Tuesday, March 22, 2011

White Chicken Enchiladas

These were so delicious! And surprisingly, they heat up well. The only thing I will do differently next time is add more cheese to the top before baking.

White Chicken Enchiladas
Adapted from: Pioneer Woman


  • 2-½ cups Cooked, Shredded Chicken
  • 1 tablespoon vegetable oil
  • 2 cups water with one chicken bouillon cube
  • 12 flour Tortillas
  • 1 whole Large Onion, Diced
  • 2 whole 4 Oz Cans Whole Green Chilies, Diced
  • 1/2 of a Jalapeno, Seeded And Finely Diced
  • 1 teaspoon Paprika
  • ½ cups Heavy Cream
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 cup Sour Cream
  • 2-½ cups Monterey Jack Cheese, Grated
  • 1 cup Monterey Jack/Chedder blend, shredded
  • Salt And Pepper, to taste
Heat vegetable oill in skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, one can of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other can of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated Monterrey Jack cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes.

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