Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, finely diced
1/2 to 1 small (4 oz) can diced green chilies
2 to 3 large chicken breasts, cooked & shredded
4 cups shredded cheese (half medium Tillamook cheddar and half mozzarella work well)
18 corn tortillas (+/-)
Sauce
2 tablespoons butter
2 to 3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
pinch oregano
pinch cumin
2 tablespoons flour
2 cups chicken broth
1/2 can El Pato tomato sauce
1/4 teaspoon brown sugar
Preheat oven to 350 degrees. In large skillet, heat olive oil. Add onion and garlic. Cook, stirring frequently for about 10 minutes, or until onions are tender and slightly transparent. Lightly season with fresh ground pepper and kosher salt. Add 1/2 to one whole can diced green chilies. Cook for an additional minute. Add shredded chicken and combine well with onions and garlic. Turn off heat and set aside.
El Pato can generally be found in the Mexican food section of your grocery store.
Preheat oven to 350 degrees. In large skillet, heat olive oil. Add onion and garlic. Cook, stirring frequently for about 10 minutes, or until onions are tender and slightly transparent. Lightly season with fresh ground pepper and kosher salt. Add 1/2 to one whole can diced green chilies. Cook for an additional minute. Add shredded chicken and combine well with onions and garlic. Turn off heat and set aside.
In a small sauce pan, melt butter. Add 2 to 3 tablespoons of chili powder, 1 teaspoon salt, 1/2 teaspoon garlic powder, pinch of oregano, pinch of cumin. Stir and cook on medium heat constantly for 1 minute. Whisk in 2 tablespoons of flour and combine well. Add 2 cups of chicken broth. Stir constantly on medium heat until thick and bubbly. Add 1/2 can of El Pato tomato sauce. Add 1/4 teaspoon brown sugar. Stir well. Turn heat off and set aside.
Add 1/2 cup sauce to chicken mixture. Combine well. Spray each side of tortillas with all natural cooking spray or lightly brush with olive oil and heat on griddle, just until softened and lightly browned on both sides (about 30-45 seconds/side.) Immediately move tortillas to a plate and cover with a cloth to keep warm. One at a time, spoon a small amount of chicken mixture into center of tortilla. Roll tortilla up as tightly as possible and place in baking dish. Pour remaining sauce over top and spread out evenly (be sure that no tortilla is left untouched.) Add cheese and bake for 30 minutes. Serve with sour cream.
(This particular pan was baked with sharp cheddar and mozzarella--hence, the all white cheese.)
