White Chicken Enchiladas

One of my favorite dishes to make in the winter is White Chicken Chili, so when I saw this recipe on the Pioneer Woman's website I knew I had to try it.  Of course I did alter it a bit by making a few small changes so be sure to check her version if you prefer more peppers and corn tortillas.  This is the perfect dish to use leftover smoked rotisserie chicken that you may have on hand.

In my eagerness to try this dish I forgot to take a picture once it came out of the oven.  That means this pre-bake picture will have to do for now.

Printable Recipe

Ingredients
2 ½ cups cooked, shredded chicken breast
2 cups chicken broth
3 tbsps. cooking oil
1 medium onion, finely diced
2 cans (4 oz ea) diced green chilies
1 tbsp. cumin
2 tsps paprika
½ cup heavy cream
2 tsps butter
2 tbsps. flour
1 cup sour cream
2 ½ cups shredded Monterey Jack or Mexican Blend cheese
Salt and pepper, to taste
10 flour tortillas

Directions
Preheat oven to 350°F. 

Chicken Mixture
Heat 1 tbsp. oil in a skillet over medium heat. Add onions and sauté for about a minute. Add chicken, 1 can of green chilies, cumin, and 1 tsp. paprika. Stir to blend. Add ½ cup chicken broth and stir. Add cream and stir, allowing mixture to come to a boil for a few minutes. Turn off heat and set aside.

Cheese Sauce
In a separate large skillet, melt butter then sprinkle in flour. Whisk together and cook over medium heat for one minute, then add 1 ½ cups chicken broth. Whisk to combine and cook for another minute or two. Add the other can of green chilies. Reduce heat, and stir in sour cream and 1 tsp. paprika. Add 1 ½ cups grated cheese and stir to melt.  Check seasoning and add salt and pepper as needed.

To assemble enchiladas,  spoon chicken mixture using a slotted spoon into tortillas one by one, add cheese to each, and roll up. Place seam side down in a 9" x 13" baking dish.

Pour cheese mixture over the assembled tortillas, and top with extra cheese. Bake for 30 minutes. Serve.