White Chicken Enchiladas

It has been a goal of mine since I've been married to try to cook something new and different for dinner... sooo I thought it would be fun to post recipes on here that I think are worth sharing :)

The other night, I cooked "White Chicken Enchiladas" for dinner. A.MA.ZING! The pioneer woman is the genious behind this delicious recipe! Enjoy!

Ingredients:

2-1/2 cups Cooked, Shredded Chicken

2 cups Reserved Broth From Chicken

3 Tablespoons Canola Oil

12 white Corn Tortillas

1 whole Large Onion, Diced

3 cans (4 oz each) Diced Green Chilies

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

Cilantro, Chopped

{I just bought already made Rotisserie chicken from the grocery store and a can of chicken broth. Quick and easy!}

Preparation Instructions:

1. 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.
2. 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.
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 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.
4. 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.
5. 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.

Click here to see step by step pictures on how to make this yummy recipe!!