White Sauce Chicken Enchiladas

Since moving to Southern California in April 2010 my food palette has changed dramatically.  I went from enjoying "authentic" Mexican food at Moe's to realizing I had no idea what Mexican food even was! Here in San Diego everywhere you go there is a hole in the wall Mexican joint.  I have come to love it.  Since I did not grow up with authentic Mexican food I like to keep it simple and pretty much get chicken quesadillas everywhere I go.  My boyfriend, Craig, tries to get me to branch out and try other things but I always go back to the quesadilla mainly because of the moist and flavorful shredded chicken that comes inside. Craig always used to talk about his mom's famous white sauce enchiladas so I knew I needed to find a great recipe...alas I came across a recipe that combined our favorite ingredients: shredded chicken and white cheese sauce! Perfection. 

My newest blog obsession is the Pioneer Woman.  Every recipe she creates is made with such passion.  Below is my finished product- absolutely delicious and Craig loved it!! He is my toughest critic so it must have been good!

You can find this recipe here: White Chicken Enchiladas.

White Chicken Enchiladas by The Pioneer Woman

Ingredients

• 2-1/2 cups Cooked, Shredded Chicken
• 2 cups Reserved Broth From Chicken
• 3 Tablespoons 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 Butter
• 2 Tablespoons Flour
• 1 cup Sour Cream
• 2-1/2 cups Monterey Jack Cheese, Grated
• Salt And Pepper, to taste
• Picante Sauce (optional)
• Cilantro, Chopped

Preparation Instructions

I buy a whole cut up fryer—basically a whole chicken that’s been cut up by the butcher. It’s best if he does the dirty work. Rinse the chicken (Sorry, but I can’t not rinse chicken. I’m old school.) and throw it into a big pot.  Cover the chicken with water.  Bring it to a boil, then reduce the heat to low and simmer for about 30 minutes or so.  
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.
Serve with picante sauce, if desired.