Ingredients
- 25-30 corn tortillas
- grated cheddar cheese
- Whole canned green chiles
- Oil for frying tortillas
- chopped chicken
- 1/2 cup butter
- 1/2 cup flour
- 10 ounce can Las Palmas Red Chile Sauce
- 3 1/2 cups water
- 1/2 teaspoon oregano
- 1/4 teaspoon thyme
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 3 disposable baking dishes
- plastic wrap
- Aluminum Foil
Directions
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Set aside in separate containers – chopped chicken, sliced green chiles, and 3 or so cups of cheese.
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Make a paste out of the spices and a little bit of water; set aside.
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Melt butter in large heavy sauce pan.
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Add flour and cook 3 minutes (don’t brown).
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Add chile paste, Las Palmas Red Chile sauce and cook over medium heat until thick, stirring constantly.
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Simmer for 30 minutes
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To Assemble:
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Gently fry corn tortillas (3 to 5 seconds each side if cooked on medium high heat).
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Place on paper towels to drain.
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Spoon chicken, 1 to 2 slced green chiles, and a tablespoon of cheese into center of tortilla and roll tortilla.
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Repeat until pan is filled side to side with stuffed tortillas (should make 3 trays).
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When the trays are full pour remaining sauce over enchiladas and sprinkle with cheese.
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Optional: Layer tortillas, chicken, chiles, and cheese lasagna style.
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Cover with plastic wrap, foil and freeze.
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Thaw and bake uncovered at 350 degrees for 30 to 40 minutes.