It isn’t too often a request for chicken Enchiladas comes my way from a client, but when it does I am always happy to knock out my best version. For a creamier side to the chicken enchilada, this recipe is my favorite. Using spicey Monterey Jack cheese and easy melting Mexican Asadero cheese, the flavor and texture of this dish is a knockout!
The Chicken Enchiladas
10 White Corn Tortillas, about 6” round
Grapeseed Oil for sautéing
3 cups roasted chicken, shredded
1 cup Chicken Stock, unsalted
1 medium yellow onion, diced
2 tablespoons In The Kitchen With Scotty “Barbacoa Seasoning” *
1/4 c fresh lime juice
1 pound roasted Hatch Chili, peeled and seeded (may substitute canned rinsed green chilis)
*May substitute another Barbacoa Seasoning Blend or any Chicken Enchilada Blend
The Asadero-Jack Cheese Sauce
3 cups whole Milk
3 tablespoons butter, unsalted
1/4 All-Purpose Flour
2 cups Asadero Cheese, shredded
1 cup Monterey Jack Cheese, shredded
1/4 cup Fresh Cilantro, chopped
- In a large fry pan add a glug or two of Grapeseed Oil to sauté the diced yellow onion. Heat and cook the onions slowly until lightly caramelized. Add the Barbacoa Seasoning and cook in.
- Add the shredded chicken to the pan and toss to combine. Pour in the chicken stock and lime juice stirring it in to flavor the meat and to reduce the sauce. Cook for 10 minutes or until a majority of the liquid has absorbed. Remove the pan from the heat to cool.
- In a medium sized pot add the butter and slowly melt over medium heat. Add the flour and stir in. Cook and stir the roux until golden and smooth; Cook for five minutes. In another pot gently heat your milk, just enough that steam rises to the top. You do not need to simmer or boil.
- While whisking the roux, carefully pour in the hot milk to make a thin white sauce. Add all the hot milk, whisking all the while to ensure there are no lumps. Cook the sauce until thickened. Add both the shredded cheeses and mix in to melt. Finally, add the chopped cilantro and stir in evenly. Remove from the heat.
- Set up your components to build your enchiladas and preheat your oven to 375 degrees: In a large casserole dish spray the bottom and sides with cooking spray. Pour enough of the cheese sauce to evenly cover the bottom of the dish, about 1/8” thick. Have a plate with the roasted, peeled, and seeded Hatch green chilis. Have another plate with the shredded chicken mixture, your white corn tortillas, and finally the pot of white cheese sauce.
- Lay a corn tortilla flat on a work surface. In the center, from top to bottom, add a single line of shredded chicken. Top with a filet or two of the Hatch green chili and lay on top. Roll one side of the tortilla in and round it off into a tube shape. Lay the rolled tortilla, seam side down, into the bottom of the sauced casserole dish.
- Do all the tortillas this way using up the chicken and green chili. Lay them side by side. If you need another dish to accommodate the rest of your rolled tortillas, repeat the steps you used for the first dish.
- Top the rolled tortillas with the remaining cheese sauce covering them completely. Cover the casserole dish with aluminum foil and place into the oven. Bake for 20 minutes. After 20 minutes remove the foil and bake an additional 10 to brown the tops lightly.
- Remove the dish from the oven to cool 15 minutes. When ready to serve, portion out one or two of the creamy chicken enchiladas. Add and extra sauce from the dish on top, and then sprinkle the top with sliced green onion, avocado, or sliced red radish. Serve right away!