The Whole (chicken) Enchilada

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 tablespoons mexican chili powder
• 3 cups unsalted chicken stock
• 1 teaspoon granulated garlic
• 1 teaspoon sea salt
• 1/4 teaspoon ground cumin
• 3 tablespoons ketchup
• 4 cups cooked chicken, shredded
• 12 (6 inch) corn tortillas
• 1 cup shredded mozzarella cheese
• 1 (2 1/2 ounce) can black olives, sliced

Recipe

• 1 in a med saucepan over med-low heat melt butter and sprinkle in flour to create a roux. stir continuously for 2 mins, add in chili powder and stir for 2 more minutes.
• 2 slowly stir in chicken stock, ketchup, salt, cumin, and garlic.
• 3 stir until sauce has thickened.
• 4 set 1 cup of sauce aside, stir chicken into remaining sauce in the pan and heat until chicken is warm.
• 5 preheat oven to 350 degrees.
• 6 in a large non-stick skillet heat each tortilla until warm on both sides so they are flexible enough to roll without tearing.
• 7 in a 9x13 in baking dish, place tortillas one by one filling with chicken and sauce mixture. roll and place seam side down. repeat until the pan is full.
• 8 pour the 1 cup of reserved sauce over the rolled enchiladas. arrange olives over the top and sprinkle with the mozzarella cheese.
• 9 bake at 350 for 5 mins, then turn on broiler and cook until cheese starts to bubble and is lightly browned.