Directions
- 1Shred the breast meat off of a rotisserie chicken.
- 2Char up some jalapeños, peel off the skin, and mince it up really fine until it becomes a paste.
- 3Add the minced jalapeño paste to the chicken along with some lime juice, garlic powder, onion powder, salt, black pepper, and mozzarella.
- 4Add the filling to some small flour tortillas, roll them up, and add them in a baking dish.
- 5Stuff any extra filling into the sides of the baking dish.
- 6For the cream sauce, melt down some butter.
- 7Grate in some garlic and add flour.
- 8Cook this for a few minutes.
- 9Pour in your chicken stock, whisking until it's smooth.
- 10Add in another one of those minced roasted jalapeños.
- 11Take the sauce off the heat.
- 12Finish the sauce off with sour cream, cream cheese, and white pepper.
- 13Pour this mixture over the enchiladas.
- 14Top it off with some shredded Monterey Jack cheese.
- 15Bake it for about 25 to 30 minutes.
- 16Garnish with green onions.
- 17Serve it up with some lime and enjoy.
Ingredients
- 1 whole rotisserie chicken breast meat, shredded
- 2 units jalapeños, charred, peeled, and minced into a paste
- lime juice
- garlic powder
- onion powder
- salt
- black pepper
- mozzarella
- small flour tortillas
- butter
- garlic, grated
- flour
- chicken stock
- sour cream
- cream cheese
- white pepper
- shredded Monterey Jack cheese
- green onions
- lime
Equipment
baking dish
Tips
- Stuff any extra filling into the sides of the baking dish.
- Don't be afraid of corn tortillas.
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