The Chicken is shredded!!
The Onions, Garlic and Cilantro are softening…
Time to add some frozen Sweetcorn that I left on the counter to defrost a bit…
Give all a good stir…
Add a can of diced Green Chiles…
And a couple of chopped Chipotle Peppers… de-seed them if you want less heat…
Add 2 cans of Stewed Tomatoes… you can add more as needed…
If the Tomato slices are too big, set upon them with the kitchen scissors and snip the little buggers up good ‘n proper 😝
BETTER 👍
Then in goes my shredded Chicken…
Once all that is well mixed… sprinkle over some Flour to help thicken the filling!!
Stir in the Flour… cook out the raw Flour taste… it just takes a couple of minutes on a medium heat…
Season…
Then set aside off the heat…
Now, on to the Béchamel Sauce that will blanket the Enchiladas once assembled…
3 tablespoons of unsalted European Butter… let it melt…
Add 3 tablespoons of Flour…
Mix well on medium heat…
If it goes lumpy–
OH NO, my boys HID my whisk when emptying the dishwasher–
But I can make do with a wooden spoon… 😡
It worked just fine!!
Keep stirring… DON”T LEAVE IT… cook out the raw Flour taste again as you did before…
After a few minutes the lumps will disappear… and the equal amounts of Butter and Flour will come together beautifully to make your roux!!
Now it’s time to add liquid…
I like to use the Poaching Broth from the Chicken Breasts… it’s nicely seasoned and already hot and awaiting its second coming 😝
But a carton of good Chicken Stock is also fine…
Sieve 2 cups of liquid into the roux…
Stirring ALL THE TIME…
After a few good minutes, you end up with all three ingredients amalgamated… and looking smooth and shiny…
Now cook the Sauce… bring it to a boil and stir occasionally… let it bubble away probably for 8/10 minutes or so until it thickens… Then add a cup of Sour Cream…
Reduce the heat… you don’t want the Cream to curdle…
Gently let that meld in…
Add a tin of diced Green Chiles…
Stir…
Season and set aside ready for when the Enchiladas are wrapped up snug in their dish 😃
