From the kitchen
Camel Milk Chicken Enchiladas
Shredded chicken enchiladas topped with a camel milk cream sauce instead of a standard cheese sauce.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 8 corn tortillas
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack, divided
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups pasteurized camel milk
- 1/2 cup diced green chiles, drained
- 1/2 tsp fine salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp chopped cilantro
Method
- Heat oven to 375°F. Grease a 9-by-13-inch baking dish.
- Melt butter in a saucepan. Stir in flour and cook 1 to 2 minutes. Gradually whisk in milk; cook gently 5 to 7 minutes until thick. Stir in drained chiles, salt and pepper.
- Mix chicken with 1/2 cup sauce and half the cheese. Spread a thin layer of sauce in the dish.
- Warm tortillas in a covered stack in the microwave or briefly in a skillet until pliable. Divide filling among them, roll and arrange seam-side down.
- Pour remaining sauce over rolls and scatter remaining cheese.
- Bake 25 to 30 minutes until bubbling and the center reaches 165°F. Rest 5 minutes and add cilantro.
Cook with confidence
Before you start
Before you start
The complete green-chile béchamel is included. Drain canned chiles so the sauce does not thin unexpectedly. Warm corn tortillas before rolling to reduce splitting.
Serving and keeping
Refrigerate within 2 hours for up to 4 days. Reheat covered to 165°F. Tortillas soften more during storage.
Soften Corn Tortillas First
Warm tortillas briefly in a dry skillet or wrapped in a damp towel before rolling. Cold corn tortillas crack under the chicken filling.
Do Not Overfill
Divide filling across eight tortillas rather than packing the first few. Overfilled enchiladas split, expose chicken, and make the casserole difficult to portion.
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