Monday, November 17, 2008

White Chicken Enchiladas

I've been asked for this recipe twice this week already. So I figured it was time to blog. I make these enchiladas every time I take someone dinner. (These days it's usually after they've had a baby it seems!) I always get rave reviews. Since the recipe feeds a lot, and it's one of Matt's favorite dinners, it works out nicely to make a pan for the friend and keep one for us! These freeze great too - so I've also made two pans and put one in the freezer for a future yummy dinner in a pinch.

I usually make pinto beans and Spanish rice as side dishes. And if it's a party - chips, salsa and homemade guacamole as appetizers. These enchiladas are very flavorful and creamy. I think it's the sauce that makes the dish. And they're not too spicy, so even my kids eat them!

Makes 12 Enchiladas - one 13X9 pan, or two 8X8 pans


12 large flour tortillas
Crisco and salt for frying

3 chicken breasts, cooked and diced
1 TBSP butter
1 medium yellow onion, diced
1 TBSP minced garlic
1 (14 ounce) can of crushed tomatoes
1 (7 ounce) can of diced green chiles, drained
1 (4 ounce) can of diced jalapenos, drained
1 bunch fresh cilantro, chopped
4 cups grated jack cheese - divided in two
(or you can use jalapeno jack if you want to spice it up even more)

1 pint of heavy whipping cream
2 cups Chicken broth
1/4 cup flour

Melt the Crisco in a large frying pan over medium heat until HOT!
Add the tortillas, one at a time, and fry both sides until they slightly crispy.
You don't want them to get too brown and crunchy - because you still have to be able to roll them around the filling. But you do want to crisp them up a bit, so that they don't soak up all the sauce and become mushy when baking.
Let the tortillas drain on paper towels while you make the filling.

In the same frying pan you just did the tortillas in, saute the butter, diced onion and garlic until translucent. About 5- 7 minutes.
Transfer onion mixture to a large bowl.
Add all the other filling ingredients except the cheese and mix well.
Roll the enchiladas, using the filling and 2 cups of the grated jack cheese.
(Save the remaining 2 cups of cheese to top the enchiladas)
Place in pan that has been sprayed with PAM.
Once all your of enchiladas are rolled, cover the pan with a dish cloth so they don't dry out while you make the cream sauce.

In a large sauce pan bring the heavy cream and chicken broth to just a boil.
Quickly whisk in the flour and cook until the sauce has thickened. About 5 minutes.
Pour the hot cream sauce over the enchiladas and then top with remaining Jack cheese.
(If you are freezing them, cover with foil and then plastic wrap and carefully place in the freezer.)

Bake at 350 degrees for 30 minutes, or until the sauce and cheese are bubbly.
Let stand for about 10 minutes before serving - otherwise they are super hot and gooey and hard to dish up!

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