Creamy Blackened Chicken Enchiladas

Ingredients:

For the Enchiladas:

• 3 cups shredded rotisserie chicken

• 8 large flour tortillas

• 2 cups shredded Chihuahua Brand Quesadilla Cheese from V&V Supremo

• 1 tablespoon blackening seasoning (1 tablespoons paprika, 1/2 tablespoon cayenne pepper, 1/2 tablespoon dried thyme, 1/2 tablespoon dried oregano, 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper)

• 2 tablespoons olive oil

• Salt and pepper, to taste

• Chopped fresh cilantro, for garnish

For the Sauce:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups chicken bone broth

• 1 cup heavy cream

• 1 can (4 oz) diced green chilies

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• Salt and pepper, to taste

Instructions:

1. In a saucepan, melt the butter over medium heat.

2. Once the butter is melted, add the flour to the saucepan. Whisk continuously to combine the flour with the butter, creating a roux. Cook the roux for about 1-2 minutes until it becomes light golden brown.

3. Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming.

4. Stir in the heavy cream, diced green chilies, minced garlic, ground cumin, chili powder, and smoked paprika. Mix well to combine.

5. Bring the sauce to a simmer and cook for about 5-7 minutes, stirring occasionally, until the sauce thickens and reaches your desired consistency.

6. Taste the sauce and season with salt and pepper according to your preference. Adjust the seasoning if needed.

7. Once the sauce is thick and creamy, remove it from the heat and let it cool slightly.

8. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

9. In a large skillet, heat the olive oil over medium-high heat. Add the shredded rotisserie chicken, black beans, and blackening seasoning. Pour about 1/4 cup of enchilada sauce into the pan then cook for 3-4 minutes until the chicken and beans are heated through and well coated with the seasoning and sauce. Remove from heat and set aside.

10. Pour a small amount of enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.

11. To assemble the enchiladas, place a portion of the blackened chicken in the center of each tortilla. Sprinkle with shredded cheese.

12. Roll up the tortillas tightly and place them seam-side down in the baking dish.

13. Pour the remaining enchilada sauce over the rolled tortillas, covering them completely.

14. Sprinkle additional shredded cheese on top then bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.

15. Once done, remove from the oven and let them cool slightly before serving.

16. Garnish with chopped fresh cilantro and serve hot.

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