Grilled Chicken & Cheese Enchiladas

I made these Grilled Chicken & Cheese Enchiladas as part of my September Batch Cooking.   They freeze great and are easy to pull out and bake for a hot, hearty dinner on a cool fall night. Top them with your favorite salsa, serve them with beans and Spanish rice y es muy bueno! (and it's very good!) You can use flour or corn tortillas - I used the cheap flour ones and they almost dissolved when I cooked my enchiladas this time, so you may want to spring for decent tortillas.

I LOVE good Mexican food. I was once served beef wrapped in a tortilla and smothered with canned tomato soup and called enchiladas – not good Mexican food. This enchilada recipe would probably get laughed at in some of my favorite Mexican restaurants but it follows in the tradition of my Mom's enchiladas – so we call them enchiladas.  With the dissolving  tortilla issue of this batch is was more like a casserole, but still muy bueno!

(Any extra cheese sauce makes great Mac & Cheese!)

Grilled Chicken & Cheese Enchiladas

Ingredients

16 burrito size Tortillas or 32 Taco size tortillas

Filling

4 Chicken Breasts, Grilled and shredded or chopped

2-4oz cans Green Chilis

1 cup chopped Red Bell Pepper

1 cup chopped Green Bell Pepper

1 medium Onion, finely chopped

1-24 oz containter of Cottage Cheese

4 cups grated Sharp Cheddar Cheese

1 teaspoon Cumin

1 teaspoon Garlic Salt

½ teaspoon Black Pepper

Cheese Sauce

½ cup Butter/Margarine

½ cup Flour

2 ½ cups Milk

4 cups grated Sharp Cheddar Cheese

Make the Cheese Sauce (or skip this step by using canned cheese soup or jar nacho cheese sauce for more of a kick)

1. 
   

   Melt butter in a large saucepan.

   
   


2. 
   

   Add flour to melted butter and stir until all the flour is incorporated into a rue.

   
   


3. 
   

   Slowly add 1/2-1 cup of the milk and whisk until the rue dissolves completely into the milk. Add remaining milk and heat to near boil.

   
   


4. 
   

   Turn off heat and stir in 4 cups of grated cheese until melted.

   
   

Set cheese sauce aside.

Mix all the filling ingredients except the chicken.

Assemble the Enchiladas:

1. 
   

   Place 1/2-1 cup of the cheese sauce in the bottom of your pan – enough to  lightly coat the bottom of the pan.

   
   


2. 
   

   Place a tortilla on a flat working surface.

   
   


3. 
   

   Place 1/3-1/2 cups of filling and a sprinkling of the chicken onto the center of the tortilla.

   
   

   

   
   


4. 
   

   Roll up the tortilla burrito style.

   
   


5. 
   

   Place filled tortilla into pan. (mine ripped – and that's ok – they are just there to hold the filling in place)

   
   
   

   
   



6. 
   

   Repeat until you've squeezed as many enchiladas as you can into the pan (usually I can fit 8 – 10 in a 9x13 pan and 4-6 in an 8x8 square pan). Pour more cheese sauce over the top and top with a hand full of grated.

   
   

   

   
   


7. 
   

   Bake for 45 minutes at 375 degrees or until bubbly.