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
- 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
- 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.
- 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.
- 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.
- 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. Sprinkle generously with chopped cilantro.
- Serve with picante sauce, if desired.
Pair this with our Cabernet Franc Rosé
Recipe Credit: http://thepioneerwoman.com/cooking/white-chicken-enchiladas/