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October 26, 2011

White Chicken Enchiladas

Once again, sorry for the lack of posts lately. I could say I've been super busy or whatever, but I haven't. Really, I just haven't been cooking a lot lately. My incomplete recipe collection is only on my iPad right now, and I haven't finished porting it to my computer. But I made these a while ago, and I'm finally getting around to posting it. I took these photos with my new iPhone 4S, so a many of my future posts will be with photos from that. And they look quite lovely, so no complaints here.

I had this craving for enchiladas, and went searching for a recipe that used ingredients we had. This is what I came up with and it was so delicious! It made a ton, so we had this a few nights in a row. I just served it with some store-bought Spanish rice. I highly recommend this recipe, and it would be amazing, and easy with rotisserie chicken.
Here's the recipe adapted from Pioneer Woman

Prep Time: 45 min | Cooking Time: 30 min | Difficulty: Easy | Serves: 6

Ingredients:
2-½ cups CookedShredded Chicken
2 cups Chicken Broth
3 Tbsp Canola Oil
12 Whole Corn Tortillas
1 Whole Large OnionDiced
3 Whole 4 Oz Cans Whole Green Chilies,Diced
1 Whole JalapenoSeeded And Finely Diced
1 tsp Paprika
½ cup Heavy Cream
2 Tbsp Butter
2 Tbsp Flour
1 cup Sour Cream
2-½ cups Monterey Jack CheeseGrated
Salt And Pepperto taste


Directions:
1. 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.

2. 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 ½ teaspoon paprika. Stir together. Add ½ 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 ½ 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 ½ cups grated cheese and stir to melt. Add ½ 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 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

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