White Chicken Enchiladas

I love Mexican food. When I go out, there’s a decent chance I am getting something in a tortilla. If I want fresh, I’ll go fajitas, and if I want indulgent, I go with enchiladas. These were a bit more time consuming than my go to enchilada idea (cook ground beef with taco seasoning, roll in tortilla, pour can of enchilada sauce and cheese over top, and bake) but they were well worth it. It was a great flavor change from my classic beef ones. Warning: these are RICH and indulgent. Plan on leftovers with this one! I used 1 jalapeno in my initial recipe. I would up it two the full 2 the recipe calls for though. By the time it was spread out across the entire filling and mixed with the sauce, the heat was pretty much non-existent.


White Chicken and Pepper Enchiladas

Ingredients:

  • 3 Bell Peppers (color is irrelevant- I just chose three different colors to be fun)
  • 2 whole Jalapenos
  • 1 Large Onion, Diced
  • 1 Tablespoons Canola Oil
  • 2-1/2 cups Cooked, Shredded Chicken (feel free to boil and shred your own or use rotisserie!)
  • 3 cups chicken broth (either from cooking your chicken above, or in a box if using rotisserie
  • 1 1/2 cup Heavy Cream
  • 1 teaspoon Paprika
  • Salt
  • 4 tablespoons butter
  • 1/4 cup flour
  • 1 cup Sour Cream
  • 2-1/2 cups Monterey Jack Cheese, Grated
  • Tortillas (number needed depends on the initial size you buy- this recipe is designed to fit in a 9×13 pan)
  • Picante Sauce (optional)
  • Cilantro, Chopped (optional)

Steps:

  1. Roast the peppers and jalapenos: If you have a gas range, place the peppers directly on the flame and char on all sides until thoroughly black all the way around. If you do not have a gas range, preheat the broiler to high, and broil peppers, turning to blacken on all sides. This will take anywhere from 8-15 minutes depending on your peppers and cooking method. Keep an eye on them! When black, place all peppers in a resealable storage back, seal, and let sit for 30 minutes.
  2. Meanwhile, cook and pull chicken as needed.
  3. Back to peppers: Remove from bag and wipe skin into the trash. Open the peppers, remove the stem and seeds from all, and roughly chop. Warning: they will probably still be a bit warm, so use a fork or oven mitt to help here!!!
  4. Time to make the filling: preheat a skillet over medium high heat. Add the oil, onions, and roasted jalapeno. Saute until onion is translucent. Add the chicken, 1 cup of the broth, 1 cup of the heavy cream, half of the chopped peppers, and 1/2 teaspoon of paprika. Stir and heat well. Set aside.
  5. Time to make the sauce: In a separate skillet, melt the butter over medium-high heat. Add the flour and whisk for 1 minute. Continue whisking while adding the remaining 2 cups of chicken broth. Cook until mixture is smooth and slightly thickened. Add the last 1/2 cup of heavy cream, 1/2 teaspoon of paprika, and 1 and 1/2 cups of the cheese. Stir well. Remove from the heat, add the remaining peppers and sour cream. The sauce may need to be thinned slightly by adding a splash more chicken stock.
  6. Assemble the enchiladas: preheat the oven to 350 degrees. Warm the tortillas to make pliable. Spoon in some filling, roll, and place in 9×13 seam side down. Repeat until dish is filled. Pour sauce over the top making sure to cover all enchiladas thoroughly. Cover with remaining cheese. Let bake until brown and bubbly (about 25 minutes).
  7. Serve with salsa, cilantro, or more sour cream as desired.
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