Spicy Chicken Enchiladas Filling
  • Filling:
  • Extra-virgin olive oil
  • 1 small can diced jalapeno peppers
  • 1 onion, sliced
  • 3 garlic cloves, chopped
  • 1 1/2 tsp ground cumin
  • 1/4 cup all-purpose flour
  • 4 cups canned chicken stock
  • 1 Deli roasted chicken, about 3 pounds, boned, meat shredded
  • Leaves from 1/2 bunch fresh cilantro, chopped
  • Salt and freshly ground black pepper
  • 1/2 pound Monterey Jack cheese, shredded
  • 8-10 flour medium tortilla's
  1. To make filling: Heat a 2-count of olive oil in a medium saucepan over medium heat.
  2. Add the onion and cook until softened and caramelized, 5 to 7 minutes.
  3. Add the garlic and cook 1 minute more.
  4. Stir in the cumin and cook 1 minute.
  5. Then sprinkle on the flour and cook, stirring 1 more minute.
  6. Gradually pour in the stock, stirring constantly.
  7. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken.
  8. Fold in the chicken, jalapeno's, and cilantro, and season well with salt and pepper.