Enchiladas

Ingredients:

• 3 chicken drumsticks
• 3 large tortillas
• 1/2 block of pepperjack cheese (or other cheese)
• 1 onion
• 2 sticks celery
• 1/3 cup chopped tomatoes
• 3-5 tabasco peppers

Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup chicken broth (reserved from boiling the chicken)
• 1 cup sour cream or heavy cream
• 1/2 cup tomato sauce (optional)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste

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Instructions:

1. Boil the Chicken: Boil chicken for 20-25 minutes, until fully cooked.
2. Sauté the Onions, celery, tomatoes, garlic and peppers
3. Shred chicken

• In a skillet, heat 1 tbsp olive oil over medium heat.
• Add the diced onions and bell peppers, and sauté for 3-4 minutes until they are softened. Set aside.

1. Make the Creamy Enchilada Sauce:

• Melt butter and add flour, stirring for 3-5 minutes to make a light brown roux
• Add 1 cup chicken broth, simmer for 2-3 minutes to thicken.
• Stir in the sour cream (or heavy cream) and tomato sauce (optional). Add cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Let the sauce simmer on low for 5-10 minutes.
• Once sauce is cooked, add some to the vegetables, along with the chicken. This will be the enchilada filling.
• Preheat your oven to 375°F (190°C).
• Put some sauce in the dish first, then the tortillas, then add filling
• Pour sauce of top and then top with shredded cheese
• Bake in the oven for 15-20 minutes, until the cheese is melted and bubbly.
• Serve with avocado

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