White Chicken Enchiladas
Source of Recipe
This recipe came from Rea Drummond aka Pioneer Woman. And here’s a great holiday tip: you can make these enchiladas with leftover Thanksgiving turkey. Absolutely divine.
List of Ingredients
2-1/2 cups cooked, shredded chicken
2 cups chicken broth
1 Tablespoon canola oil
12 flour tortillas
1 large onion, diced
2 (4 ounce) cans diced green chilies
1 whole jalapeno, seeded & diced
1 teaspoon paprika
1/2 cup heavy cream
2 Tablespoons butter
2 Tablespoons flour
1 cup sour cream
2-1/2 cups Monterrey Jack cheese, shredded
Salt and pepper, to taste
Picante sauce (optional)
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and sauté 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.