New chicken enchiladas.

Chicken enchaladas...scratch

Enchilada sauce can really bump up the cost of chicken enchaladas.   Making your own can be easy and use up things hanging around in the fridge.


Sauce :

Make a roux with 1/2 stick of butter and 4 Tbls flour.  Add 3 cups of vegetable or chicken broth gradually and whisk until liquid is incorporated and getting thick.   Add sour cream a little at a time until combined.   Set aside -sauce will thicken.  Stir occasionally so a skim doesn’t form.

Meanwhile, cook 2 chicken breasts in the oven or insta pot.   When done, cut cooked chicken into small cubes.  

While chicken is cooking, in small bowl. Combine :

1. Mild green peppers chopped (can) -1/2 can drained. 
2. Mexican blend cheese 
3. Salsa or some of the sauce.
4. Add cooked chicken. 

Roll chicken mixture into 6 inch tortillas.   Corn or flour. 

Place some sauce in bottom of baking pan.   

Place tortilla rolls in sauce.   Top with remaining sauce, cheese 

Add tomatoes /and or reserved peppers for garnish if desired.   

Bake at 375 degrees until bubbly and cheese is melted.   About 20 minutes if room temp, more if you have made it ahead and refrigerated it.