Fill corn (or flour) tortillas with leftover pork or chicken and cheese, then top with a creamy sauce, made with milk, chicken broth and green chiles. Add cheese on top and bake for 20 minutes! Super quick and easy!
| Servings | Prep Time |
| 10 enchiladas | 15 minutes |
| Cook Time |
| 20 minutes |
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Fill corn (or flour) tortillas with leftover pork or chicken and cheese, then top with a creamy sauce, made with milk, chicken broth and green chiles. Add cheese on top and bake for 20 minutes! Super quick and easy!
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Ingredients
- 1 lb. cooked chicken or pork shredded
- 10 corn tortillas
- 3 cups Monterey Jack, Queso Blanco or Mexican Blend cheese shredded
- 1/4 cup salted butter
- 1/4 cup light spelt flour Can substitute all-purpose or gluten free blend
- 1 cup whole milk
- 1 cup water
- 2 tsp. Better than Bouillon organic chicken base
- 1/4 tsp. white pepper
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/8 tsp. dried basil
- 1 can chopped hot green chilies
Servings: enchiladas
Instructions
- Preheat oven to 400. Spray 9x13" baking dish with Pam.
- Melt butter in saucepan. Add flour to make a roux. Add milk, water, chicken base and seasonings. Stir and cook until thickened. Add green chilies.
- If using corn tortillas, it is helpful to steam them first to avoid cracking. Wrap 3 tortillas at a time in a damp paper towel and microwave for 30 seconds. Fill each tortilla with meat and cheese, reserving cheese for top.
- Roll up each tortilla and place in a sprayed 9x13" pan. I got 11 in my dish.
- Pour sauce over top.
- Sprinkle with remaining cheese. I don't measure my cheese, I just put whatever looks good to me!
- Bake in preheated oven for 20 minutes.
- Serve and enjoy!
Recipe Notes
Although spelt is an ancient form of wheat, most people with wheat allergies can eat it with no problem. However, it still contains gluten, so avoid spelt if you have a reason to avoid gluten.
Better than Bouillon organic beef and chicken bases are my favorite to use in broths because they are gluten free and soy free.
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