- 12 corn tortillas
- 3 chicken breasts
- 1 can diced tomatoes and green chiles (Rotel)
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup sour cream
- sea salt, cumin, paprika, garlic powder (to taste)
- 1 cup grated cheddar cheese
- Broil chicken breasts (or boil in chicken broth) til done. Trim any fat.
- While still hot, shred chicken. (Click here for a very easy method to shred chicken.)
- Pour juice from Rotel into bowl and set aside.
- Pour about half of the can of Rotel (or all if you wish), some salt and paprika (to taste) into shredded chicken and stir together.
- Steam tortillas so that they are soft and don’t break when you roll them. (Easy method: wrap stack in paper towel, and heat in microwave for 30 seconds or so.) Set aside.
- To make enchilada sauce, melt butter in saucepan over medium heat. Stir in flour. Continue stirring until thick and bubbly. Stir in 2 cups chicken broth, and remove from heat. Pour into bowl with juice from Rotel. Whisk in sour cream, cumin, and a bit of garlic powder (about 1/2 teaspoon or so of each). For added flavor, add a bit of jalapeño juice if you’d like.
- To assemble enchiladas, place big spoonful of sauce into pan. Next, fill each tortilla with chicken mixture, then roll up and place in pan. (You can add a bit of grated cheese to the mixture if you prefer.) Cover all enchiladas in sauce, sprinkle with cheese.
- Cover pan with foil, then bake at 375° for 15 or 20 minutes or until bubbly. Remove foil last few minutes of cooking time.
- Serve with your favorite rice and beans.