For the last bit of my roast chicken, the dark meat, I made some chicken enchiladas. I had onion and a can of green chiles, so I improvised a sauce. I thought I had seen a recipe like this for enchilada sauce, but I was unable to find it; it gets its flavor from the chiles and its body from flour-thickened chicken stock.
I started by sauteing half a diced onion then adding a small can of diced green chiles. I stirred in some dried oregano and a couple teaspoons of flour. Then I added chicken stock, about a cup, a little bit at a time and let it simmer to thicken (you can add more after it's thickened to reach the desired consistency). Then spread some in the bottom of a baking dish, roll shredded chicken and cheese in flour tortillas, lay the enchiladas seam-side-down in a single layer in the dish, pour the remaining sauce over the top, then sprinkle with more cheese. I baked at 350 degrees for 30 minutes, half of the time covered with foil and half uncovered.
More Mexican favorites:
[link href="https://landcruisers.info/Recipes/Jill-s-Favorite-Calibasita-Recipe" link_updater_label="external_hearst" target="_blank"]Jill's Favorite Calibasita
— Kim Walker