World's Best Homemade Enchiladas...IMO

I made the following recipe this week with some shredded chicken ($5 Rotisserie bird from Sams). It was awesome! And as a bonus it also said that it could be doubled and frozen if you would like to make an extra meal for later. I was a little worried if B would like it since it had a little spice to it but he gobbled it up.

Shredded Beef or Chicken Enchiladas

Ingredients:

1 T butter or margarine
2 medium onions, chopped
1 garlic clove, minced
2 T all-purpose flour
1 cup chicken broth
1 cup milk
2 (4 oz) cans chopped green chilies
1/4 t salt
1/4 t ground cumin
8-9 flour or corn tortillas
2 1/2 cups cooked, shredded beef chuck roast or shredded chicken
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups shredded Cheddar cheese
2 green onions with tops, thinly sliced (optional)
Sour cream
Salsa

*I also added one can of red enchilada sauce and 1 can of rinsed and drained black beans

Directions:

1. Prepare your meat however you would like. I used leftovers from a rotisserie chicken and shredded it. I then stirred in a can of red enchilada sauce and can of rinsed and drained black beans. You could probably add sweet corn or other ingredients as well. Set aside.

2. In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Mix the flour in the broth, stir into pan. Stir in milk, chilies, salt, and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.

3. Grease a 13x9 inch baking dish. Spoon a little sauce in the center of each tortilla; spread to the edges. Place meat mixture down the center of each tortilla. Combine cheeses (I just used a bag of the Mexican blend); sprinkle on top of meat mixture. Roll up tortillas and place in baking dish, seam-side down.

4. Pour remaining sauce and some enchilada sauce sauce over tortillas, if you like a wet enchilada use more sauce. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350 degrees F for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.

If making ahead and freezing just prepare and cover the pan with foil and freeze. Make sure that you write the cooking instructions on the foil. When you are ready to bake, let it thaw completely in the fridge and bake the same way. You will probably want to take it out the night before you plan to make it. Make sure it is cooked all the way through. Enjoy!