אנצ׳ילדס עוף קרמיות שתרצו להכין שוב ושוב

על המתכון

מצרכים

• For the Chicken:
• 2 boneless, skinless chicken breasts
• 2 cups chicken stock or broth
• All-purpose seasoning (salt, pepper, garlic powder, onion powder, paprika)
• For the Cheese Sauce:
• 3 tablespoons fat (butter, margarine, or oil)
• 3 tablespoons flour
• 2–3 cups chicken stock or broth
• 2 tablespoons taco or chili seasoning
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1/2 cup sour cream
• For the Filling:
• Cooked, chopped or shredded chicken
• 8 oz cream cheese, softened
• 1–2 tablespoons taco or chili seasoning
• 1/2 cup chopped jalapeños (optional, adjust to taste)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• Assembly:
• 8–10 flour tortillas
• Additional shredded cheese for topping
• Cheese sauce (from above)

אופן ההכנה

1. Cook the Chicken:
2. Season chicken breasts on both sides with all-purpose seasoning. In a pot, bring 2 cups of chicken stock to a gentle boil. Add the chicken, reduce to a simmer, cover, and cook for 15–20 minutes or until the chicken is fully cooked through. Remove and chop or shred the meat. Set aside.
3. Make the Cheese Sauce:
4. In a medium saucepan, melt 3 tablespoons of butter (or your choice of fat) over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in 2–3 cups of chicken stock until smooth and thickened. Stir in taco or chili seasoning, then whisk in the shredded cheese until melted and smooth. Remove from heat and stir in the