Chicken Enchilada Roll-Ups

Name: Chicken Enchilada Roll-Ups
Ingredients: 1 1/2 lbs boneless skinless chicken breasts; 1/2 cup all-purpose flour, plus; 2 tablespoons all-purpose flour, divided; 1/2 teaspoon salt; 2 tablespoons butter; 1 cup chicken broth; 1 small onion, diced; 1/4 - 1/2 cup canned jalapeno pepper, sliced; 1/2 teaspoon dried oregano leaves; 2 tablespoons cream or 2 tablespoons milk; 6 flour tortillas; 6 slices American cheese or 6 slices jalapeno pepper cheese

12 ingredients

16 steps

Ingredients

1 1/2 lbs boneless skinless chicken breasts
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
2 tablespoons butter
1 cup chicken broth
1 small onion, diced
1/4 - 1/2 cup canned jalapeno pepper, sliced
1/2 teaspoon dried oregano leaves
2 tablespoons cream or 2 tablespoons milk
6 flour tortillas
6 slices American cheese or 6 slices jalapeno pepper cheese

Directions

1

Cut each chicken breast lengthwise into 2 or 3 strips.
2

Combine 1/2 cup flour and salt in plastic food storage bag.
3

Add chicken strips and shake to coat with flour mixture.
4

Melt butter in large skillet over medium heat.
5

Remove chicken from bag and shake off excess flour.
6

Brown chicken strips in batches 2 to 3 minutes per side.
7

Place chicken into crock pot.
8

Add chicken broth to skillet and stir in any browned bits.
9

Pour broth mixture into crockpot.
10

Add onion, jalapeno peppers and oregano.
11

Cover; cook on Low 7 to 8 hours or on High for 3 to 4 hours until done.
12

Combine remaining 2 tablespoons of flour and cream in a small bowl; stir to form paste.
13

Stir into chicken mixture; cook on High until thickened.
14

Spoon chicken mixture in center of a flour tortilla.
15

Top with 1 cheese slice; repeat.
16

Fold up tortillas and serve.