©2022
AuthorDartagnan"a TexMex fall favortie featuring fresh roasted Hatch chilis"
Make quick chicken stock.
Combine oaxaca, cheddar, monterey, colby and cojita, set aside.
Preheat oven 350°. Lard a 9x13" baking dish.
In a mixing bowl, mix half the cream cheese, half the fiesta dip, shredded chicken, 1 1/2 cups of combined cheeses, lemon juice, comino and taco seasoning. Mix well.
Place tortillas in a very light damp towel and microwave 30-40 seconds. Let rest a couple minutes. Careful when you remove them, they will be very fragile.
Take 1 tortilla and fill it with 2 - 2 1/2 tablespoons of the chicken filling mixture, then place the seam side on the baking dish. Repeat with the rest of the tortillas and filling.
Melt butter in a saucepan over medium heat, add onion and sauté 3-4 minutes. Whisk in flour and continuously whisk for 4-5 minutes, or until a nice blonde color.
Season with salt and pepper, then gradually whisk in the chicken stock and green chili's. Add the remaining half of the cream cheese in pieces and whisk out until smooth, cook for 5-7 minutes, or until firm.
Remove from heat and pour green chili sauce over the enchiladas.
Top with remaining cheese.
Bake 20-25 minutes.
Optional: at 20 minutes, broil for 3-5 minutes, or until it’s light brown.
Let rest for 12-15 minutes.
Ingredients
Directions
Make quick chicken stock.
Combine oaxaca, cheddar, monterey, colby and cojita, set aside.
Preheat oven 350°. Lard a 9x13" baking dish.
In a mixing bowl, mix half the cream cheese, half the fiesta dip, shredded chicken, 1 1/2 cups of combined cheeses, lemon juice, comino and taco seasoning. Mix well.
Place tortillas in a very light damp towel and microwave 30-40 seconds. Let rest a couple minutes. Careful when you remove them, they will be very fragile.
Take 1 tortilla and fill it with 2 - 2 1/2 tablespoons of the chicken filling mixture, then place the seam side on the baking dish. Repeat with the rest of the tortillas and filling.
Melt butter in a saucepan over medium heat, add onion and sauté 3-4 minutes. Whisk in flour and continuously whisk for 4-5 minutes, or until a nice blonde color.
Season with salt and pepper, then gradually whisk in the chicken stock and green chili's. Add the remaining half of the cream cheese in pieces and whisk out until smooth, cook for 5-7 minutes, or until firm.
Remove from heat and pour green chili sauce over the enchiladas.
Top with remaining cheese.
Bake 20-25 minutes.
Optional: at 20 minutes, broil for 3-5 minutes, or until it’s light brown.
Let rest for 12-15 minutes.