Monday, April 4, 2011

Chicken Mushroom Enchiladas with Cheese sauce



Last night for dinner I made enchiladas. I usually make a 9x13 pan and then have leftover filling. Last night however, I decided to make a 9x9 pan as well. 
 

Enchiladas:
Filling:
1 package of boneless skinless chicken breast, about 2 pounds. 
1/2 large onion, chunked
2 tsp cumin
salt and pepper
2 cloves garlic, diced finely
about 4 c. water

Put the above in a crockpot on high heat for about 6 hours, or until the chicken falls apart. You can do this on the stovetop, but it heats up the house more. I had errands to run, so I opted for the crockpot.


1 onion, diced
2 cloves garlic, diced finely
8 oz mushrooms, sliced
pulled chicken
salt and pepper
cumin
red pepper seed
Herdez Salsa Verde

Saute the onion and garlic in olive oil until tender and starting to golden. Add the mushrooms and chicken and cook until most of the water evaporates. Add the seasonings to taste. Add about half a jar of salsa verde.

In the meantime, start working on the cheese sauce:
1/3 c butter
1/3 c flour
3 c milk
2 c cheese (I used a 10 oz round of queso quesadilla, but the recipe I found called for 2 cups cheddar cheese)
salt and pepper to taste

Melt the butter in a large sauce pan. Stir in the flour. Stir in the milk and cheese and cook on low until the cheese is melted. Stir regularly to keep the bottom from sticking and burning. This cheese sauce recipe made more than enough for both pans of enchiladas I made.

When the filling and the cheese sauce are ready, it's time to assemble the enchiladas. You will need:
a package of corn tortillas
1/2 jar of salsa verde
cheese sauce
chicken/mushroom filling

Spray a 9x13 pan with nonstick spray, and heat the oven to 350.

If you heat up the tortillas prior to putting filling in them, they are less brittle.  We have a gas stove, so I turn a burner on very low heat and put a tortilla on it, flipping a couple times until it is warmed up. 
Put a couple tablespoons of filling in the middle of a tortilla, fold over the tortilla, and put the fold side down in the pan. When all the enchiladas are in the pan, cover with cheese sauce and drizzle some salsa verde on top for color. 
Bake until the cheese and exposed tortillas start to brown, probably about 15-20 minutes.

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