Recipe of the Month: White Chicken Enchiladas
The whole family will love these.
Photo: Antonis Achellos, thepioneerwoman.com
YIELDS: 6 servings PREP TIME: 45 mins COOK TIME: 30 mins TOTAL TIME: 1 hr 15 mins
>>>Important: For tips, see the NOTES section below.<<<
Ingredients:
- 3 Tbsp. canola oil, divided
- 12 whole corn tortillas
- 1 large onion, diced
- 1 whole jalapeño, seeded and finely diced
- 2 1/2 cups cooked, shredded chicken
- 3 (4-oz.) cans whole green chiles, diced and divided
- 1 tsp. paprika, divided
- 2 cups reserved broth from chicken, divided
- 1/2 cup heavy cream
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 cup sour cream
- 2 1/2 cups grated Monterey jack cheese, divided, plus more to top
- Salt and pepper, to taste
- Cilantro, chopped
- Picante sauce/Salsa (optional)
Directions:
1. In a small skillet, heat 2 tablespoons of canola oil over medium-high heat. Fry the tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp). Place the tortillas on a large towel or stack of paper towels to drain.
2. Heat the remaining 1 tablespoon of canola oil in separate skillet over medium heat. Add the onion and jalapeño, and sauté for 1 minute, just to start the cooking process. Add the chicken, half of the green chiles, and 1/2 teaspoon of the paprika. Stir together. Add 1/2 cup of the chicken broth and stir. Add the heavy cream and stir, allowing the mixture to bubble and get hot. Turn off the heat and set aside.
3. In a separate large skillet, melt the butter and sprinkle in the flour. Whisk together and cook over medium heat for 1 minute. Pour in the remaining 1 1/2 cups of chicken broth. Whisk together and cook until it begins to bubble, 1 to2 minutes more. Stir in the remaining half of the chiles. Reduce the heat, then stir in the sour cream. Add 1 1/2 cups of cheese and stir to melt. Add the remaining 1/2 teaspoon of paprika. Check the seasonings and add salt and pepper as needed.
4. Preheat the oven to 350°F.
5. To assemble, spoon the chicken mixture on top of the tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a13-by-9-inch casserole dish.
6. Pour the cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake for 30 minutes. Sprinkle generously with chopped cilantro.
7. Serve with picante sauce, if desired.
8. Faint. Repeat as needed.
Notes:
Aren't enchiladas usually made with flour tortillas?
Enchiladas are often made with flour tortillas, but these use corn tortillas that you fry for a few seconds to soften. If you prefer flour tortillas, you can skip the first step.
How do you keep the tortillas from getting mushy?
The key here is to fry the tortillas in oil for just a few seconds before you fill them. You don't want them to get the least bit crispy, this just makes the tortillas soft and pliable and helps create a barrier so the tortillas don't soak up too much sauce and become soggy and mushy. It also adds flavor to the tortillas! You can just nuke 'em in the microwave for a few seconds.
What do you eat with white chicken enchiladas?
Serve these enchiladas with restaurant-style salsa, guacamole, and tortilla chips and you have a real feast! They're also scrumptious with black beans and rice or a fresh corn salad.
SOURCE: thepioneerwoman.com
