Chicken Enchiladas Recipe

The below recipe incorporates the Christmas colors of red and green. With a homemade sauce, this recipe may take longer than others, but it is absolutely worth it. These are soooooo good! They freeze well and can be made in advance of the busy Christmas season. Visit our Christmas Symbols page to learn more about the symbolism and meaning of red and green at Christmas.

Ingredients:

Sauce Ingredients:
2 tablespoons butter
3 tablespoons chili powder
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon garlic salt
Pinch oregano and cumin

Filling Ingredients:
1 tablespoon butter and 1 T. oil
1/2 onion finely chopped
1 clove garlic crushed
1 can green chilies finely chopped
1 can (1 lb, 13 oz) tomato purée
1/2 teaspoon salt and dash pepper
4 cups cooked chicken chopped, (2 rotisserie chickens)

Other Ingredients:
1 cup light cream
2 chicken bouillon cubes
12 tortillas
1/2 pound cheddar cheese grated
sour cream

Directions:

1. To make sauce: Melt butter in saucepan over medium heat. Mix chili powder, flour, salt, garlic salt, oregano and cumin in small bowl and pour in saucepan. Turn heat to high and gradually add 2 cups of water. Bring to boil stirring constantly. Reduce heat and simmer 10 minutes.

2. To make filling: Saute onion in 1 T. butter and 1 T. oil until tender (about 5 minutes). Add garlic, green chilis, tomato puree, salt and pepper. Add chicken and warm.

3. In saucepan, mix cream and chicken boullion cubes over medium heat. Once bouillon is dissolved, dip tortillas in cream (one at a time). Add filling and roll tortilla. Place in baking dish (you will need 2 dishes, 13×9″, for 6 enchiladas in each).

4. Top enchiladas with sauce and then sprinkle with cheese. Bake at 350 degrees for 15 minutes.

5. Serve with sour cream.

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