Chicken Cordon Bleu Enchiladas
Yield: 4-6 servings
Total Time: 5hrs 50m
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Ingredients
For the chicken
- ~680g Chicken Breast Boneless Skinless
- 75mL Chardonnay
- kosher salt, to taste
- ground pepper, to taste
For the enchiladas
- 3 tbsp unsalted butter
- 24g all-purpose flour
- 11g garlic, finely chopped
- 500mL water
- 1 tbsp Better Than Bouillon Roasted Chicken Base
- 1 tbsp ponzu sauce
- 2 tbsp Dijon mustard
- 20g parmesan, grated
- 275mL heavy cream
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp table salt
- ½ tsp ground pepper
- 6 flour tortillas
- 6 deli slices black forest ham
- 6 slices Swiss cheese
- panko, to taste
- Swiss cheese, shredded, to taste
Instructions
Disclaimer: I am now using a high precision scale (accurate up to 0.1g). In some pics you may notice I am rounding the weight. My husband, the chemist, says this is OK 😂 take it up with him!
Prepare the chicken
Step 1: Season the chicken breasts with kosher salt and pepper, to taste. Let rest at room temperature for 1 hr.
Step 2: When the chicken is done resting, pat dry and add to the slow cooker along with the wine.
Step 3: Cover and cook on low for 3 hrs.
When the chicken is done, shred and set aside (or let sit at room temperature for 1 hr then refrigerate if you are using it later in the day).
Step 4: Reserve 125mL of slow cooker liquid for the sauce.
Prepare the enchiladas
Step 1: Gather all of the remaining ingredients.
Step 2: In a small cup combine onion powder, smoked paprika, salt, and pepper. Stir to combine and set aside.
Step 3: Peel, finely chop, and weigh the garlic. Set aside.
Step 4: Weigh the flour. Set aside.
Step 5: Weigh the Parmesan cheese. Set aside.
Step 6: In a medium bowl add water, ponzu, Dijon mustard, and Better Than Bouillon Roasted Chicken Base. Whisk to combine and set aside.
Step 7: Measure the heavy cream and set aside.
Step 8: Heat butter in a large skillet over medium heat for 4 mins.
Step 9: Add the garlic.
Step 10: Cook until fragrant and starting to brown, about 1-2 mins.
Step 11: Add the flour and cook, stirring frequently, until darkened. About 3 mins.
Step 12: Add the water mixture.
Step 13: Bring to a simmer.
Step 14: Cook, stirring occasionally, until thickened and reduced by half. About 10-12 mins. Take off heat.
Step 15: Add the heavy cream.
Step 16: Add the reserved slow cooking liquid.
Step 17: Add the parmesan cheese.
Step 18: Add the spices.
Step 19: Whisk to combine.
Step 20: Add a small portion of the sauce to a greased 8” x 8” pan. Swirl to coat the bottom and set aside.
Preheat oven to 400°F.
Step 21: Lay out a tortilla on a clean working surface.
Step 22: Layer a slice of ham on top of the tortilla.
Step 23: Split the Swiss cheese in half and lay down the center of the ham.
Step 24: Top with shredded chicken.
Step 25: Top with a few spoonfuls of the sauce. Then roll up and place in the 8” x 8” pan.
Step 26: Repeat for the remaining enchiladas.
Step 27: Carefully pour the sauce over the enchiladas and use a spatula to get the sauce between each one.
Step 28: Top with shredded Swiss cheese, to taste.
Step 29: Top with panko, to taste.
Place in the oven along with a large sheet pan lined with tinfoil underneath to catch any drippings. Bake for 35 mins.
Step 30: Let rest for 15 mins.