Creamy Chicken Enchiladas
These are my personal rendition in bringing all the right flavors together in a creamy zesty sauce.
A stand alone meal that does not need any further condiments.
Pairs well with the Southwest Corn, Bean, & Rice salad. Enjoy one meal now and save one for a busy day.
Recipe: Serves 2 meals
1 organic skinned chicken
1 medium organic onion - diced
1 - 4 oz. can of green chilies
20 organic corn tortillas
Sauce: 1 1/2 cups organic salsa (sugar free)
1 - 13.5 oz can of organic coconut milk
4 cups of organic chicken broth
12 tbsp. organic butter
1 cup organic whole wheat flour (chemical free)
1 tsp. organic chili powder
2 tsp. organic garlic powder
1 tsp. organic ground cumin
2 tsp. organic ground coriander
1 1/2 lb. of grated/shredded organic cheddar cheese
Put the skinned chicken in the crock pot and fill 3/4 of the way with water.
Cook for 2 hours. You will need 4 cups of this broth for the sauce.
When chicken is done, then remove to a cutting board and let cool a bit.
Skim the top of the broth to remove any fat residue. Pour broth through a strainer into a pot.
In a large skillet, make a roux by melting the butter for the sauce. Add
most of the flour and seasonings and whisk to blend. If the roux is too runny, add the remaining flour. What you see in the picture is the right consistency. Let the roux bubble like this for about 3 minutes.
Note: Since there are different types of wheat flours with different textures,
then there are moisture differences also. So, that is why you need to proceed
with caution when adding flours or liquids to recipes together. Sometimes
the amount will be less or more than the recipe calls for.
Pour in the broth and coconut milk, whisking vigorously. This will thicken.
Then add the salsa and whisk to blend well.
Roughly chop the chicken and add to a large mixing bowl.
Then add the onions and chilies and mix well.
Warm up the tortillas (4-6 at a time) in a warm toaster oven.
Place a couple of spoonfuls of sauce into bottoms of the casserole dishes.
Place the tortillas on cutting board or clean surface and add a pinch of
cheese down the middle of each and then about 1/4 cup of chicken filling.
Roll tortillas and place seam side down in casserole dish.
Spoon sauce over them and then sprinkle some cheese.
Bake in oven for about 25 minutes to just heat through and cheese is melted. Enjoy!
Collagen stock: Put bones back into the crock pot and add a few cloves of garlic, a halved onion, a few small stalks of celery and pour enough water over this to cover - about 1/3 of the pot.
Cook on low over night about 12-18 hours. Strain and use as needed.
Super healthy! Great for drinking, especially if ill.
Use in making rice, quinoa, millet, sauces, and gravies.
Freeze in 2 cup portions.
Tips: You can assemble the next meal completely, except, do not pour the sauce over the tortillas until ready to bake (30-35 minutes). Then add the sauce and cheese. Can prep ahead by a couple of days this way.
Or even freeze for later.
I made enough sauce also to freeze some for another time. So you will
have a good bit leftover. I like to do this when the opportunity presents
itself, as I don't always want to spend hours in the kitchen. It's really
nice to have these short cuts. The same goes if you want to precook
chickens in the crock pot and then freeze them and freeze the stock.
Pull out two days ahead and place in the refrigerator to thaw, then it is
so easy to just put together for a great meal!