Chicken Enchiladas with Bethann Vaubel

Bethann Vaubel with her Chicken Enchiladas

Bethann Vaubel with her Chicken Enchiladas

About Bethann: Bethann is one of the most delightful people you'll ever meet. For everyone who fears math, it's hard to believe that she spent her career as a Math Teacher. At least for those us who recall Math Teachers to be mean-people-who-always-want-just-the-correct-answer. Absolutely no room for fudging your way through math. It's right or it's wrong.

But, it turns out that Bethann is one of us after all. This recipe serves four. And here she is, with her family of five. PLUS, she says that her son's girlfriend was staying with them as well. Six people eating a recipe that serves four. Get your calculator out Bethann. You've got some work to do!

Originally from Milwaukee, Bethann spent her career and raised her family in Green Lake. She admits to a weakness for anything chocolate, and a feeling that there is never enough time in a day. Her advice: Never Stop Learning. During the safer-at-home order, Bethann and her family have been taking turns making dinner. Today's recipe is one of her favorite crowd pleasing delights......which could be a crowd of four. Or a crowd of six. 

People frequently confuse Bethann with Julia Roberts. But telling the difference is easy: Bethann is the pretty one. (And smarter.)

Five Vaubels: Bethann, Tom, Abigail, Eric and Michael

Five Vaubels: Bethann, Tom, Abigail, Eric and Michael

CHICKEN ENCHILADAS
From the kitchen of Bethann Vaubel

You will need:

  • 8 6-Inch Tortillas

  • 1/2 Cup Chopped Onion

  • 4 Cloves Garlic, minced

  • 1 Tsp. Ground Coriander

  • 1/4 Tsp. Pepper

  • 2 Tbsp. Margarine or Butter

  • 3 Tbsp. Flour

  • 1 8-Ounce Dairy Sour Cream

  • 2 Cups Chicken Broth

  • 1 Cup Shredded Monterey Jack Cheese (4 Oz), or whatever cheese you have available.

  • 2 Cups Chopped, Cooked Chicken

  • Sliced Black Olives - optional

  • Chopped Tomatoes - optional

  • Sliced Green Onions - optional

Making the Dish:

  1. Preheat oven to 350 degrees.

  2. In a saucepan, cook onion, garlic, coriander and pepper in butter until the onion is tender.

  3. Stir flour into sour cream and add to onion mixture. Also, stir in broth at the same time.

  4. Cook and stir until thick and bubbly. Remove from heat and stir in 1/2 cup of cheese.

  5. Stir about 1/2 cup of the sauce into the 2 cups of chopped chicken. This is the filling for the tortillas.

  6. Place about 1/4 cup of filling atop each tortilla and roll up. Arrange seam down in a 12 x 8 baking dish.

  7. Top with remaining sauce. Bake at 350 degrees, covered with tinfoil for 35 minutes to heat through.

  8. Sprinkle with remaining cheese. Bethann likes to put on extra. (She's a Wisconsinite).

  9. Bake uncovered about 5 minutes to melt cheese.

  10. Remove from oven and sprinkle with olives, tomatoes and green onions.

  11. Let stand for 10 minutes. Serves 4.

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