Chicken Fajita Enchiladas

Prep work:
Cut the chicken, zucchini, squash and onion into strips approximately 1/4 inch square. Try to make them the length of the flour tortillas. You want sticks to roll into the tortillas.

Cooking:
1. In a large skillet add the canola oil and red pepper flakes. Heat over medium high till shimmering.
2. Cooking each ingredient individually, brown the chicken, zucchini, squash, and onion, placing each in a dish after. (There will be lots of spattering!)
3. Turn the heat down to medium. Wait for the skillet to cool.
4. Add the butter. When it is melted and begins to bubble, add the flour, whisking to make a roux. Let it cook for 1 minute.
5. Slowly add the chicken stock, whisking to incorporate. Sauce will thicken when it begins to bubble.
6. Reduce the heat to low and add the green chiles, sour cream, and Emeril’s Essence, stirring to incorporate.

Assembly:
7. In a medium-sized casserole, lay down a thin layer of sauce.
8. In each tortilla place 1/6 of the chicken, zucchini, squash, and onion. Add a small bit of the cheeses, saving some to sprinkle over the whole dish. Roll the tortilla around the filling and lay it seam side down in the dish.
9. After all enchiladas are in the dish, cover with the remaining sauce and cheeses.
10. Bake at 350ºF until bubbly around the edges. It usually takes 10–15 minutes for my dish.