This picture does not do these justice. I absolutely LOVE the flavor of these chicken enchiladas. And I love that it uses corn tortillas. Another trusty recipe, though slightly adapted, from Pioneer Woman. At the end of making this you will have a lot of dirty dishes, but I think you'll find that this dish is a hit with your whole family! The jalapeno & green chiles are so subtle that my kids don't even notice them or pick them out!
2 1/2-ish cups Cooked, Shredded Chicken2 cups Reserved Broth From Chicken (remember to do this! that broth is awesome)
3 Tablespoons Canola Oil
appx. 12 whole Corn Tortillas
1 whole Large Onion, Diced
1-2whole 4 Oz Cans Whole Green Chilies, Diced (PW calls for 4 cans...I can't imagine, but if you REALLY love green chilies, then go for it.)
1 whole Jalapeno, Seeded And Finely Diced
1 teaspoon Paprika
1/2-3/4 cup Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2-½ cups Monterey Jack Cheese, Grated
Salt And Pepper, to taste
Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (don't let them get crispy.) Place tortillas on a large towel or stack of paper towels to drain. Yes, this adds another step but it really isn't that big of a deal.
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. (I could literally just eat this mixture for dinner. It is so good.)
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in the rest of the 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. My tortillas seem to fall apart and not look pretty, but it doesn't matter. (In fact, this whole recipe could be assembled in an enchilada casserole fashion-alternating the chicken mixture with cheese and tortillas with the sauce on top.)
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. Then sprinkle generously with chopped cilantro.
(We served pico de gallo on top. Yum.)