Sunday, November 27, 2011

White Cheese Chicken Enchiladas

Qdoba, Monterrey, Salsaritas, Zapaptas, Azteca, Taco Bell, Taco Boy, you name it, I'll eat it.  Why you might ask???  Because I absolutely love Mexican food!!  To me, it's always such a tough choice having to order at a Mexican restaurant, because everything on the menu sounds and looks so incredibly appetizing.  After much self-debating though, I usually end up settling on a combination plate, where you can get up to three different, individual items.  Usually I get a taco, a beef burrito, and an of course an enchilada, all of which are equally delicious!  I've also had the opportunity to make each of these items at home numerous times, and always enjoy them.  However, the other day, when I was bored, and just perusing the Internet, I happened to find a recipe for a white cheese enchilada that looked positively tempting!  Inspired by the idea, I went out and purchased some ingredients and began cooking.  The results were better than I had hoped for.  I believe that this recipe will become a regular meal in our home!

I would also highly recommend pouring some of the extra sauce on top of tortilla chips! 

White Cheese Chicken Enchiladas
Printer-Friendly Version

Makes about 8-10
1 lb. – 1 ½ lbs. chicken
2 tsp. canola oil
1 small onion, finely chopped
3 cloves of garlic, minced
2 Tbsp. chili powder
1 tsp. cumin
1/8 tsp. cayenne pepper
dash of salt
2/3 cup water
2 cups extra-sharp white cheddar cheese, shredded
½ cup pepper jack cheese, shredded
8-10 soft tortillas, (I like to use the Low Carb, La Banderita soft taco, wheat)
3 Tbsp. butter
3 Tbsp. + ½ tsp. flour
2 cups chicken broth
1 cup sour cream
1 jalapeno, seeded and finely chopped

Preheat the oven to 425 degrees and lightly grease a 9x13” baking dish; set aside.

Add the canola oil to a large skillet, over medium heat.  Butterfly the pieces of chicken and add to the skillet.  Cook the chicken on each side, until no longer pink, and almost cooked completely through.  Remove the pan from the heat, and shred the chicken (I like to use two forks for this).  Using a piece of paper towel, wipe out the skillet and add back in the chicken and the onion.  Return the skillet to medium heat and cook for a few more minutes, making sure the chicken is completely cooked through and the onions have softened.  Add in the chili powder, cumin, cayenne pepper, dash of salt, garlic and water.  Stir around with the chicken until all the seasonings have been dissolved and the chicken is well coated.  Let simmer together for about 5 minutes, stirring as needed.  Remove the skillet from the heat and set aside.

Stack the tortillas on a plate and microwave for 35-45 seconds or until easily pliable.  One by one, place the tortillas on a flat work surface and spoon about 1/3 cup of the chicken down the middle, then sprinkle on some of the cheese.  Tightly roll the tortilla up and lay seam-side down in the prepared 9x13” baking dish.

Lightly spray the rolled up tortillas with cooking spray and place in the oven, uncovered, for about 7-9 minutes, or until they are slightly brown and appear crispy.  (Feel free to skip this step if you don’t like them crunchy.)  Remove from the oven, set aside, and reduce the heat to 400 degrees.

In a small sauce pan, over medium heat, melt the butter.  Add in the flour and stir until well combined, about 1 minute.  Pour in the chicken broth and whisk together until smooth.  Continue to periodically whisk until the sauce becomes thick and bubbly, but DO NOT boil.  Now whisk in the sour cream and the jalapenos until the sauce is smooth and thick, about 1 minute.  Immediately remove the pan from the heat and evenly pour the sauce over the top of the enchiladas.  Top with the remaining cheese and bake for 18-20 minutes, then broil for 2, this will cause the cheese to become that perfect crispy brown. (Skip the broil step, if you don’t like crispy cheese.)

Inspired by, and heavily adapted from: Joyful Mom and Pink Parsley


Jeff said...

I would like to eat these again please.

Post a Comment