This is a great money saving meal. Last time I made these my husband calculated the cost to be about $.50 - $.75 per serving. I've made a few minor adjustments to make them FodMap friendly. These can be made in a large pan to feed the whole family or if your family is smaller, like ours, in individual pans. I like to use mini loaf pans and put two enchilladas in each pan. Then I freeze them and can pull out just one pan at a time. I serve them with rice and beans so one enchillada a piece is suficiant for my husband and I. Disposable mini loaf pans are available in the baking section at the supermarket or you can invest in a permanent set like I did. My favorite are the William Sonoma Goldtouch.
- 2-1/2 cups Cooked, Shredded Chicken
- 2 cups Reserved Broth From Chicken
- 3 Tablespoons Canola Oil
- 12 whole Corn Tortillas
- One bunch green onions (about 5) Diced
- 3 whole 4 Oz Cans Whole Green Chilies, Diced
- 3 Tablespoons Jalapeno Finely Diced or one whole fresh Jalapeno
- 2 Chiplote peppers in adobe sauce diced
- 1 teaspoon Paprika
- 1/2 cup Heavy Cream
- 2 Tablespoons Butter
- 1 Tablespoon Cornstarch
- 1 cup Sour Cream
- 2-1/2 cups Grated Mexican Cheese
- Salt And Pepper, to taste
Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, chipolte peppers and sauce and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in cornstarch. Whisk together and cook over medium heat for one minute. Slowly whisk in 1 1/2 cups chicken broth and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up.
Place seam side down in a 9 x 13 casserole dish or two each in mini loaf pans.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. If you choose to freeze the individual servings they will reheat at 350 for 30-45 minutes as well.
Serve with rice & beans for a complete Mexican meal.