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Wednesday, April 7, 2010

White Chicken Enchiladas

Awhile ago I made sweet potato black bean enchiladas and some chicken enchiladas, but I wanted to try something different for book club. Some of the women in my book club are kind of picky eaters, so I opted for a fairly mild enchilada recipe (hence the lack of vegetables and whole wheat tortillas in this!). The recipe I found on Eat at Home almost seemed too mild, so I tried to spice it up a bit with Pepperjack cheese and some added spices. I only cooked 3 chicken breasts, but if I were making this much food next time, I’d make 4…the last few enchiladas were pretty skinny! Despite doubling the number of tortillas in the original recipe, I made the same amount of sauce and it turned out to be plenty! Unfortunately I didn’t get any pictures of these after they were out of the oven (I had some hungry readers on my hands!), but picture some crispy enchiladas covered in gooey melted sauce :)

*Note—this made a LOT of food—I suggest halving unless you have lots of mouths to feed. We had leftovers for days!

White Chicken Enchiladas
Adapted from Eat at Home

-20 flour tortillas
-2 cups shredded Pepperjack Cheese
-3-4 large chicken breasts, cooked & shredded
-1 cup shredded Monterrey Jack Cheese
-Cumin & Chili Pepper, to taste
-1 small onion, diced
-3 tbsp butter
-3 tbsp flour
-2 cups chicken broth
-1 cup sour cream (I used light)
-2 cans (4 oz) diced green chilis

1. Mix together the Pepperjack cheese, chopped onion, and chicken in a large bowl. Sprinkle with chili powder and cumin and mix to blend the spices.
2. Fill each tortilla with an equal amount of chicken mixture. Roll up tortilla and place seam side down in a 9 x 13 pan. Continue until you’ve used all of the chicken mixture and tortillas (I filled 2 9 x 13 pans).
3. In a skillet, melt the butter and add the flour, stirring for a minute. Add the chicken broth and continue to cook over medium heat until the mixture thickens and bubbles. Stir in the sour cream and green chilis.
4. Pour the mixture evenly over the 2 pans of enchiladas. Top with Monterrey Jack cheese.
5. Bake at 425 degrees for 25 minutes.