After tweaking a friend's enchilada recipe to our own tastes and to what's available here, I present you with the recipe that has overtaken my husband's 38-year-long love affair with spaghetti. This is now his favorite meal.
yield: 6 servings
3-4 chicken breasts, cooked and shredded
8 oz. cream cheese
1/2 tsp cumin
1/2 tsp chili powder
1 tsp oregano
12 taco-sized tortillas
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream or plain yogurt
4 oz. can diced green chiles
1 cup shredded cheddar
1. Preheat oven to 350°.
2. In a large bowl combine chicken, cream cheese, cumin, chili powder, and oregano. Fill each tortilla with chicken mixture, roll up, and place seam side down in a 9 x 13-inch pan.
3. Melt the butter in a large saucepan over medium-high heat. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking together until smooth. Cook 2-3 minutes or until it begins to thicken and becomes bubbly. Stir in the sour cream or plain yogurt and chiles.
4. Pour sauce evenly over prepared tortillas. Sprinkle with cheddar cheese. Bake at 350° for 20-25 minutes or until sauce bubbles.