INGREDIENTS:
12 Flour Tortillas, lightly fried, set aside and covered with damp Paper Towel. (Low Carb Or even the flour and corn blend Tortillas work well too.)
FOR THE SAUCE :
5 oz Half and half
10 oz Evap milk
1 Small can Green chilis
1 tsp Cumin powder
2 Tbsp Costco’s Better than Bullion Chicken
1 1/2 c meltable Queso Cheese
1 cup of the Broth from the Chicken
FOR THE FILLING:
6 Chicken Thighs. Non organic (if you use organic, you may need more water like 1/2 cup instead of 1/3) you could even just buy a rotisserie Chicken for this if you want. I used Bone in Skin on, but Boneless Skinless will be much much easier.
2 c chopped fresh Asparagus
4 cloves Garlic minced
1 Onion chopped
1 1/2 Tbsp Chili Powder (I used more than shows in the pic.)
2 Serrano Peppers chopped fine (or less if you want mild)
1 1/2 tbsp Cumin seeds
2 Tbsp Costco’s Better than Bullion Chicken
1/2 block Philadelphia Cream Cheese
1/3 c Water ( yes 1/3 c)
Salt 1/4 tsp
Pepper
1 1/2 cup Cojac Cheese or Mexican Cheese shredded (set aside to assemble filling later)
FOR THE SLURRY: 3 tbsp Corn Starch and a couple of tbsp Water to make the Slurry. Set aside.
But wait, not a typo….please read on..Yes 1/3 c water! You will have a lot of juice from this Chicken, unless it’s Organic, because regular Chicken has Saline Solution injected in it, so the Veggies, Water and Asparagus have enough liquid in them. The Water in the Pot steams and starts sweating the Onion and Asparagus which will give up much of their liquid. The Steam from that will make the Chicken sweat and release more liquid and that makes it seal.
DIRECTIONS:
Add Asparagus and Onion to the bottom of the Pot. Add Water and Chicken, then add the other Ingredients for the Filling except for the Cheese and Corn Starch Slurry.
Put the Lid on the Pot and set the Vent to Sealing. Set manual for 4 min. Then when done, NPR for 20 30 min. I did 25.
While Chicken is cooking, make your Sauce. Add the Milk, Half n Half, Cumin and Chili’s to a Sauce Pot. Add the Queso cheese and heat on Med Low untill it melts in. Set aside.
When Chicken is done, let it cool for a minute. Remove and Shred Chicken with a Fork, or to make it easier use an Electric Beater.
Pour off and reserve all but 1 1/2 c Chicken Broth in the Pot. Store the rest of the Broth for another meal.
Turn Pot OFF and back ON to Sauté,
Use your Slurry to thicken the Broth in the Pot. It Should be thick. Add the Chicken back in. Stir gently.
Let set for a minute on Sauté and stir. Turn the Pot OFF. Mix the Fillings shredded Cheese.
Spoon some filling in tortilla and roll up.
Use a 9x 13 pan, and spoon 1/3 of sauce down in the bottom of the pan. Fit your rolled up enchaladas in. Repeating until the up y’all fit you may have 1 or two left over.
Pour Sauce over Enchiladas and cover.
Bake on “Bake” position if your using the Breville oven. Or just put it in the middle of the regular Bake For 35 min 425° Uncover, add cheese if desired and return to oven turning turn up the heat to 450° for about 10 min. till cheese is melted, and golden browned. Careful, dont burn it. Dont leave.??