Mexican Enchilada Suiza

Makes 8 - 10 servings

Susie

ingredients

6 tablespoons butter
6 tablespoons all-purpose flour
3 1/2 cups milk
1 1/2 cups chicken stock
1/2 pound shredded pepper jack cheese
1/2 teaspoon salt
18 four tortillas
4 cups cooked cubed or bite size chicken meat (2 pounds boneless skinless breasts) **see “Shredded chicken”
2 teaspoons Emeril’s Southwest Essence
1 cup chopped green onions
3/4 pound (3 cups) shredded Monterey Jack cheese
1 cup chopped fresh tomatoes
2 tablespoons chopped fresh cilantro leaves, plus more for garnishing, if desired

1
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk, little by little, until thoroughly combined. Add the chicken stock and bring sauce to a boil. Reduce heat to a simmer and cook until thickened and flavorful, about 10 minutes. Add the pepper jack and stir until melted. Season with the salt and remove from the heat. Set aside, covered, while you assemble the remaining ingredients.
2
In a large bowl, mix chicken, Emeril’s Essence, 1/2 cup green onions and 2 cups of shredded Monterey Jack Cheese.
3
Preheat the oven to 350 degrees F. Lightly grease a 9-by 13-inch casserole.
4
Spoon 1 cup of the sauce onto the bottom of the casserole dish. Then spoon about 1/2 cup of chicken mixture onto the tortillas, one at a time, roll up and place in dish, seam side down. Top with, remaining sauce, tomatoes, cilantro, and remaining Monterey Jack
5
Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for about 15 minutes longer, or until the casserole is bubbly and light golden brown on top.
6
Serve immediately, garnished with a dollop of sour cream, more chopped cilantro, and a spoonful of salsa or pico de gallo, if desired.