Well, true to form, I have a paper to be working on but instead I'm posting some recipes. I was craving Mexican food a few weeks ago, and this was a good make-ahead meal that lasted for days. Adapted from over here.
Ingredients
1 package medium flour tortillas (8-10)
1 bag shredded Monterey Jack cheese
2 boneless skinless chicken breasts, cooked and shredded
Salt and black pepper
Cumin, ancho chile powder, chipotle powder
Olive oil
3 tbsp. butter
3 tbsp. flour
2 cups chicken broth
1 cup sour cream
4 oz. can diced green chiles
Directions
1. Heat olive oil in a medium skillet. Season chicken on both sides with salt, pepper, cumin, ancho chile powder, and chipotle powder. Saute until cooked through. Set aside to cool slightly.
2. Meanwhile, prepare the sauce. In the skillet you cooked the chicken in, melt 3 tbsp. butter.
3. When the butter is melted, whisk in the flour and cook for 1 minute, stirring continuously.
4. Add the chicken broth and whisk until smooth.
5. Continue cooking until the mixture is bubbling and thick, then add the sour cream and the diced green chiles. Set aside.
6. When chicken is cooled enough to handle, shred either by hand or in the bowl of a stand-mixer with the paddle attachment (the latter is my preferred method!)
7. Preheat the oven to 425 degrees. Grease a 9x13" baking dish with butter and set aside.
8. Separate the flour tortillas on a clean surface. Divide 1/2 of the shredded cheese among each tortilla. Then add the shredded chicken.
9. Roll the tortillas by tucking in the ends and rolling over. Snuggle tightly into the baking dish.
10. Pour the sauce over the top of the tortillas and sprinkle with the last 1/2 of the shredded cheese.
11. Bake for 20 to 25 minutes until golden and bubbly. Enjoy...they're just as good left
over!
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