Chicken Enchiladas with Red Chile Sauce
For the Sauce:
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon flour
1/4 cup chili powder
2 ½ cups chicken stock
6 ounces tomato paste
1 teaspoon ground cumin
1 teaspoon salt
Freshly ground pepper to taste
In a medium saucepan heat oil/butter until melted, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, and cumin. Whisk to combine, add salt and pepper. Reduce heat to low and simmer while preparing enchiladas.
For the Filling:
1 red onion, chopped
1 tablespoon olive oil
1- 4 ounces can chopped green chilies
2 pounds chicken breast, cooked and shredded
8 ounces cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
2 cups shredded Monterey jack cheese
8 medium sized flour tortillas
Preheat the oven to 350 degrees. Sauté onion in 1 tablespoon of olive oil until soft, add green chilies and chicken, stir and set aside. Cream together the sour cream and cream cheese until smooth. Mix in 1 cup of cheddar and 1 cup of Monterey jack cheese, season with salt and pepper to taste. Fold in the warm chicken mixture.
Pour 2 ladles of enchilada sauce in the bottom of a 13 x 9 glass or non-stick pan. Lay out tortillas one at a time and line the middle with the chicken/cheese mixture; fold each side over to create a roll. Line them up in the pan and pour over the rest of the red sauce. Combine the remaining cheeses and sprinkle evenly over the top. Bake uncovered for 30-35 minutes.