White Chicken Enchiladas

I “stole” this recipe off of Pioneer Woman’s website. When I made it, I used less heat than her, but I have two toddlers to feed and a heat sensitive tween. I personally think the extra peppers and chilies would have made something that was really good just beyond exceptional. The next time I make it, I’m going to use all of the peppers and chilies and use pepper jack cheese, too. So, I’m going to list the ingredients as she listed them, and you can add or remove the peppers and chilies as you need to.

1 whole chicken, broken down and shredded to make 2½ cups shredded
2 cups reserved broth from chicken or use your stored chicken or Tasty Turkey Broth
3 TBS canola oil
12 whole corn tortillas
1 whole large onion, diced
3 whole 4-ounce cans whole green chilies, diced
1 whole jalapeño, seeded and finely diced
1 tsp paprika
½ cup heavy cream
2 TBS unsalted butter
2 TBS freshly ground whole wheat flour
1 cup sour cream
2-½ cups Monterey jack cheese, grated
Kosher or sea salt and fresh ground black pepper to taste
salsa (optional)
cilantro, chopped

measuring cups/spoons
frying pan
large pan to cook chicken
spoons
cheese grater
cutting board/sharp knives

Dice onion.

Chop chilies and pepper.
Shred cheese.

Break whole chicken down. Cover with water.

Boil for 30 minutes or until the chicken is done.

While it’s boiling, prepare the tortillas.

If you’re making homemade, after pressing them, roll them out a little thinner so that they will roll into enchiladas well.

Whether you’re making homemade or using store bought tortillas, heat some canola oil in the frying pan and cook a few minutes on either side. You’re not trying to crisp them up – just heat them through.

When the chicken is cooked, remove it from the water (reserving the broth) and shred it off of the bones.

Preheat oven to 350° degrees F.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process.

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.

Bake at 350° degrees F for 30 minutes.

Sprinkle generously with chopped cilantro.

Serve with salsa, if desired.

6 servings

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Very high in vitamin A
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Next time you have chicken or turkey, you can follow the instructions in the Tasty Turkey Broth recipe to make a fabulous and rich broth that will keep for a good long while, especially if you store it using my unconventional Perfect Solution for Freezing Broth.

Like I said, play around with the peppers and chilies until you have your desired heat. My kids loved it with half of the chilies and no pepper.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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