For a first batch of Chicken Enchiladas, not bad… My number one change to this Recipe is to drop the garlic! I love garlic but it doesn’t work here. I think the garlic is included to mask the taste of mediocre chicken. Let the free range taste come out and just mix the chicken and cheese together for the filling.
A whole bird is too much for this dish. Buy the smaller package with the breasts, it will be just right and half the price. (I’m thinking of breasts now and getting dizzy…)
My second suggestion is to make sure your brain is working while cooking. I had all the ingredients prepped in containers, just like the cooking shows do and I started the sauce by melting butter in a sauce pan. I then needed to add the cornstarch to make a paste.
(Update: A little research shows this to be a roux.)
Instead of adding cornstarch I just poured in the chicken broth! Oh shit! I said. I was going to start this step over when I realized that package was my only chicken broth. So, improvise city was on! I started adding cornstarch to the mix until it thickened up.
The sauce survived…
One last thought. It calls for one cup of cheese to be sprinkled on before it goes in the oven. I didn’t think that was enough so I grated a cup more. Stick with one cup and grill it towards the end, to brown the cheese.