Amanda Formaro is a crafty, entrepreneurial mother of four children. She loves to bake, cook and make crafts. While cooking, she enjoys experimenting and finding new ways to combine flavors. Check out her blog, Amanda's Cookin' at www.amandascookin.com.
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1 supermarket roaster chicken (about 4 cups shredded light and dark meat)
4 1/2 teaspoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano, crushed
1 large onion, thinly sliced
2 14-ounce cans chicken broth
2 4-ounce cans diced green chile peppers, undrained
1/4 teaspoon chili powder
1 tablespoon all purpose flour
8 oz Breakstone's sour cream
2 cups shredded Kraft Mexican Style Cheddar Pepper Jack
8-10 8-inch flour tortillas
Preheat oven to 350° F. Remove meat from chicken and place it a warm dish, keep warm. Combine next 5 ingredients in a saucepan and bring to a boil over medium-high heat. Maintaining heat, cook onion and broth mixture until it's reduced by half, about 20 minutes. Add chicken to broth mixture and simmer for ten minutes to heat through. Remove chicken and onion with a slotted spoon. Reserve about one cup of the broth and discard the rest.
Rinse out the saucepan, then add to it the green chilies and the 1/4 teaspoon chili powder; cook about one minute or until heated through. Stir in flour. Cook and stir for one minute more. Remove from heat. Stir in sour cream and 1/2 cup of the cheese.
Grease or spray a 13x9 baking dish; set aside.
Mix the onion and chicken mixture, if too dry, add a bit of the reserved broth mixture. Divide the shredded meat mixture among tortillas, placing meat mixture along one edge. Top with sour cream mixture and roll up tortillas (they will be full). Arrange in baking dish, seam side down. Bake, covered, for 30 minutes; uncover. Sprinkle with the remaining 1 1/2 cups of cheese. Bake uncovered, 10 minutes more, or until cheese is melted and enchiladas are heated through.