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White Chicken Enchiladas

RobinRobin Carney
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Ingredients

  • 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
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directions

  • 1

    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.

  • 2

    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.

  • 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 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.

  • 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° for 30 minutes. Sprinkle generously with chopped cilantro.

  • 6

    Serve with picante sauce, if desired.


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