2 pounds boneless cooked chicken breast (for faster method, use rotisserie chicken meat)
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups whole milk
1 cup green chili salsa, any kind as long as it’s a good one – La Victoria, Herdez…
8 ounces Monterey Jack cheese, grated
24 corn tortillas
Oil for heating tortillas, I use coconut or olive oil
Preheat oven to 350º F.
Shred chicken and set aside.
Enchilada Sauce: Melt butter in a heavy bottom sauce pan on medium heat. Add flour, cooking and stirring constantly for about 5 minutes to make a roux, but don’t burn the flour or you’ll have to start over.
Whisk in the milk and continue whisking & cooking until the milk thickens. Then remove from heat, stir in the green chili salsa and salt. Stir in about half of the grated cheese. Set aside. This can even be done a day or two ahead and kept in refrigerator until ready to use.
Heat about an inch of oil in a smaller skillet, preferably cast iron, over medium high heat. When oil is hot, but not smoking, dip corn tortillas (one at a time) in the hot oil to make them pliable for rolling chicken mixture in. Don’t keep them in the oil too long or they will become crispy, but you want them to get hot enough to keep them from tearing when rolling. This is why the oil is hot, so the dipping can be quick. Keep the tortillas wrapped in paper towels or covered in a bowl so they stay warm.
Once all of the tortillas are heated… working with one tortilla at a time, place a couple of tablespoons of shredded chicken and a tablespoon (or so) of shredded cheese, then roll the tortilla up tightly. Lay seam side down in a rectangle casserole dish, 9x13 or maybe a little larger if you have it. Continue until all tortillas, chicken, and cheese are done.
Place enchiladas, without sauce, into the hot oven for about 10 minutes to firm up, this will make them hold together better when serving.
Take them out of the oven and ladle the creamy, green chili enchilada sauce over them… use all of the sauce or as little as you want. The rest will keep in the refrigerator for another use if you want.
Return the enchiladas to the oven, uncovered, and heat through, about 20 minutes until bubbly.
Serve with sour cream, shredded lettuce, and tomato