White Chicken Enchiladas
SERVES: 6
Prep + Cook Time: One hour, 15 minutes
CALORIES: 668 PER SERVING
Ingredients:
2 1/2 c. cooked, shredded chicken (I boil chicken breasts, but you could use rotisserie chicken)
2 c. reserved broth from chicken
3 tbsp canola oil
12 whole corn tortillas
1 large onion, diced
3 4-ounce cans whole green chilies, diced
1 whole jalapeno, seeded and finely diced
1 tsp paprika
1/2 c. heavy cream
2 tbsp butter
2 tbsp flour
1 c. sour cream
2 1/2 c. Monterey Jack cheese, grated
Salt and pepper, to taste
Picante sauce (optional)
Cilantro, chopped (optional)
Directions:
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. Note: You can skip this step to reduce fat/calories. The tortillas will crack when you roll them, but will be covered in sauce anyway.
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.
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.
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.
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. (I use a mild salsa verde— the light, spicy vinegar-y taste provides a nice counter-punch to the richness of the dish.)