Monday, April 21, 2014

White Chicken Enchiladas

This is another one of Pioneer Woman's recipes that we love.

1 can green enchilada sauce
2-1/2 cups cooked, shredded chicken
1/2-1 cup chicken broth
2 T canola oil
1 T olive oil
12 whole corn or flour tortillas
1 medium onion, diced
1 - 4oz Cans green chilies, diced
1/2 whole jalapeno, seeded and finely diced
1/2 t paprika
2 cups Monterey Jack Cheese, Grated
Salt And Pepper, to taste

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 plate with paper towels in between. 

Heat 1 tablespoon olive oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken and the green chilies and paprika. Stir together. Add 1/2 cup chicken broth and stir. Turn off heat and set aside.

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 enchilada sauce 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.

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