Rolled Chicken Enchiladas made with Powdered Green Chile Sauce

 

Rolled Chicken Enchiladas made with Powdered Green Chile Sauce

 

Ingredients:

8- 10 yellow corn tortillas

1 ½ - 2 cups shredded chicken (I used the breast from a rotisserie)

4 tablespoons green chile powder

2 tablespoons canola or vegetable oil

2 tablespoons unbleached flour

2 -3 cups water

2 cups shredded sharp cheddar cheese

 

Directions:

Heat oil in a medium saucepan on low heat, add flour and cook for 1 minute.  Add green chile powder and cook for another minute.  Now add water slowly and whisk continuously until smooth and completely combined.  You will need to continue to whisk so that there aren’t any lumps in the sauce.  Once it starts to boil, you will know how thick it is going to be.  If it is too thick, add more water.  It will naturally thicken up a bit as it cooks.  Let cook on low heat for 20 minutes. 

Spray a skillet with oil and cook corn tortillas for one minute on each side, set aside.  Lay each tortilla on a flat surface and layer 1 tablespoon shredded chicken, along with 1-tablespoon cheese at the top area of the tortilla, roll the tortilla and place in a baking dish seam side down.  Once all the tortillas are snug fit in the baking dish, ladle the chile and cheese on top until completely covered.  Bake in a 350-degree oven for 20 minutes.  Let cook for five -10 minutes before serving.  I served today with some fresh beans and Spanish rice.  I will link below to the recipes for both sides.