Name: Cheesy Chicken Enchiladas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 enchiladas
Ingredients: 1 onion; 1 red pepper; 1 yellow pepper; 3 jalapeños; 3 cloves of garlic; 1 tbsp tomato paste; 2 chicken breasts (shredded); 2 chipotle peppers; 1 can green chiles; 1 tsp oregano; Salt & Pepper to taste; Fresh lime juice; 12 corn tortillas; 3 tbsp butter; 1 shallot; 1 tbsp flour; 3/4 cup whole milk; 1 cup heavy cream; 1 tsp paprika; 1 tsp garlic powder; 4 oz cream cheese; 400 g of shredded local cheddar; Pico de Gallo; Avocado; Sour cream

Instructions

Instructions:

Add your diced onion, peppers, and jalepeno to a large pan on medium heat with 1 tbsp of butter.
Sauté for 5-7 minutes or until slightly softened. Add in your garlic and tomato paste and cook for anther 2 minutes.
Add in your shredded chicken breasts, chipotle peppers, chiles, dried oregano, salt, pepper, and lime juice and toss to coat.
Cook for another few minutes to meld the flavours then add to a bowl.
Add about 1/2 cup of filling into each tortilla and roll tightly. Add to a baking pan.
Preheat oven to 400F and begin your cheese sauce.
Grate your cheese and set aside. In a medium pot, heat your butter and diced shallot on medium heat and sauté for 3-5 minutes.
Add in your flour and whisk to combine. Add in your milk and cream and whisk. Simmer for 4-5 minutes or until the milk mixture thickens slightly.
Add in 200g of shredded cheddar and the cream cheese, and whisk until smooth.
Pour the cheese sauce over the enchiladas and top with the remaining 200g of cheddar.
Bake for 15-20 minutes and serve with Pico de gallo, avocado and sour cream.

Cheesy Chicken Enchiladas