I love Mexican food. A girlfriend and I went to a local Mexican food restaurant for dinner recently and tried a new item on their menu. It just happened to be Queso Smothered Enchaladas. Oh my goodness it was good! So I decided that I want to make my own, you know, save some money and control the ingredients. I do want to tweek the cheese a bit, but this was definitely a hit in my house..even for lunch the next day.
The rice is just brown rice and the beans are refried, without butter or oil, just in my skillet. They were leftovers from a pot of beans that I had made. I just add a bit of garlic powder and cumin to taste.
- 2 Tbsp. canola oil
- 2 Tbsp. flour
- 4 Tbsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- 2 cups chicken broth
- 3 lbs. boneless, skinless chicken breasts
- corn tortillas
- 1 lb. velveeta cheese
- 1 can tomatoes with green chiles
- Heat oil in a small saucepan over medium-high heat.
- Add flour and stir together over the heat for one minute.
- Stir in the chili powder, garlic powder, salt, cumin and oregano.
- Gradually add in the chicken broth, whisking constantly to remove any lumps.
- Reduce heat and simmer 10-15 minutes, until thick.
- At this point you can put your chicken in your crock pot and pour the sauce over the chicken and cook on low for about 6 hours.
- OR allow the sauce to cool completely, put the chicken in a plastic freezer bag, pour the cool sauce over the chicken and freeze. When you are ready, just put the contents of the bag in your crock pot and cook on low for about 6 hours.
- Once chicken is done, shred it with a fork.
- Cut the velveeta into cubes, place in a microwave safe dish, add the can of tomatoes with green chiles, and melt the cheese in the microwave.
- Soften the corn tortillas to your liking. I dip them in heated oil. I know this isn’t the healthiest way, but it seems to be the only way I can roll them without them falling apart.
- Spoon some chicken into a tortilla and roll, right on the plate.
- Spoon the cheese mixture over the top and enjoy.
Note** This recipe makes a lot of chicken filling. Use it for tacos and burritos as well. I’ve got an awesome burrito recipe I’ll be sharing soon and this chicken is perfect for it.