White Chicken Enchiladas

These enchiladas are full of flavor and not low-fat. So they are a splurge for sure and not an every day dish.  They are wonderful and super easy to make. 












Ingredients:

2 1/2 cups Cooked, Shredded Chicken (I used a rotisserie chicken)
2 1/2 cups Chicken Broth
1 Tablespoon Canola Oil
16 whole White Corn Tortillas
1 whole Large Onion, Diced
1 Roasted Red Pepper, Diced
1 whole Jalapeno, Seeded And Finely Diced (or you could use jarred jalapenos)
1 teaspoon Paprika
1/2 cup Heavy Cream
4 Tablespoons Butter
1/4 cup Flour
1 cup Sour Cream
1 1/2 cups Monterey Jack Cheese, Grated
1 cup Cheddar Cheese, Grated
Green onions, chopped (optional)
Salt And Pepper, to taste
Cilantro, Chopped

Preheat oven to 350 degrees.

Heat 1 tablespoon canola oil in a medium skillet over medium-high heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, roasted red peppers, 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 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 and green onions.

Warm tortillas in microwave just to soften.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of Cheddar 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 Cheddar cheese if you'd like, then bake at 350 degrees for 30 minutes or until top is golden brown and bubbly. Sprinkle generously with chopped cilantro.