White Chicken Enchiladas
I am always trying to find different recipes to use with leftover rotisserie chicken. Once a month or so I pick up a rotisserie chicken from Costco. It's amazing how one little bird can make so many meals. I've made everything from chicken salad to tortilla soup. I found this recipe on my favorite blog, The Pioneer Woman Cooks. This one is very delicious but I'm warning you it's not low-cal.
Recipe adapted from The Pioneer Woman Cooks
Serves 6
2-½ - 3 cups Cooked, Shredded Chicken from a Rotisserie chicken
2 cups Chicken broth
1 Tablespoons Canola Oil
6 whole Flour Tortillas (8" soft taco size)
1 whole Large Onion, Diced
1 green onion, chopped
4, 4 Oz Cans Diced Green Chilies
1 teaspoon Paprika
½ cups Heavy Cream or Half & Half
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2-½ cups Monterey Jack Cheese, Grated
Salt And Pepper, to taste
Pico de Gallo (recipe below)
Cilantro, Chopped
1. Heat 1 tablespoon canola oil in skillet over medium heat. Add onions 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/half & half and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
2. 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.
3. 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.
4. 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.
5. Pour cheese mixture all over the top of the tortillas. Bake at 350 degrees for 30 minutes or until top starts to brown. Sprinkle generously with chopped cilantro and serve with Pico de Gallo.
Pico de Gallo
6-8 small tomatoes (I used the tomatoes on the vine), seeded and diced
1/4 red onion, diced
1 green onion, chopped
Juice from 1 lime
1/2 teaspoon of red wine vinegar
1/2 teaspoon of grapeseed oil (can use olive oil)
pinch or two of sugar
Cilantro, chopped
1. Mix together and serve with enchiladas.
Serves 6
2-½ - 3 cups Cooked, Shredded Chicken from a Rotisserie chicken
2 cups Chicken broth
1 Tablespoons Canola Oil
6 whole Flour Tortillas (8" soft taco size)
1 whole Large Onion, Diced
1 green onion, chopped
4, 4 Oz Cans Diced Green Chilies
1 teaspoon Paprika
½ cups Heavy Cream or Half & Half
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2-½ cups Monterey Jack Cheese, Grated
Salt And Pepper, to taste
Pico de Gallo (recipe below)
Cilantro, Chopped
1. Heat 1 tablespoon canola oil in skillet over medium heat. Add onions 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/half & half and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
2. 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.
3. 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.
4. 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.
5. Pour cheese mixture all over the top of the tortillas. Bake at 350 degrees for 30 minutes or until top starts to brown. Sprinkle generously with chopped cilantro and serve with Pico de Gallo.
Pico de Gallo
6-8 small tomatoes (I used the tomatoes on the vine), seeded and diced
1/4 red onion, diced
1 green onion, chopped
Juice from 1 lime
1/2 teaspoon of red wine vinegar
1/2 teaspoon of grapeseed oil (can use olive oil)
pinch or two of sugar
Cilantro, chopped
1. Mix together and serve with enchiladas.
I am making a chicken casserole for dinner tonight but will have some leftover chicken...this will be perfect to use it for later this week. Looks yummy!
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