White Chicken Enchiladas
(Adapted from The Pioneer Woman)
Prep Time: 45 minutes
Cook Time: 30 minutes
Yields: 6 servings
- 2-½ cups cooked, shredded Chicken
- 2 cups chicken broth
- 1 T canola oil
- 10 flour tortillas
- 3- 4 oz cans green chilies, diced
- 1 t paprika
- 1/2 cup heavy cream
- 2 T butter
- 2 T flour
- 1 cup sour cream
- 2-½ cups monterey jack cheese, grated
- salt and pepper, to taste
Heat 1 tablespoon canola oil in skillet over medium heat. 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 sour cream sauce all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes.