4cupsof reserved water from cooking the chicken breast
1chicken bouillon cubeoptional
1cupFontina cheese - shredded
1can Ro-tell tomatoes and green chilies
salt and pepper to taste
Fresh cilantro for garnishInstructions
Preheat the oven to 325. Prepare a 9x13 baking dish with cooking spray and set aside.
Place a large size soup pot filled to ¾ with water on the stove top on medium to medium high. Place the chicken breasts (1 if very large - 2 if smaller) in the water. Add a pinch of salt. Gently boil the chicken breast until done (no pink left inside) - about 15 minutes or so. Once done, remove the chicken breasts to a cutting board with tongs and allow to cool to touch. Remove the cooking liquid from the heat but reserve the cooking liquid.
Place a bouillion cube in the cooking water (optional) and allow to dissolve. Mix well.
Shred the chicken with two forks when cool enough to handle. Remove and discard the skin and bones.
Mix the shredded chicken with 2 cups of pepper jack cheese and sprinkle with a pinch of salt and pepper and mix well. Place a handful of the mixture into each tortilla and roll the tortilla up and place seem side down in the prepared baking dish.
In a large sauce pan, melt 2 tbs of butter and add the shallot and garlic. Cook until the shallot and garlic are translucent and fragrant - about a minute. Remove these from the pan and put in the remaining 3 tbs of butter and add the flour. mix well and cook the mixture over medium heat for 1-2 minutes to allow the flour to cook (this removes the flour taste). Add the garlic and shallot back into the mix.
Using a whisk to whisk the butter/flour mixture, slowly add the reserved chicken cooking water with the bouillon cube. It will seem that the flour mix is growing when you add the chicken water - just keep whisking - whisk very fast so as to remove any lumps that may want to form. Whisk until smooth and continue to cook this mixture over medium heat until it forms a thick and bubbly sauce.
Stir in the sour cream and the fontina cheese. When well mixed, add the Ro-tell tomatoes and green chilis. Add garlic powder, onion powder and cumin. Mix well and allow to heat until starting to bubble. Taste. Add salt and pepper to taste.
Pour this sauce over the top of the enchiladas. Top with the remaining 1-2 Cups of pepper jack cheese.
Bake in the oven for 25-30 minutes until bubbly throughout. Cilantro as a garnish at the table. (it gets wilty if you put it on as it comes out of the oven)