Saturday, December 6, 2014

chicken lime enchiladas... 1 hour

the goods:

6 flour tortillas, burrito size
3 chicken breasts, cooked and shredded
12 ounces shredded Monterey Jack and cheddar cheese
2 garlic cloves, pressed
1/4 cup butter
3 tablespoons cornstarch
1 and 1/2 cups chicken broth
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons cumin
1 jalapeno, seeded and chopped
1 teaspoon kosher salt
5 cranks fresh ground black pepper
1 lime, juiced
8 ounces sour cream
cilantro, tomato, and avocado, for garnish

In a small bowl mix shredded chicken with 1 cup of the cheese and the pressed garlic. Fill 6 tortillas equally. Roll and lay in a 9-by-9-inch square baking dish. In a small saucepan over medium heat, melt butter completely. Whisk in the cornstarch and cook for 1 minute. Whisk in broth, stirring constantly. Keep stirring until mixture becomes thick. Quickly add onion and garlic powder, cumin, jalapeno, lime juice, and salt and pepper. Fold in sour cream and remove from heat. Pour mixture over enchiladas and top with remaining cheeses. Bake for 25-30 minutes at 350 degrees, uncovered. Serve topped with tomato, avocado, and cilantro.

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