I was doubtful when I first saw this recipe. I’ve not been one for Mexican food as I don’t really eat spicy food, or anything with chillies and such. But reading over it, I could see how I could make it more to my taste.
Everything you need:
- approximately 10 small soft flour tortillas
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken stock
- 1 cup Philly cream cheese ( the original recipe called for sour cream, which I didn’t have on hand)
- 2 1/2 cups shredded and cooked chicken (I pouched chicken breasts in stock, then shredded it)
- 3 cups grated cheddar cheese (I used a mixture of Cathedral Peak cheddar and Edamer)
- 4oz can diced green chillies (I like medium – they are not spicy at all) I obviously didn’t add this**
Let’s get cooking:
- Preheat oven to 175 C
- Combine shredded chicken and 1 cup of cheese
- Fill tortillas with the mixture and roll each one, then layer in your prepared oven dish
- Prepare your béchamel by melting the butter in a saucepan over medium heat. Stir in the flour and whisk for 1 minute over heat.
- Add the stock to the butter-flour mix and whisk together. Cook until it’s thick and bubbles up.
- Remove from the heat and add in cream cheese (sour cream and chillies.) (Try to resist licking the spoon!)
- Pour the béchamel over enchiladas and sprinkle the remaining cheese to top.
- Bake in oven for 20-23 minutes then turn on the grill for 3 minutes to brown and crisp up the cheese.
Flavour: The béchamel sauce was to die for! It really was *that* good.
Expertise level: Easy to make, no special skills required.
Pros: This is an excellent dish when cooking for a group, served with a side salad.
Cons: It’s a very rich dish with the tasty sauce and all the cheese. I missed having a vegetable in the dish itself.
Is this a repeat recipe? Definitely! Next time I will incorporated a vegetable, like broccoli or perhaps corn to give it a bit more balance.
**links to the original recipes can be found on this Pinterest board created – what you see above is my adapted version**