White Chicken Enchiladas

Name: White Chicken Enchiladas
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps Butter; 3 Tbsps Canola Oil; 473 milliliters Reserved Broth From Chicken; 6 servings Cilantro, Chopped; 12 whole Corn Tortillas; 2 Tbsps Flour; 12 Ozs whole Whole Green Chilies, Diced; 118 milliliters Heavy Cream; 1 whole Jalapeno, Seeded And Finely Diced; 473 milliliters Monterey Jack Cheese, Grated; 1 whole Large Onion, Diced; 1 teaspoon Paprika; 6 servings Salt And Pepper, to taste; 473 milliliters Cooked, Shredded Chicken; 237 milliliters Sour Cream

White Chicken Enchiladas might be just the Mexican recipe you are searching for. One serving contains 598 calories, 25g of protein, and 42g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. Only If you have flour, corn tortillas, jalapeno, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It works well as a rather cheap main course. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

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.)

Ingredients you will need

Canola Oil

Tortilla

Equipment you will use

Frying Pan

Place tortillas on a large towel or stack of paper towels to drain.

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Tortilla

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Paper Towels

Heat 1 tablespoon canola oil in separate skillet over medium heat.

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Canola Oil

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Frying Pan

Add onions and jalapenos and saute for 1 minute, just to start the cooking process.

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Jalapeno Pepper

Onion

Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together.

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Green Chili Pepper

Whole Chicken

Paprika

Add 1/2 cup chicken broth and stir.

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Chicken Broth

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.

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Butter

Cream

All Purpose Flour

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Frying Pan

Whisk together and cook over medium heat for one minute.

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Whisk

Pour in 1 1/2 cups chicken broth.

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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.

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Sour Cream

Chili Pepper

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Whisk

Add 1 1/2 cups grated cheese and stir to melt.

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Cheese

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.

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Salt And Pepper

Seasoning

Tortilla

Whole Chicken

Paprika

Cheese

Roll

Place seam side down in a 9 x 13 casserole dish.

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Casserole Dish

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.

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Tortilla

Cheese

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Oven

Sprinkle generously with chopped cilantro.

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Cilantro

Serve with picante sauce, if desired.Faint. Repeat as needed.

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Picante Sauce

Equipment

Ingredients

Servings:

2Tbsps

Butter 3Tbsps

Canola Oil 473milliliters

Reserved Broth From Chicken 6servings

Cilantro, Chopped 12

whole Corn Tortillas 2Tbsps

Flour 12Ozs

whole Whole Green Chilies, Diced 118milliliters

Heavy Cream 1

whole Jalapeno, Seeded And Finely Diced 473milliliters

Monterey Jack Cheese, Grated 1

whole Large Onion, Diced 1teaspoon

Paprika 6servings

Salt And Pepper, to taste 473milliliters

Cooked, Shredded Chicken 237milliliters

Sour Cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.