One of my absolute favorite ethnic food is Mexican food and I love Enchiladas. I have created this recipe and they are delicious. I hope you enjoy!
1 store-bought rotisserie chicken
1 can chicken broth
1 tbsp cumin
1 tbsp chili powder
8 oz. Daisy sour cream
3 tbsp butter
3 tbsp flour
7 oz. can diced green chiles
10 oz can mild enchilada red sauce
16 oz. Sargento’s Shredded Mexican cheese
6 Mission Flour 10″ super soft burritos
Preheat oven 375°.
Make your sauce:
Melt 3 tbsp butter in medium sauce pot.
Add 3 tbsp flour and whisk for one minute.
Slowly pour in 1/3 can of chicken broth and whisk constantly until starting to thickened.
Add 1/3 more can chicken broth, whisking constantly until thickened.
Add last 1/3 can chicken broth, whisking constantly until thickened.
Remove from burner. Stir in 1/2 can of diced green chiles.
Stir in sour cream. Set aside.
Pour half can of enchilada sauce in a large baking dish.
Shred chicken and place in a medium sized mixing bowl.
Add the cumin and chili powder to the chicken. Mix up.
Add half can diced chiles; 1 cup shredded Mexican cheese, 1/2 can enchilada sauce and 2 ladles white sauce. Mix up.
Take a burrito and add some of the mixture.
Roll up burrito by placing front wrap over mixture, then fold in sides and roll. Plan in pan, seam side down.
Ladle rest of white sauce over each burrito.
Bake 375° for 10-15 minutes or until sauce is starting to bubble. Add the remaining 1 cup Mexican cheese over top of burritos.
Bake 5-7 minutes or until the cheese is melted.
Serve with shredded lettuce, tomato, guacamole and sour cream.
Serve with Mexican Rice (see my recipe for Mexican Rice) and refried beans with some cheese melted in.