White Chicken EnchiladasRobin Carney
- 2 1/2 cups Cooked, Shredded Chicken
- 2 cups Reserved Broth From Chicken
- 3 TB Canola Oil
- 12 Corn Tortillas
- 1 Large Onion, Diced
- 3 whole 4 Oz Cans Whole Green Chilies, Diced
- 1 whole Jalapeno, Seeded And Finely Diced
- 1 teaspoon Paprika
- 1/2 cups Heavy Cream
- 2 TB Butter
- 2 TB 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 TB 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 TB 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° for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired.
Source: Meghan & Ryan Hoy