White Chicken Enchiladas
(these are mostly pioneer woman's words with some of my note thrown in)
- 2-½ cups Cooked, Shredded Chicken (I used my roasted chicken from yesterday)
- 2 cups Reserved Broth From Chicken (or store bought)
- 3 Tablespoons Canola Oil
- 12 whole Corn Tortillas (I used flour because that's what I had. If you use flour, omit the oil)
- 1 whole Large Onion, Diced
- 3 whole 4 Oz Cans Whole Green Chilies, Diced (I used one 7 oz. can)
- 1 whole Jalapeno, Seeded And Finely Diced (I omitted. I'm sure it's better with, but I simply didn't have a jalapeno.)
- 1 teaspoon Paprika
- ½ cups Heavy Cream (I used whole milk for same reason as jalapeno)
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 cup Sour Cream
- 2-½ cups Monterey Jack Cheese, Grated
- Salt And Pepper, to taste
- Picante Sauce (optional)
- Cilantro, Chopped (I omitted because I didn't have any, but only if I did...I guess I will have to make these again. Oh darn!)
Heat 2 tablespoons canola oil in a small skillet 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.
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.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired.
Faint. Repeat as needed.