Wednesday, February 27, 2013

White Chicken Enchiladas

Are you a corn tortilla family or a flour tortilla family?

We are both.  Or should I say I am a corn tortilla fan and everybody else in my family is a flour fan.

Growing up I don't remember having a lot of flour tortillas around.  When we had tacos, we always had corn.  I loved it and still love it to this day. The hubs on the other hand grew up in a family that only had flour tortillas around.

So most of the time we compromise.  When we make tacos I do both. When we have enchiladas I do both.  But this time I decided I was going corn all the way.  I wanted it to be true enchilada style, especially since there is a local Mexican bakery and they make the best corn tortillas.  So yummy!

The hubs loves enchiladas and I love finding recipes that has you make your own sauce and doesn't have any cream soups in them.  This recipe was fantastic (even if it did have corn tortillas--everybody still enjoyed it, silly kids!).  Fabulous flavor and easy, especially since I used the leftover chicken from my roasted rock salt chicken.  You really can't go wrong with one of this woman's recipes!

White Chicken Enchiladas

2 1/2 cups cooked, shredded chicken
2 cups chicken broth (reserved from cooking or bouillon)
3 tbsp canola oil
12 whole corn tortillas
1 large onion, diced
3 (4oz) whole green chilis, diced (optional)
1 jalapeno, seeded and diced
1 tsp paprika
1/2 cup heavy cream
2 tbsp butter
1 cup sour cream
2 1/2 cups Monterey Jack Cheese, grated
Salt and pepper, to taste
Cilantro, Chopped

1. Preheat oven to 350°F. Heat 2  of the tablespoons  of canola oil in a small skillet over medium-high heat. Fry tortillas for 10 seconds on each side and stack on paper towels to drain. Set aside.

2. Heat remaining tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute. Add chicken, half of the green chilies (if you are using), and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and cream. Stir, allowing mixture to bubble and get hot then 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 remaining chicken broth and whisk together, cooking for another minute or two. Stir in the other half of the chilies (if using) and then reduce heat to low and stir in sour cream. Add 1 1/2 cups of the grated cheese and remaining 1/2 teaspoon paprika. Stir until cheese is completely melted. Add salt and pepper as needed.

4. To assemble enchiladas, 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 sauce all over the top of the tortillas. Top with extra cheese if you’d like (because more cheese is better :) and bake for 30 minutes. Remove from oven and sprinkle generously with chopped cilantro. Serve with picante sauce, if desired. Enjoy!

Source: Pioneer Woman
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