Chicken And Cheese With Onion Enchiladas

Ingredients

1 tbsp canola oil

2 tsps all-purpose flour

1 can (14 oz) chicken broth

1 can (6 oz) tomato paste

1 tablespooon chili powder

1 tsp oregano leaves

1 tsp ground cumin

1/2 tsp salt

2 cups rotisserie chicken; cut into bite-size pieces

2 cups (8 oz) Mexican 3 Cheese Blend Shredded Cheese

1/4 cup finely chopped onion

6 (7- to 8-inch) flour tortillas

Instructions:

Step 1:

Heat oven to 375° F.

Spray 13- x 9-inch baking dish with nonstick cooking spray; set aside.

Heat oil in medium saucepan over medium heat.

Stirring constantly, add flour and cook 1 minute.

Slowly add chicken broth, whisking until smooth.

Stir in tomato paste, chili powder, oregano, cumin and salt.

Bring to a boil.

Reduce heat; cook 10 minutes or until slightly thickened.

Step 2:

Meanwhile stir together chicken, 1 cup shredded Mexican 3 cheese and onion.

Divide mixture evenly into center of each tortilla.

Roll up tortilla tightly; place in pan.

Pour sauce over tortillas.

Step 3:

Cover; bake 15 minutes.

Uncover; top with remaining cheese.

Bake 5 minutes or until cheese is melted.

Notes:

Rotisserie Chicken: Using rotisserie chicken is a time-saver and adds flavor. You can also use leftover cooked chicken or cook your own chicken breasts or thighs.

Cheese Blend: The Mexican 3 Cheese Blend typically includes cheddar, Monterey Jack, and queso quesadilla cheeses. Feel free to use any cheese blend you prefer or have on hand.

Flour Tortillas: If you prefer, you can use corn tortillas instead of flour tortillas for a different texture and flavor. Corn tortillas may need to be softened in the microwave or lightly fried to prevent them from cracking when rolled.

Spice Level: Adjust the chili powder according to your heat preference. You can also add diced green chiles or a splash of hot sauce to the filling for extra heat.

Sauce Thickness: If the sauce seems too thick after simmering, you can thin it with a little extra chicken broth or water until you reach the desired consistency.

Make-Ahead: These enchiladas can be assembled ahead of time. Prepare them up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, increase the baking time slightly since the enchiladas will be cold.

Freezing: These enchiladas can also be frozen. Assemble them in a freezer-safe dish without baking, cover tightly with foil, and freeze for up to 3 months. To bake from frozen, cover with foil and bake at 375°F for about 45-50 minutes, then uncover and bake until the cheese is melted and bubbly.

Toppings: Customize your enchiladas with your favorite toppings. Common choices include sour cream, avocado slices, chopped cilantro, sliced jalapeños, and diced tomatoes.

Serving Suggestions: Serve the enchiladas with a side of Mexican rice, refried beans, or a fresh green salad to make a complete meal.

Dietary Adjustments: To make this recipe gluten-free, use gluten-free flour for the sauce and gluten-free tortillas. For a lighter version, use reduced-fat cheese and low-sodium chicken broth.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of cheese?

Yes, you can substitute the Mexican 3 Cheese Blend with other cheeses like cheddar, Monterey Jack, or a blend of your favorites.

Can I use corn tortillas instead of flour tortillas?

Absolutely. Corn tortillas can be used, but they may need to be softened in the microwave or lightly fried to prevent cracking when rolled.

How do I make this dish spicier?

To increase the heat, add diced jalapeños or green chiles to the filling, or include a few dashes of hot sauce in the sauce mixture.

Can I prepare this dish ahead of time?

Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking.

Add a few extra minutes to the baking time if cooking from cold.

Can I freeze the enchiladas?

Yes, assemble the enchiladas without baking, cover tightly with foil, and freeze for up to 3 months.

Bake from frozen at 375°F for about 45-50 minutes, then uncover and bake until the cheese is melted and bubbly.

Can I use homemade chicken broth?

Absolutely. Homemade chicken broth will add more flavor, but store-bought low-sodium chicken broth works well too.

Is it possible to make this recipe gluten-free?

Yes, use gluten-free flour and gluten-free tortillas to make this recipe gluten-free.

Can I use leftover chicken instead of rotisserie chicken?

Yes, any cooked chicken will work. Simply shred or chop the chicken into bite-sized pieces before using.

How long do leftovers last in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat in the oven or microwave before serving.

What can I serve with these enchiladas?

These enchiladas pair well with Mexican rice, refried beans, a fresh green salad, or corn on the cob.

Customize the meal with your favorite sides.