Ingredients: |
Ingredients: 1 whole chicken
10 ½ oz can of Cream of Chicken soup
10 ¾ oz can Fiesta Nacho Cheese soup
1 tbsp chili powder
1 tsp salt
1 tsp garlic powder
½ tsp ground cumin
¼ tsp rubbed sage
2 cups shredded Colby-Monterrey Jack cheese, divided
10 flour tortillas, warmed
Sauce:
⅓ cup butter
4 cloves garlic, minced
½ cup flour
14 ½ oz chicken broth
15 oz tomato sauce
1-2 tbsp chili powder
1-2 tsp ground cumin
1-2 tsp rubbed sage
½ tsp salt
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Directions: |
Directions:Preheat oven to 350°F.
In a large stock pot, boil chicken till fully cooked, about 1 hour. Remove chicken from water, let cool. Remove meat from bones and discard bones, fat and skin. Shred meat in a large bowl. Add cream of Chicken soup and fiesta nacho cheese soup, mix thoroughly. Add in chili powder, salt, garlic powder, cumin, sage and 1 cup of cheese, mix.
For the sauce, melt the butter in a large sauce pan over medium high heat. Add garlic, cooking till tender. Stir in the flour then gradually add whisk in the broth. Bring to a boil. Let boil for 2 minutes or till thickened, stirring occasionally. Stir in the tomato sauce, chili powder, cumin, sage and salt. Remove from heat.
Pour 1 ½ cups of the sauce in a 9x13 baking dish. Assemble the enchiladas: place ¼-½ cup of meat mixture in the middle of a tortilla and top with 1 tbsp of cheese. Roll up tortilla. Repeat with remaining tortillas. Place tortillas on top of sauce then pour remaining sauce over tortillas. Cover pan with foil.
Bake for 30-35 minutes. Remove foil and sprinkle remaining cheese over enchiladas. Bake uncovered for 10-15 minutes or till cheese is melted. Serve with salsa and sour cream. |
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