Ingredients

The following ingredients have 8 Servings
  • 2 Cups chicken (shredded (about 2 breasts))
  • 3 Cups Pepper Jack Cheese (shredded)
  • 8 flour tortillas
  • 5 tbs butter (divided)
  • 3 tbs all purpose flour
  • 1 clove garlic (minced)
  • 4 cups chicken stock
  • 1 cup sour cream
  • 1 cup Fontina cheese (shredded)
  • 15 oz Rotel tomatoes and green chilis
  • 4 oz green chilis
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp cumin
  • salt and pepper to taste
  • Cilantro (garnish)

Instruction

  • Preheat the oven to 325. Prepare a 9x13 baking dish with cooking spray and set aside.
  • Shred the chicken with two forks. Remove and discard any skin and bones.
  • Mix the shredded chicken with 2 cups of pepper jack cheese. Place a handful of the mixture into each tortilla and roll the tortilla up and place seem side down in the prepared baking dish.
  • In a large sauce pan, melt 2 tbs of butter and garlic. Cook until the garlic is fragrant - about a minute. Remove these from the pan and put in the remaining 3 tbs of butter and add the flour. mix well and cook the mixture over medium heat for 1-2 minutes to allow the flour to cook (this removes the flour taste). Add the garlic back into the mix.
  • Using a whisk to whisk the butter/flour mixture, slowly add the chicken stock. It will seem that the flour mix is growing when you add the chicken water - just keep whisking - whisk very fast so as to remove any lumps that may want to form. Whisk until smooth and continue to cook this mixture over medium heat until it forms a bubbly sauce. You will note that it is somewhat thicker than when you started.
  • Stir in the sour cream and the fontina cheese. When well mixed, add the Ro-tell tomatoes and the can of green chilis. Add garlic powder, onion powder and cumin. Mix well and allow to heat until starting to bubble. Taste. Add salt and pepper to taste.
  • Pour this sauce over the top of the enchiladas. Make sure the sauce goes down between the enchiladas. Do not over fill. Top with the remaining 1-2 Cups of pepper jack cheese.
  • Place a baking sheet below the baking dish in the oven to catch drips. Bake in the oven for 25-30 minutes until bubbly throughout. Cilantro as a garnish at the table. (it gets wilty if you put it on as it comes out of the oven)