Here in the Drummond household, these enchiladas have long been a beloved recipe. They make a tasty Tex-Mex meal, served with a hot handmade cream sauce! Usually, flour tortillas are used to make enchiladas, but for this recipe, you fry corn tortillas for a brief period of time to soften them. The corn tortillas have a delicious flavor that goes well with the cream sauce.
Ingredients:
- 3 Tbsp. 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 tsp. paprika, divided
- 2 c. reserved broth from chicken, divided
- 1/2 c. heavy cream
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 c. sour cream
- 2 1/2 c. grated monterey jack cheese, divided, plus more to top
- Salt and pepper, to taste
- Cilantro, chopped
- Picante sauce (optional)
Instructions:
Step No.01
Heat two tablespoons of canola oil in a small skillet over medium-high heat. Sauté the tortillas for little more than 20 seconds, or until they begin to soften (do not let them get crispy). To drain, place the tortillas on a big towel or pile of paper towels.
Step No.02
In a another skillet, heat the final tablespoon of canola oil over medium heat. To begin cooking, add the onion and jalapeño and sauté for one minute. Add the chicken, 1/2 teaspoon of paprika, and half of the green chilies. Mix everything together. Stir in 1/2 cup of the chicken broth. Stir in the heavy cream and let the mixture boil and heat up. Once the heat is off, put it aside.
Step No.03
Melt the butter in a different big skillet and add the flour. Mix well and cook for one minute over medium heat. Add the remaining one and a half cups of chicken broth. Mix well and cook for a further one to two minutes, or until it starts to boil. Add half of the remaining chiles and stir. After lowering the heat, mix in the sour cream. Stir in 1 1/2 cups of melted cheese. Incorporate the leftover half a teaspoon of paprika. If necessary, check the seasonings and add more salt and pepper.
Step No.04
Set oven temperature to 350°F.
Step No.05
Spoon the chicken mixture over each tortilla individually to assemble. Add lots of cheese on top, then roll up. Transfer to a 13-by-9-inch casserole dish, seam side down.
Step No.06
Cover the tortillas with the cheese mixture completely. If desired, sprinkle more cheese on top, and bake for 30 minutes. Add a fair amount of finely chopped cilantro.
Step No.07
If preferred, serve with picante sauce.
Step No.08
Pass out. As necessary, repeat.
full recipes:https://www.thepioneerwoman.com/food-cooking/recipes/a11534/white-chicken-enchiladas/