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Chicken and Cheese Enchiladas

Source of Recipe


From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich



List of Ingredients



• Enchilada Sauce, divided (recipe follows)
  
• 4 cups well chopped cooked chicken
  
• â…“ cup sour cream
  
• 2 Tbsp finely chopped parsley or cilantro
  
• 2 Tbsp minced onion
  
• Salt and freshly ground black pepper, to taste
  
• 8 to 10 corn tortillas
  
• 3 cups shredded sharp Cheddar or pepper jack cheese
  






Instructions



1. Preheat the oven to 350° F. Lightly oil a large, shallow casserole.
   
   
2. Ladle ¾ cup of enchilada sauce into the casserole and spread it evenly across the bottom. Set aside.
   
   
3. Put the chicken into a large bowl, add ½ cup of enchilada sauce, and stir. Add the sour cream, parsley, onion, and salt and pepper to taste. Stir and set aside.
   
   
4. Soften the tortillas.
   Working with one tortilla at a time, spread a portion of chicken filling across the center. Sprinkle with 2 tablespoons of cheese and roll up the enchilada. Place in the casserole, seam side down. Repeat with the remaining tortillas.
   
   
5. Spoon the remaining sauce over the enchiladas. Sprinkle with the remaining cheese and bake for 25 to 30 minutes, or until bubbly.
   
   Makes 4 to 6 servings
   
   
   Enchilada Sauce:
   
   ◦  3 Tbsp vegetable oil
   ◦  3 Tbsp all-purpose flour
   ◦  2½ Tbsp chili powder
   ◦  1 tsp cumin
   ◦  ½ tsp unsweetened cocoa powder
   ◦  3 cups chicken stock
   ◦  ¼ cup tomato paste
   ◦  2½ Tbsp light brown sugar
   ◦  ¼ tsp salt
   
   Heat the oil in a saucepan over medium-low heat, add the flour, and whisk for 1 minute. Add the chili powder, cumin, and cocoa powder, whisk to blend, and cook for 30 seconds more. Add the chicken stock, stir, and bring to a boil. Reduce to a simmer; add the tomato paste, brown sugar, and salt; and whisk to blend. Simmer for 10 minutes, stirring often, until it thickens slightly.
   
   Makes about 3 cups