My friend, Paige, is one of those wonder women- she works full time as an elementary school math specialist, she’s a wife (which you know is never easy..), she’s a mother of small children, she’s kind and thoughtful, she’s pretty as can be and always very well-groomed..and she’s a fabulous cook. Yes, I am a total under-achiever next to her, but she loves me anyways. It is good to have friends that can be one’s role models and Lord, knows I need role models. I first tasted her chicken enchilada recipe when I was housebound with an injury a few years ago and she took pity on me and brought a pan over. Needless to say, I have feigned sickness many a time to get her to make them again. Okay, that was an exaggeration – maybe only once or twice. She did take pity on me and finally gave me her recipe and I am forever grateful.
Chicken Enchiladas Delicioso
- 4 big chicken breast (with bone & skin)
- I meant to count the last time I made them…I think 30 at least corn tortillas
- 6 T. butter
- 4 T. flour
- 4 cups water
- 1 t. garlic salt
- 4 T. chili powder
- 15-16 oz can tomato sauce
- 1 large onion, chopped
- quite a bit of shredded cheddar cheese
- Bake chicken in over with oil, salt & pepper on top. 350 degrees for about an hour. Cool. Shred.
- Saute onion in 2 T. butter until soft.
- Make the sauce sort of like you would a white sauce. Melt 4 T. butter, stir in flour and whisk in water as sauce thickens.
- After it thickens, add tomato sauce, garlic salt and chili powder to sauce.
- Combine chicken, onions and 2 cups of sauce.
- Take a tortilla, place a big tablespoon or two of chicken mixture in middle, top with a big pinch of cheese and roll up and place in greased baking pan with the seam side down. Repeat until pan is full. Don\’t worry if they rolls crack – they will still look and taste good after baking. Cover the enchiladas with a layer of sauce, not a thick layer, but enough to cover them. Top the entire pan with cheese.
- Bake at 350 degrees for 30-40 minutes.
- This makes 2 big (11×17) pans of enchiladas.