Tuesday, June 12, 2012


I did end up making enchiladas for dinner last night.
I have tried many different recipes over the years but
this one is my new favorite.
I came across it a while back on the Pioneer Woman's website.
Usually I grab some chicken breasts from the store
and then stick them in the oven
for an hour to cook, but this time I was trying to
save a little bit of money and I got a whole chicken to boil.
I will definitely start doing this from now on!
For one thing the chicken was so much more
tender when I boiled it.
And it wasn't near as much work as I expected.

White Chicken Enchiladas

From the Pioneer Woman
Prep Time
Cook Time  

  • 2-½ 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
  • ½ cups Heavy Cream
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 cup Sour Cream
  • 2-½ cups Monterey Jack Cheese, Grated
  • Salt And Pepper, to taste
  • Picante Sauce (optional)
  • Cilantro, Chopped

Preparation Instructions

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.
Faint. Repeat as needed.


  1. Looks really good. Will definitely be trying this tomorrow!

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  3. Is there any reason I couldn't use flour tortillas instead of corn? I never have those around...

    1. I definitely think you could use flour tortillas, just don't fry them in oil.

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    3. A lot of times I'll just buy a rotisserie chicken at the store (about the same price as a raw whole chicken) and strip the meat off it. Just as easy,, but without all the work to cook it. Mmmmm.

    4. I'm gonna try it with the flour tortillas.

    5. If you fry the flour tortillas, it gives them a crisp... So good!

  4. Awesome!!!! Changed a couple things to my taste and availability. Seasoned chicken with salt,pepper,cumin, a little chili powder, and crock pot bound for about three hours. Used mix of pepper jack and Monterey instead of jalapeño ( they didn't have any) . All I had was smoked paprika and boy was I glad I used it. Be careful tho, that stuff has a strong flavor so I used a good bit less then the recipe called

  5. Can this be frozen after baking

  6. I love the beautiful background. Enchiladas are awesome.