I made this recipe this week after YEARS, literally YEARS of talking about it. I discovered Pioneer Woman a little over 2 years ago on the day she posted this recipe. It blew my mind and the pictures were to die for. Please do NOT look at my pictures here. They are nothing compared to hers. Thankfully the FLAVOR of these enchiladas is what is important. They are creamy and cheesy and have a tiny kick without being spicy AT ALL. They have tang and zip and are so comforting and yet different. They really were worth the wait.
Two years later and I am still obsessed with PW (I may or may not have a small blog crush on her) and this recipe did not disappoint.
White Chicken Enchiladas
adapted from PW with love
2 1/2 c cooked, shredded chicken
1 1/2 - 2 c chicken broth
1 1/2 c water
2 cups reserved broth from chicken
8 tortillas, 8 inches approx
1 onion, diced
2 4 Oz cans chopped green chilies
1 tsp paprika, divided
¼ tsp cumin
¼ tsp coriander
1/2 c cream
2 tbsp butter
2 tbsp flour
1 c sour cream
2 1/2 c Monterey Jack cheese, grated
s & p
3-4 tbsp cilantro, chopped for garnish and flavour
For the chicken, you can use what you have on hand. Skin on, bone-in or boneless skinless is fine.
I used plain old chicken breasts (boneless) and put them in a large skillet with the water and broth and simmered them with a lid on until they are cooked through maybe 20-30 minutes. Let them cool and then shred with two forks. Reserve at least 2 cups of the broth leftover, or more. In a large skillet, heat a tbsp of oil and cook onion until soft. Add shredded chicken, 1 can chillies and cook for a minute. Add the cream and 1/2 c reserved chicken stock. Add 1/2 tsp of paprika and stir until bubbly and hot. Meanwhile in a large skillet or on a pancake griddle, which is what I use, warm the tortillas. You are not trying to make them crispy, just make them flexible and soft. Maybe a minute or two on each side over a medium low-ish heat. Once they are done, spoon some of the chicken goodness into the middle and top with some shredded cheese. You want to save about 1 1/2 c of cheese for the sauce so use about a cup for all of the tortillas. Roll the tortilla up and put it seam side down in a 9x13 pan. I put 7 across the pan and 1 along the bottom long edge. Rinse out your skillet and heat the butter until melted. Stir in the flour and cook stirring until smooth and golden, a minute or two. Add the remaining chicken stock (about a cup or so) until thick. Add that other can of green chillies and stir 'em around. Stir in the cheese and let it melt and get happy. Stir in the remaining 1/2 tsp paprika and the sour cream. It is gorgeous and pinkish and smells utterly divine. Cook it for a minute or two and then pour the whole lot over the enchiladas. You could put some more cheese on the top if you want and normally I do want but I held off this time and it was good. Bake at 375 for about 25-35 minutes, until it is bubbly and golden and gorgeous. Let it sit for about 10 minutes before you attack it. Sprinkle it with LOTS of cilantro and just dig in, baby. These will make you so glad you read my blog! Seriously, they are GOOD. Make a double pan and take them to a friend. They will love you forever!
Go forth and cook my pretties!