So I love Mexican Food, especially when it involves amazing queso!! So here is one of our favorite recipes at the moment! I hope you like them as much as we do!
Ingredients:
2 1/2 c Cooked, shredded chicken
26oz Chicken Broth - 3 -4oz cans diced green chilies
3 TBS Canola Oil - 1 tsp paprika - 1/2 c heavy cream
12 whole Corn Tortilla's - 2 TBS Butter - 2TBS Flour
1 lg onion, chopped - 1 C sour cream - Salt & Pepper
2 bags Shredded Mont. Jack Cheese - Cilantro
Directions:
Heat 2 TBS Canola Oil in small skillet over med-high heat. Fry tortilla's for no longer than 20 seconds, just to soften. place tortilla's on a large towel or stack of paper towels to drain.
Heat 1 TBS Canola oil in skillet. add onions and sauté for about 1 minute. Add chicken, half of the chilies and 1/2 tsp paprika. Stir together. Add 1/2 cup chicken broth and stir. Add half & half and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a sauce pan, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 c chicken broth. Whisk together and cook for 2 min. Stir in rest of chilies. Reduce heat, then stir in sour cream. Add 1 1/2 c grated cheese, stir to melt. Add 1/2 tsp paprika. Add salt & pepper to taste.
Place chicken mixture in each enchilada, Role up and place in 9x13 pan. Pour Cheese Sauce over top. Top with extra cheese if desired. Bake at 350 degree's for 30 min. Sprinkle with cilantro.
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