Awesome Chicken Enchiladas (inspired by Our Best Bites cookbook)
Sauce:
4 Tbs. butter
5 Tbs. flour
2 (15 ounce) cans of chicken broth
Tabasco sauce
1 1/2 tsp. garlic powder
1 tsp onion powder
1 1/2 tsp cumin
1 tsp coriander
2 Tb chili powder
1/4-1/2 tsp cayenne pepper
1/4 tsp pepper
salt
Filling:
4 oz cream cheese, softened
1/2 tsp salt
1 (7 ounce) can diced green chilies
3 1/2 cups cooked shredded chicken (I love using a rotisserie chicken for this!)
3 cups shredded Monterey Jack/pepper jack cheese (I advise against pre-shredded, it gets gummy)
8-10 medium tortillas
Preheat oven to 350. Grease a 9x13 baking dish and set aside. (You can also divide in half with two 8x8 pans and freeze one for later!) Melt butter in a large skillet over medium heat. Add spices and flour and stir for a minute or two, until the flour smells toasty and the spices are bloomed. Be careful not to burn them! Slowly add chicken broth, whisking constantly. Bring to a simmer and stir until thickened. Add a few splashes of Tabasco sauce and salt to taste. Let simmer for a few minutes while you mix up the filling.
In a large bowl, combine cream cheese, chicken, salt, chilies, 1 cup of cheese, and 1 cup of sauce. Stir till combined.
Pour about 1 cup of the sauce in the bottom of the baking dish. Place about 1/2 cup of filling in each tortilla and roll up. Place rolled tortilla in the baking dish. Continue until your dish is full, and all those tortillas are snuggled up against each other. Pour the remaining sauce over the top of the tortillas and top with the rest of the cheese. Bake 25-35 minutes, until bubbling and the cheese is melted. Serve hot with sour cream.