I don't actually know much about enchiladas. I've never made them, I don't generally order them in restaurants, though apparently our fav place has good ones. But for some reason, I got weirdly fixated on the idea of making a pan of enchiladas.
I kept running out of this and that, and, happily, kept getting invited out to dinner, which I never turn down. But last night, having fed the kid his requested pasta, I decided to go ahead. We had 2 tortilla. We had a rotisserie chicken that was passing its prime. So, inspired by Cooking Light, I present:
Preheat your oven to 350°.
Heat your cast-iron skillet, and squirt it with cooking spray. Cook a huge sliced onion for 5 minutes or more, until tender.
The chilis are important. I had one can of pickled jalapenos, that looked like this:
they are tasty. They are HOT. This can is 11 oz; the recipe calls for 8 ounces. As you can guess, I used the whole can.
I recommend you use less than 11 oz of chilis.
Anyway, turn the heat down a little and simmer about 10 minutes.
Combine 2 cups milk and 2 tablespoons flour in a small pot with a little salt. Cook over medium-high heat about 5 minutes, stirring constantly. You're waitning for it to thicken, and it seems like it never will, but then all of a sudden it does. Take off the pan off the heat.
Lay a 8-inch tortilla on a plate. Spoon some of the chicken/onion/tomato/jalapeno stuff done the middle, add some shredded cheese (not much - a medium sprinkle.) You'll end up with 6 of these.
Roll each tortilla and line them up, flappy side down, in a baking dish. (if you only have 2 tortillas, like I did last night. you can use a pie pan.) Pour the milk mixture over tortilla lineup (you won't need it all if all you have is a pie pan.) Drop more shredded cheese over the top of everything, covering evenly. Bake at 350° for 20 minutes or more - until cheese is bubbly.
If the cheese isn't brown after 25 minutes, you can run these under the broiler for 2 minutes or so.