Makes 12 enchiladas. (The pictures are of a doubled portion)
Ingredients:
For the chicken in a crock pot:
3 chicken breasts
1 tablespoon olive oil
1/2 teaspoon coriander
1 teaspoon cumin
1 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
For the sauce :
4 tablespoons butter
4 tablespoons flour
2 cups chicken stock
1 small can of green chilis
4 tablespoons cream cheese
Salt and pepper to taste
Shredded cheese for the filling and topping, about 3 cups
12 flour tortillas, I try to find thin ones
Method:
Add the chicken, olive oil and spices to a crock pot and mix. Cook on low for 6-8 hours and then shred the meat using tongs. Leave the meat in the juices while you prepare the sauce.
Add the butter to a pot and let it melt over medium heat. Sprinkle in the flour once the butter is melted and whisk until smooth. Continue whisking over the heat for about 1 minute. Slowly add the chicken stock while whisking. It should thicken quickly. Once it has thickened and is bubbling slightly add the green chilis, including the juices. Add the cream cheese and continue stirring over the heat until it has melted and the sauce is smooth. Set aside.
Heat the oven to 375 degrees. Add a small amount of the sauce to the bottom of a 9x13 pan just to coat the bottom. Add the shredded chicken to a large bowl. Add 1/2 the sauce mixture and 1 1/2 cups of shredded cheese and combine. Add a large sooonfull of the mixture to the center of a tortilla and roll it up. Place it seam side down and in the pan and continue with the rest. Cover the tops with the remaining sauce and sprinkle with the remaining cheese. Bake for 20-30 minutes, until the cheese is melted and starts to brown. Serve with lettuce, sour cream, salsa and avocado!
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