White Chicken Enchiladas
These cheesy chicken enchiladas are a comforting and flavorful meal that will have your taste buds dancing with delight. The tender shredded chicken is enveloped in a creamy and cheesy sauce, then wrapped in soft corn tortillas that have been lightly fried to perfection. The finishing touch of melted Monterey Jack cheese and a sprinkle of fresh cilantro makes this dish irresistibly delicious. Enjoy these enchiladas with a dollop of picante sauce for an extra kick of flavor. Get ready to savor every bite of this satisfying and comforting dish!
— Constant Cookbook
Ingredients
- 2-1/2 cups Cooked, Shredded Chicken
- 2 cups Reserved Broth From Chicken
- 3 Tablespoons Canola Oil
- 12 whole Corn Tortillas
- 1 whole Large Onion, Diced
- 3 whole 4 Oz Cans Whole Green Chilies, Diced
- 1 whole Jalapeno, Seeded And Finely Diced
- 1 teaspoon Paprika
- 1/2 cup Heavy Cream
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 cup Sour Cream
- 2-1/2 cups Monterey Jack Cheese, Grated
- Salt And Pepper, to taste
- Picante Sauce (optional)
- Cilantro, Chopped
Instructions
- Heat 2 tablespoons of canola oil in a small skillet 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.
- 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 cream and stir, allowing the mixture to bubble and get hot. Turn off the 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 the remaining 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the remaining half of the chiles. Reduce heat, then stir in the sour cream. Add 1 1/2 cups cheese and stir to melt. Add the remaining 1/2 teaspoon paprika. Check the seasonings and add salt and pepper as needed.
- 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 a 9-by-13-inch casserole dish.
- Pour the cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350°F for 30 minutes. Sprinkle generously with chopped cilantro.
- Serve with picante sauce, if desired.
- Faint. Repeat as needed.
Cook Time
30M
Prep Time
PT45M
Yield
6
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