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White Chicken Enchiladas with our Cabernet Franc Rosé

Posted in Recipes

White Chicken Enchiladas with our Cabernet Franc Rosé

White Chicken Enchiladas


"This is one of my favorite recipes because it reminds me of home. The Tex-Mex flavors in these enchiladas have just the right amount of spice and don't even get me started on the gooey cheesy filling!" Zelma Roubi -Customer Service

Ingredients

  • 2-1/2 cups Cooked, Shredded Chicken
  • 2 cups Reserved Broth From Chicken
  • 3 Tablespoons Canola Oil
  • 12 whole Corn Tortillas
  • 1 whole Large Onion, Diced
  • 3 whole 4 Oz Cans Whole Green Chilies, Diced
  • 1 whole Jalapeno, Seeded And Finely Diced
  • 1 teaspoon Paprika
  • 1/2 cup Heavy Cream
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 cup Sour Cream
  • 2-1/2 cups Monterey Jack Cheese, Grated
  • Salt And Pepper, to taste
  • Picante Sauce (optional)
  • Cilantro, Chopped

Directions

  1. Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
  2. Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapeños and sauté for 1 minute, just to start the cooking process. Add chicken, half of the green chillies, 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.
  3. 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 half of the chillies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
  4. 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.
  5. 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. Sprinkle generously with chopped cilantro.
  6. Serve with picante sauce, if desired.

Pair this with our Cabernet Franc Rosé

Recipe Credit: http://thepioneerwoman.com/cooking/white-chicken-enchiladas/

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