The Whole (Chicken) Enchilada - cooking recipe

Ingredients

For the Sauce
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons Mexican chili powder
3 cups unsalted chicken stock
1 teaspoon granulated garlic
1 teaspoon sea salt
1/4 teaspoon ground cumin
3 tablespoons ketchup
For the Enchiladas
4 cups cooked chicken, shredded
12 (6 inch) corn tortillas
1 cup shredded mozzarella cheese
1 (2 1/2 ounce) can black olives, sliced

Preparation

In a med saucepan over med-low heat melt butter and sprinkle in flour to create a roux. Stir continuously for 2 mins, add in chili powder and stir for 2 more minutes.
Slowly stir in chicken stock, ketchup, salt, cumin, and garlic.
Stir until sauce has thickened.
Set 1 cup of sauce aside, stir chicken into remaining sauce in the pan and heat until chicken is warm.
Preheat Oven to 350 degrees.
In a large non-stick skillet heat each tortilla until warm on both sides so they are flexible enough to roll without tearing.
In a 9x13 in baking dish, place tortillas one by one filling with chicken and sauce mixture. Roll and place seam side down. Repeat until the pan is full.
Pour the 1 cup of reserved sauce over the rolled enchiladas. Arrange olives over the top and sprinkle with the mozzarella cheese.
Bake at 350 for 5 mins, then turn on broiler and cook until cheese starts to bubble and is lightly browned.