Chicken Enchiladas

In saucepan, cover chicken with water. Boil chicken breasts until cooked through, about 20 minutes. Reserve 2 cups of broth. Shred or cut into small pieces. Set the broth and chicken aside.

In separate saucepan, melt butter on low heat. Add diced onions and Anaheim chili pepper and sauté for two minutes. Add flour and stir or whisk well until somewhat thick. Add chicken broth, stir until thickened. Add can of chilies, sour cream and bouillon cube. Taste for salt and add it to taste if needed. Stir until everything is well combined and the bouillon cube is dissolved.

Heat tortillas on a dry non-stick pan until golden brown on both sides. Pile the heated tortillas on top of each other and keep in a plastic bag to keep them from drying out. At this point I take a 1/2 cup measuring cup and measure out 8-10 equal portions of chicken on a cookie sheet so I don’t run out of meat towards the end.

Into the tortillas, add chicken, a large scoop of sauce and some cheese. Roll the tortilla up like a burrito as tight as you can so the filling stays inside. Set in a greased 9×13 pan. If you are making 10, you’ll need another small pan for the other 2 enchiladas. Pour remaining sauce over tortillas and sprinkle remaining cheese over the top.

Bake at 375F for 20 minutes or until lightly browned. I like to keep them in there until the edges of the tortillas start to get brown and a little crispy. Let sit a few minutes before serving.

And in case you’re wondering, the leftovers are just as good the next day.

*I highly recommend uncooked tortillas over regular flour tortillas. They taste much better.