stand for 10 minutes before serving.

Source: My Art Of Cooking

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