Green Chile Chicken Enchiladas
by Cindi Sutter, Founder of The Spirited Table®
1 small onion, chopped
1 carrot, sliced
4 cups water
2 whole chicken breasts
4 long green chiles, roasted, peeled and deveined or 1 can whole green chiles
3 Tbsp flour
3 Tbsp butter
1 cup milk
1 ripe avocado
1 medium onion, finely chopped
3/4 lb Monterrey Jack cheese, grated
10 corn tortillas
1 cup sour cream
- Cook onion and carrots in 4 cups of water until tender. Add chicken breasts and poach until tender (about 10 min). Don’t overcook. Cool chicken in broth, then remove, reserving broth. Skin, dice and salt chicken lightly. Blend broth, carrots, onions and chiles in blender. In a saucepan, slightly cook flour in melted butter. Add 3 cups of blended broth and milk (leaving 1 cup in blender); cook and stir until thickened. Add avocado mixture to broth in blender, then add to sauce, stir until mixed. Keep sauce warm.
- Cook each tortilla separately in a small skillet with hot oil until soft (use a cast iron griddle or small iron skillet if you have it). Fill and roll each tortilla with chicken, onion and cheese. Put filled and rolled tortillas (seam down) in a greased flat casserole dish. Cover with sauce and top with remaining grated cheese and sour cream. Keep hot until ready to serve.
- This is very rich and too much trouble for large quantity cooking, but good for a small dinner party.