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1
In saucepan, cover chicken with water.
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2
Boil chicken breasts until cooked through, about 20 minutes.
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3
Reserve 2 cups of broth.
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4
Shred or cut into small pieces.
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5
Set the broth and chicken aside.
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6
In separate saucepan, melt butter on low heat.
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7
Add diced onions and Anaheim chili pepper and saute for two minutes.
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8
Add flour and stir or whisk well until somewhat thick.
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9
Add chicken broth, stir until thickened.
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10
Add can of chilies, sour cream and bouillon cube.
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11
Taste for salt and add it to taste if needed.
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12
Stir until everything is well combined and the bouillon cube is dissolved.
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13
Heat tortillas on a dry non-stick pan until golden brown on both sides.
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14
Pile the heated tortillas on top of each other and keep in a plastic bag to keep them from drying out.
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15
At this point I take a 1/2 cup measuring cup and measure out 8-10 equal portions of chicken on a cookie sheet so I dont run out of meat towards the end.
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16
Into the tortillas, add chicken, a large scoop of sauce and some cheese.
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17
Roll the tortilla up like a burrito as tight as you can so the filling stays inside.
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18
Set in a greased 9x13 pan.
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19
If you are making 10, youll need another small pan for the other 2 enchiladas.
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20
Pour remaining sauce over tortillas and sprinkle remaining cheese over the top.
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21
Bake at 375F for 20 minutes or until lightly browned.
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22
I like to keep them in there until the edges of the tortillas start to get brown and a little crispy.
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23
Let sit a few minutes before serving.
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24
And in case youre wondering, the leftovers are just as good the next day.
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25
*I highly recommend uncooked tortillas over regular flour tortillas.
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26
They taste much better.
