White Chicken Enchiladas
Description
This Tex-Mex casserole is sure to become a family favorite. The delicious enchiladas are made in a creamy, spicy white sauce that won't disappoint.
Ingredients
3 T. canola oil, divided
12 whole corn tortillas
1 large onion, diced
1 whole jalapeño, seeded and finely diced
2 1/2 c. cooked, shredded chicken
3 - 4 oz. cans whole green chiles, diced and divided
1 t. paprika, divided
2 c. reserved broth from chicken, divided
1/2 c. heavy cream
2 T. butter
2 T. flour
1 c. sour cream
2 1/2 c. grated Monterey Jack cheese, divided, plus more for the topping
salt and pepper, to taste
chopped cilantro, optional
picante sauce, optional
Directions
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In a small skillet, heat 2 T. canola oil over medium-high heat. Fry the tortillas for no longer than 20 seconds, just to soften, not allowing them to become crisp. Place the tortillas on a large towel or stack of paper towels to drain.
Heat the remaining 1 T. canola oil in a separate skillet over medium heat. Saute the onion and jalapeño for 1 minute, just to start the cooking process. Add the chicken, half of the green chiles, and 1/2 t. paprika; stir. Add 1/2 c. chicken broth; stir. Add the heavy cream; stir; allow the mixture to get hot and bubble. Turn off the heat; set aside.
In another large skillet, melt the butter; sprinkle in the flour; whisk together; cook over medium heat for 1 minute. Pour in the remaining 1 1/2 c. chicken broth. Whisk together; cook until it begins to bubble, 1 - 2 more minutes. Stir in the remaining half of the chiles.
Reduce the heat; stir in the sour cream. Add 1 1/2 c. cheese; stir to melt. Add the remaining 1/2 t. paprika.
Add salt and pepper, as needed.
Preheat the oven to 350 degrees F.
Assembly:
Spoon the chicken mixture on top of the tortillas, one by one. Top with lots of cheese; roll up. Place seam side down in a 13x 9 inch casserole dish.
Pour the cheese mixture on top of the tortillas. Sprinkle on more cheese if desired.
Bake 30 minutes. Sprinkle generously with chopped cilantro, if using.
Serve with picante sauce, if desired.
12 enchiladas.