10 corn tortillas
2 tbsps OLEA's Baklouti Green Chili Fused Olive Oil
2 tbsps all-purpose flour
1/4 cup chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp dried oregano
2 cups chicken stock
2 lbs. cooked chicken breast coarsely chopped or shredded
2 cups cheese shredded (Mexican cheese blend)
3 green onions, finely sliced
1 tsp each onion powder, garlic powder, salt,
½ tsp each dried cumin, paprika, dried oregano
1/4 tsp black pepper
1 tbsp OLEA's Baklouti Green Chili Fused Olive Oil
2 cups finely shredded cheese
3 tbsp fresh cilantro chopped
For the Sauce:
Cook the roux & spices: Heat oil in small saucepan over medium-high heat. Add flour & cook for 1 min, whisking constantly. Add in chili powder, garlic powder, cumin & oregano & cook for 1 more min, whisking constantly. Gradually pour in stock, whisking constantly to combine until no lumps remain. Continue cooking until sauce reaches a simmer. Then reduce heat to med-low to maintain simmer (sauce should continue lightly bubbling) for about 10-15 mi, uncovered, until sauce has slightly thickened. Set aside to cool slightly while making the filling.
For Chicken Filling:
In large bowl, toss shredded chicken with spices, Baklouti chili oil, green onions, and cheese. Mix until thoroughly combined.
Preheat oven to 350 F.
Lay out a tortilla and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Spread remaining sauce evenly over the top of the enchiladas, followed by shredded cheese.
Cover with foil and bake for 20 min, until the enchiladas are cooked through, then uncover & bake 15 minutes until the cheese begins to become crisp, and the sauce bubbles.
Garnish with fresh cilantro and serve.
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