Chef of the Month - Smoked Chicken Enchiladas
2 quarts chicken stock
1/4 cup vegetable oil
1/4 cup flour
1/4 bunch Cilantro (chopped fine)
salt and pepper to taste
In a medium saucepan, warm oil, then add flour and whisk smooth. Add chicken stock, bring to a simmer whisking until thickened. Skim impurities then add smoked chicken. Season with salt, pepper and cilantro.
1 each Chicken breast (smoke roasted, sliced on strong bias)
2 oz chicken volute
2 each corn tortilla
4 oz shredded cheddar/jack cheese
6 oz black beans
1/2 oz blue and gold tortilla thistles (blue corn and golden corn tortillas, stripped and fried)
Place black beans in bottom of warm bowl. Top with one corn tortilla, fan chicken slices from center and top with last corn tortilla, 2 ounces sauce, and cheese then melt cheese in salamander. Top with thistles.