White Chicken Enchiladas

By mgottsgame

Ingredients

• 2 1/2 cups cooked, shredded chicken
• 2 cups reserved broth from chicken
• 3 Tbsps. canola oil
• 12 whole corn tortillas
• 1 large onion, minced
• 3 4 oz. cans whole green chilies, diced
• 1 whole jalapeno pepper, seeded and finely diced
• 1 tsp. paprika
• 1/2 cups heavy cream
• 2 Tbsps. butter
• 2 Tbsps. flour
• 1 cup sour cream
• 2 1/2 cups Monterey jack cheese, grated
• Salt and pepper, to taste

Details

Servings 6
Preparation time 45mins
Cooking time 75mins

Preparation

Step 1

1. Heat 2 Tbsps. canola oil in small skilled 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.

2. Heat 1 Tbsp. canola oil to separate skillet over medium heat. Add onion and jalapeno pepper and saute for 1 minute, just to start the cooking process. Add chicken, half of green chilies, and 1/2 tsp. 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.

3. 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 remaining chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 tsp. paprika. Check seasonins and add salt and pepper, as needed.

4. To assemble enchiladas, spoon chicken mixture on top of tortillas, one by one. Top with plenty of grated cheese and roll up. Place seam side down in 9x13 casserole dish.

5. Pour cheese mixture all over top of tortillas. Top with extra cheese if you'd like, then bake at 350 degrees F for 30 minutes.