Chicken Enchilada

By far the best enchiladas ever. I mean it. This is the most requested meal by our friends and family! I put them on the menu this week and just realized that I have never posted the recipe. Unbelievable! If you don't make these you are truly missing out. The sauce is amazing and the warm chicken tossed with cilantro and scallions is delightful and smells amazing! We can make this with our eyes closed but I do remember the first time we made them. The kitchen walls were splattered in red and the sink was over flowing with dishes! I think it takes two people to assemble, one to roll and one to dip the tortillas in the sauce. All the labor is well worth is and I promise you will replace your other chicken enchilada recipes with this one. The original recipe was created by my good friend Nancy. She created this amazing cookbook and we love just about every dish in it! Over the years I have made a few modifications but would never take the full credit for this delicious meal! We do enjoy some other enchilada and burrito recipes. Two favorites are the black bean and sweet potato burritos and chipotle rice and black bean burritos.

Chicken Enchiladas

2 chicken breasts

2 C water
2 garlic cloves, mashed

8-10 whole peppercorns

1 bay leaf

3 scallions

1/2 C cilantro

1/2 t dried oregano

salt and fresh pepper

1 T vegetable oil

2 C tomato sauce

1 garlic clove, minced

1-2 T chili powder

1 T cumin

pinch of cinnamon

2 T flour

2 C reserved chicken cooking liquid, broth

2 C sharp Cheddar cheese, shredded

8-10 tortillas

Poach chicken in water, garlic, peppercorns and bay leaf until cooked through. Remove chicken and let cool slightly, reserve 2 cup of cooking liquid for later. Shred warm chicken and toss with chopped scallions, minced cilantro, oregano and salt and fresh cracked pepper. Set aside.

In a large skillet (big enough to place tortillas in) heat oil. Add garlic and saute 30 seconds. Add chili powder and saute 1 minute. Add flour, cumin and cinnamon and stir 1 minute (mixture will be dry). Whisk in 1 cup of chicken broth, stirring until smooth. Stir in remaining broth and tomato sauce. Cook over low heat until thickened, about 5 minutes. Cool slightly.

Working with one tortilla at a time, using tongs dip into sauce and gently coat each side. Place on a cutting board or plate and spoon 3 tablespoons of chicken filling onto tortilla. Sprinkle a little bit of cheese and roll. Place seam side down in greased baking dish. Repeat with remaining tortillas, sauce and filling. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.

Bake enchiladas for 15-20 minutes until hot and bubbling. Serve with guacamole and sour cream.