This rich dish rarely appears on Mexican restaurant menus anymore but it’s worth every indulgent bite. If you can’t find corn tortillas, substitute flour tortillas. The flavor will be different but will be just as delicious. This is a yummy hot and bubbly casserole that can travel to a Cinco de Mayo potluck.
5 boneless chicken fillets, diced
1 small onion, chopped
2 cloves garlic, chopped
2 TBS olive oil
1 can green chilies, drained
1 TBS chili powder
1/2 tsp cumin
1/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
3 cups chicken broth
1 cup heavy cream
2 cups shredded Cheddar cheese, divided
12 corn tortillas
3 scallions, sliced
Sour cream, for garnish
Preheat oven to 400 degrees.
In a large skillet, in hot olive oil, sauté chicken, onion and garlic until chicken is cooked through and onion is softened. Add green chilies, chili powder, cumin, oregano, salt and pepper. Cook for one minute. Remove chicken mixture and set aside.
In the same skillet, stir flour over medium high heat for 30 seconds, stirring constantly. Add chicken broth and heavy cream, scraping up browned bits. Cook until thick and bubbly, about 10 minutes. Remove from heat. Stir in 1 cup cheese until cheese melts.
In a bowl, combine chicken mixture with 1 cup of the cheese sauce.
Soften corn tortillas according to package directions. Place some of the chicken mixture on each tortilla. Sprinkle with scallions. Roll each tortilla and place in a 9 x 13 inch pan. Pour remaining cheese sauce over enchiladas. Sprinkle with remaining cheese and scallions.
Bake for 20 minutes or until hot and bubbly. Serve with sour cream.
Serves 6.
Gary: This is a very versatile dish that would be enhanced by almost any white wine, from Riesling, Chenin Blanc/Vouvray, Pinot Gris, Grüner Veltliner or Chardonnay to a softer, richer-styled red, such as Gamay/Beaujolais, Garnacha, Merlot, Tempranillo, Shiraz or Malbec. It would be hard to go wrong with any wine choice you might make, as long as it fits your tastes. Look for a young version with plenty of fruit to stand up to the spices then enjoy!
