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1
Prep work: Cut the chicken, zucchini, squash and onion into strips approximately 1/4 inch square.
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2
Try to make them the length of the flour tortillas.
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3
You want sticks to roll into the tortillas.
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4
Cooking: 1.
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5
In a large skillet add the canola oil and red pepper flakes.
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6
Heat over medium high till shimmering.
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7
2.
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8
Cooking each ingredient individually, brown the chicken, zucchini, squash, and onion, placing each in a dish after.
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9
(There will be lots of spattering!)
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10
3.
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11
Turn the heat down to medium.
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12
Wait for the skillet to cool.
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13
4.
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14
Add the butter.
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15
When it is melted and begins to bubble, add the flour, whisking to make a roux.
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16
Let it cook for 1 minute.
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17
5.
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18
Slowly add the chicken stock, whisking to incorporate.
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19
Sauce will thicken when it begins to bubble.
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20
6.
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21
Reduce the heat to low and add the green chiles, sour cream, and Emerils Essence, stirring to incorporate.
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22
Assembly: 7.
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23
In a medium-sized casserole, lay down a thin layer of sauce.
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24
8.
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25
In each tortilla place 1/6 of the chicken, zucchini, squash, and onion.
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26
Add a small bit of the cheeses, saving some to sprinkle over the whole dish.
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27
Roll the tortilla around the filling and lay it seam side down in the dish.
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28
9.
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29
After all enchiladas are in the dish, cover with the remaining sauce and cheeses.
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30
10.
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31
Bake at 350 degrees F until bubbly around the edges.
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32
It usually takes 1015 minutes for my dish.
