After I make chicken stock I have a bunch of roasted or boiled chicken left over. The boiled chicken is perfect for enchiladas. The chicken can be a bit dry so adding in all the enchilada goodies and enchilada gravy spices everything up and makes it scrumptious!
You will need:
*12 corn tortillas
*2 cups grated cheese ( I used cheddar but use what ever you love)
*2 cups chopped up greens of choice
*1 1/2cups beans (frozen, fresh, or canned)
*2 cups shredded or chopped chicken
*2 cloves garlic minced
*1 cup frozen organic frozen corn
*1 tablespoon tomato paste
* 2 mozzarella cheese sticks cut into rounds….I have two children under 4 so these are a staple in our house hold ( I also love queso fresco or cotija)
*2 cups chicken stock
*2 tablespoons hot sauce of choice
*1 teaspoon Mexican Oregano
*salt and pepper
*2 tablespoons butter
** 2 tablespoons flour or arrow root if GF
Preheat Oven to 375 degrees if you want to cook immediatly.
To begin I put a large shallow pan on a medium to low burner. I melt 2 tablespoons of butter. I add in the flour/arrow root and let the flour absorb the butter and cook for 2 minutes. I slowly add in stock while whisking so that there are minimal lumps ( don’t stress you are pouring over the enchiladas before the go in the oven so if there are lumps it is not big deal!) When I have added all the stock I add in the hot sauce, Mexican Oregano, salt & pepper. If it is too thick then you can add water. You want the gravy to coat a spoon but be thin not gloppy. Turn off burner and set to the side off the heat.
Next I chop the chicken, garlic, onion, beans, and greens and mix in a bowl. I add in the tomato paste and corn and mix thoroughly.
I make layered enchiladas verses rolled enchiladas since they are easier and honestly taste the same! I put a dollop of gravy on the bottom of a large glass baking dish. I cover it with a layer of CORN tortillas ( of course you an use wheat if you prefer). I add a layer of the filling and cover with another layer of corn tortillas. One more layer of filling and corn tortillas. On top of the last layer of corn tortillas put an even layer of cheddar cheese ( or shredded cheese of choice). I cover with a towel or plastic wrap. I prefer to make a day ahead of time and let sit in the fridge. I like the way that it seems to gel together but feel free to throw it in the oven. 375 degrees for usually an hour. I like it extra crispy on top not just bubbly, I generally let it cook for an hour and a half. All the ingredients are cooked (minus the onion) so it just needs to heat thoroughly and get bubbly.