Ingredients:
2 tbsp. flour
2 tsp chili powder (you can add more if you like the chili taste)
1/2 tsp. salt
1 cup of 5% or 10% cream
3 cups of chopped cooked chicken (I use a whole roasted chicken that I buy at the grocery store)
1 finely diced small green pepper
1/2 cup or more (I use more) salsa divided
8 or more small or medium/large tortillas (depending on how much chicken you use)
1/2 cup or more of shredded Canadian Monterey Jack or Cheddar Cheese
I like to use more salsa and cheese to add more flavour. You may want to double this recipe though because it will be eaten!
Instructions:
Preheat oven to 400 degrees F. Grease a 13 x 9 inch (3L) glass baking dish
Whisk flour, chili powder and salt in a small saucepan, gradually whisking in cream. Turn on burner to medium heat and whisk constantly until bubbly and thickened (about 5 minutes). Pour half of the sauce into a bowl and keep the other half in the pan for later.
Add the chopped chicken, green pepper and half the salsa to the sauce in the bowl tossing until well coated. Place an opened tortilla in the baking dish and spoon chicken filling onto the centre of the tortilla. Divide mixture evenly between the tortillas. Roll up tortilla and place the seam side down in the baking dish. Pour the remaining sauce evenly over the enchiladas. Add dollops of remaining salsa on top of enchiladas and sprinkle with cheese (I like to be generous with the cheese and use more than the recipe states--you can even add shredded cheese inside the enchilada which makes it extra gooey and good). See make ahead tips below (don't add cheese until ready to bake for the make ahead recipe if you will be waiting a day to bake)
Bake for about 20 minutes or until filling is hot.
Make Ahead Instructions:
Make ahead and keep in refrigerator for up to one day--add cheese just before baking. Bake covered with foil for about 30 minutes and then uncover to continue baking for about 15 minutes or until filling is hot.
Recipe adapted from Milk Calendar recipe Chicken Enchilada Bake
