I have said this before, and I’ll say it again. I love enchiladas. I have had the traditional red enchiladas, the verde enchiladas, but I’ve never had a white enchilada! I imagine it is the difference between a normal pizza and a white pizza. MMMmmmm, creamy goodness.
These creamy white chicken enchiladas will be the perfect way to spice up your enchilada meal and your chicken night.
As a society, we eat A LOT of chicken. That means we can tire of it easily. Luckily for us, all it takes is a quick Internet search to find a recipe that spices it up! Makes it unique! Makes chicken appetizing again. These creamy white chicken enchiladas bring those thoughts to mind.
Thanks to Ree at Pioneer Woman for this recipe!
- 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 jalapenos and saute for 1 minute, just to start the cooking process.
- Add chicken, half 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 half of the chilies. 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.