White Chicken Enchiladas
The original recipe came from my favorite food blog, The Pioneer Woman. Because I didn't have all the exact ingredients the recipe called for I can testify that substituting some items works out just fine. I was actually surprised how well this went over in my house of extremely picky eaters.
My substitutions included fajita seasoned chicken breasts, shredded and a mixture of mozzarella and Colby Jack cheeses. I always use chicken base to make my broth (you can find the tubs of chicken base at Sam's and probably Costco). I should have taken photos in progress but I am no Pioneer Woman - just not that good. But you can find that here!
Ingredients
- 2-1/2 cups Cooked, Shredded Fajita Seasoned Chicken
- 2 cups broth
- 3 Tablespoons Canola Oil
- 12 whole Corn Tortillas
- 1 whole Large Onion, Diced
- 3 whole 4 Oz Cans diced Green Chilies
- 1 whole Jalapeno, Seeded And Finely Diced ( I love having a jar of already diced Jalapenos in my frig!)
- 1 teaspoon Paprika
- 1/2 cup Heavy Cream
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 cup Sour Cream
- 2-1/2 cups cheese, Mozzarella and Colby Jack combined makes a pretty good substitution
- Salt And Pepper, to taste
- Picante Sauce (optional)
- Cilantro, Chopped (Don't forget this like I did!)
Preparation 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 and saute for 1 minute. 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 salsa of your choice (Pico de Gallo would be fabulous!)
Heat 1 tablespoon 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 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 salsa of your choice (Pico de Gallo would be fabulous!)
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