Thursday, April 7, 2011
White Chicken Enchilads
The weather here is currently amazing as in sun shining, flowers blooming, and perfect temperature. I love it, but it's making studying and all things school related look even less appealing than normal. It's also causing my allergies to go crazy. On the other hand it's making me look forward to the blue berry picking, fresh strawberries, and local lima beans that will no doubt lead to lots of good dishes this summer. In any case I'm glad it's getting warm and I hope the thermometer creeps up for you all too.
White chicken Enchiladas
adapted from The Pioneer Woman
2-½ cups Cooked, Shredded Chicken
2 cups chicken broth
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
½ cups Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2-½ cups Monterey Jack Cheese, Grated
Salt And Pepper, to taste
Heat 2 tablespoons oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften not to brown or crisp. Place the tortillas on a stack of paper towels to drain.
Heat oil in separate skillet over medium heat. Add onions and jalapenos and saute for,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.