Profoundly inspired by Angela’s awesome enchiladas and Blair Underwood’s character in Sex and the City (Season 6, Episode 11):
1/4 C canola oil
2 tbsp flour
1/4 C chili powder
1 (8 oz) can tomato sauce
1 1/2 C water
1/4 tsp ground cumin
1 clove garlic (minced)
salt to your taste
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
At the same time, fry the minced garlic for 2-3 minutes. Remove before it turns brown. Discard the garlic, but keep the oil.
Gradually stir in tomato sauce, water, cumin, and garlicky oil into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
2 pounds boneless, skinless chicken (cut into chunks)
1 (10.75 oz) can condensed cream of chicken soup
1 1/4 C sour cream
1/4 tsp chili powder
1 tbsp butter/margarine/canola oil
1 smallish onion (chopped)
1 clove garlic (minced)
1 green chili pepper (chopped)
1 (1.25 oz) package mild taco seasoning mix
1 bunch shallots (chopped)
1 C water
1 tsp lime juice
6-7 12-inch flour tortillas
3 C Cheddar cheese (grated)
1 (6 oz) can sliced black olives
Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter/margarine/oil in a skillet over medium heat. Stir in the onion and, later, the garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped shallots, and water. Allow to simmer for 10 minutes. Stir in the lime juice; simmer for an additional 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
Makes 6-7 servings.