A 3-parter tear-jearker
with a happy ending!
Chicken Enchiladas in White Sauce
For the chicken fillings:
6 boneless, skinless chicken thighs
1 cup canned corn niblets
2 tbsp chopped pickled jalapenos
1 medium onion, chopped
1 tsp minced garlic
Place the chicken in a pot and cover with water.
Add a little salt and bring it to boil.
Reduce the heat and simmer for about 15 minutes.
Remove the chicken pieces from the stock.
(Set aside the stock to make the white sauce)
Using 2 forks, shred the chicken and set aside.
Heat a little vegetable oil in a pan
Add chopped onion and garlic.
Add in the rest of the other ingredients.
Season to taste.
To make the White Sauce:
In another pan, melt a tablespoon of butter
Add a tablespoon of flour
Whisk vigorously until the butter/flour combi turns golden brown.
Add the chicken stock
Allow to bubble for a few minutes.
Add 2 tablespoon of Greek yoghurt.
Adjust seasonings and remove from heat.
Place 2 tablespoons of chicken filling onto a tortilla
Roll it and place it into an oven-proof dish
Do this until the dish is stuffed with rolled-up tortillas
Pour the white sauce over the rolls
Sprinkle with shredded Monterey Jack cheese
Bake in an 180C oven for about 30 minutes
Sprinkle with chopped spring onions before serving