I found this recipe online in my desperation to recreate that creamy dish from my childhood. This one takes several steps to finish, but I can say the end product is all worth it. I love to smother these enchiladas in salsa and sour cream…oh, and guacamole! MMM, you can really personalize these yummy enchiladas with your favorite condiments.
Thank you for that confidence boost, Ree!
2-1/2 cups Cooked, Shredded Chicken
2 cups Reserved Broth from Chicken
3 Tablespoons Wesson Canola Oil
12 whole Corn Tortillas
1 whole Large Onion, Diced
3 whole 4 Oz Cans Whole Green Chilies, Diced
1 whole Jalapeno, Seeded and Finely Diced
1 teaspoon Paprika
1/2 cup Heavy Cream
2 Tablespoons Kerrygold Butter
2 Tablespoons Gold Medal Flour
1 cup Daisy Sour Cream
2-1/2 cups Monterey Jack Cheese, Grated
Salt And Pepper, to taste
Picante Sauce (optional)
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 towel or stack of paper towels to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos 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 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 1 1/2 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.
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 cheese mixture 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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Quick Tip: You can make these enchiladas with leftover Thanksgiving turkey.