Wednesday, November 17, 2010

Mexi-feast: White Chicken Enchiladas

And, today - the main course of the Mexi-feast.

Here were the contenders for main dish. . .
White Chicken Enchiladas
Enchiladas Verdes
Sourcream Chicken Enchiladas

In the end it was Pioneer Woman's white chicken enchiladas that won out.

White Chicken Enchiladas
Taken from Pioneer Woman

Prep time: 45 minutes
Cook time: 30 minutes
Servings: 6

2 1/2C cooked, shredded chicken
2 C chicken broth
3 Tbsp canola oil
12 whole corn tortillas
1 whole large onion, diced
3 cans (4 oz each) whole green chilies, diced
1 jalapeno, seeded and finely diced
1 tsp paprika
1/2 C heavy cream
2 Tbsp butter
2 Tbsp flour
1 C sour cream
2 1/2 C Monterey jack cheese, grated
Salt and pepper, to taste
    Heat 2 Tbsp 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 Tbsp canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute. Add chicken, half of the green chilies, and 1/2 tsp paprika. Stir together. Add 1/2 C 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 C 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 C grated cheese and stir to melt. Add 1/2 tsp 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.

    My notes:
    Delicious! I'm not a huge fan of corn tortillas, though. Next time, I will just use flour tortillas. That will save me a step and a frying pan.

    1 comment:

    1. When I've made this, I've done flour tortillas and they were still awesome.