Wednesday, November 11, 2009

Recipe from Pioneer Woman

Good Wednesday everyone! It is absolutely beautiful here today! Greg is off for veterans day, so we are gonna get out and enjoy the day. Then we are gonna grill out for lunch and just chill. Good times! We had a great time with the Fun Bunch from church last night. We ate at a good restaurant called Bartahatchie Outback. I had the Oyster po boy and Greg got the grilled cajun catfish. It was pretty tasty! Well, I better go get ready. These boys are impatient when it comes to waiting on a woman. : ) Here is the White Chicken Enchilada recipe from the Pioneer Woman website. She is so funny, as you will see when you get to the bottom of the recipe. Hope you all enjoy! If any of you make it, let me know how it was! I think you can leave a comment at the end of my post. I'd love to hear from ya! Have a blessed and safe day!


White Chicken Enchiladas
Added by Ree Drummond on November 8, 2009 in Casseroles, Main Courses

Prep Time 45 Minutes
Cook Time 30 Minutes Servings 6 Difficulty Intermediate

•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.

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