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White Chicken Enchiladas

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White Chicken Enchiladas

Ingredients

  • 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
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