You Won’t Recognize These Enchiladas With White Sauce!
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This recipe has been a great hit over at The Pioneer Woman. Here’s what lovely readers have said about this dish:
This recipe looks really good. We’ll be tailgating at the Yale/Harvard game towards the end of the month. This is the perfect dish to bring with me.
Love, love, love this recipe!! I know what we’re having for dinner tonight! Thanks for sharing!
I LOVE sour cream chicken enchiladas. And may I just say thank you for using corn tortillas. Flour tortillas for enchiladas is an abomination! LOL
Ingredients
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
Instructions:
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, 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.
Melt butter in a separate skillet and sprinkle in flour. Whisk together, cook over medium heat for about a 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.
Spoon chicken mixture on top of a tortilla, top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish. Do the same with the rest of the tortillas.
Pour cheese mixture 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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Quick Tip: Use leftover chicken from your latest meal!
Thank you for this delicious recipe thepioneerwoman