Chicken Enchiladas

There are so many Chicken Enchilada recipes out there.  After trying many different ones, this has become our family favorite!  We aren't a real spicy family, so this is very mild but full of flavor!  You can use a rotisserie chicken or shredded chicken that you prep ahead of time.  Either way, this beautiful dish is sure to be a crowd pleaser!

1 1/2Tbs olive oil
1/2 medium onion, diced
3 tsp minced garlic
1 1/2 teaspoon cumin
1/4 cup flour
2 cups chicken broth
1/3 cup cilantro leaves, chopped
2 1/2 lbs shredded chicken or 1 deli roasted rotisserie chicken, shredded
Salt and freshly ground black pepper
8-10 flour tortillas
8 oz Colby Jack cheese, shredded
2 cups salsa
Optional toppings: diced tomatoes, chopped lettuce, sliced olives and sour cream

Preheat oven to 350. Heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized, about 5 to 7 minutes, stirring often. Add the garlic and cumin then cook for an additional minute. Sprinkle on the flour and stir while gradually whisking in the chicken stock. Continue whisking over a low simmer until smooth and thickened. Turn off the heat, add 1/2 cup salsa, fresh chopped cilantro then fold in the shredded chicken meat. Season to taste with salt and pepper. Take a large baking dish and smear the bottom with salsa. Take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler for about a minute if using an electric stove). Put a scoop of the shredded chicken-enchilada mix down the middle of a tortilla, followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish, seam side down.  Drizzle with salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with sour cream, shredded lettuce, olives and tomatoes.

Source:  Whisked Away