Wednesday, 29 May 2013

Chicken Enchiladas

This is another of the Pioneer Woman's recipes that my family really enjoys. Each tortilla is filled with chicken roasted peppers, onions and a little jalapeno and then smothered in a creamy, cheesy sauce!!


1 green pepper

1 red pepper

1 yellow pepper

2-3 jalapeno peppers

1 large onion, diced

Additional jalapeno, seeded and diced

2 Tablespoons canola oil

2 1/2 Cups shredded cooked chicken

3 Cups chicken broth

1 ½ Cups heavy cream

1 Teaspoon paprika

Salt to taste

4 Tablespoons butter

¼ Cup all-purpose flour

3 Cups grated Monterey Jack Cheese

1 Cup sour cream

16 small corn tortillas or 12 large corn tortillas


Turn oven to broil. Place peppers and jalapenos in oven until the skin is charred and blace.

Place them into a storage bag and seal. Allow to steam in bag for about 20 minutes.

Scrape off the blackened skin. Core and seed peppers. Chop and set aside.

In a large skillet over medium heat, saute onion and jalapeno pepper in canola oil until onion is soft and translucent.

Add shredded chicken.

Stir in one cup of the chicken broth.

Add one cup of the heavy cream.

Add ½ teaspoon of paprika and salt.

Add half of the chopped peppers. Cook mixture for a couple minutes, remove from heat, set aside.

In another skillet over medium-high heat, melt the butter.

Sprinkle in the flour, whisk to combine for about one minute.

Pour in remaining 2 cups chicken broth, stirring constantly.

Stir and cook until mixture is smooth. then add the remaining ½ cup heavy cream.

Add paprika and 1 ½ cups grated cheese.

Stir in sour cream and the rest of the chopped peppers.

Add salt if desired.

Warm tortillas in the microwave until they are nice and soft.

Place the chicken mixture and a little sprinkle of cheese in the centre of each tortilla.

Fold over the edges, or roll depending on the size of your tortillas. I could only find large tortillas in Edmonton.

Place seam side down in a casserole baking dish.

Pour white sauce over top of them.

Sprinkle with 1 Cup of cheese.

Bake in 350 degree oven for 25-30 minutes, or until nice and bubbly.

Serve with sour cream and salsa if desired.

Print Recipe:Chicken Enchiladas
Broil peppers, checking and turning every few minutes.

Broil in oven until the peppers are charred on all sides.
Place in storage bag and seal.

Steam for 20 minutes.

Remove charred skin and chop the peppers.

Over medium heat saute onions and jalapeno.

Add 1 cup of heavy cream and shredded cooked chicken.

Add salt, 1/2 teaspoon paprika, and 1 cup of the chicken broth.

Stir in half the peppers.

Season to taste with more salt if desired. Cook for a couple more minutes and then remove from heat, set aside.

Melt butter in a pan over medium-high heat.

Add flour and whisk together, cook for a few minutes.

Stir in chicken broth.

Stir in heavy cream.

Stir and continue cooking until sauce is nice and smooth.

Stir in cheese and paprika.

Stir in sour cream.

Add remaining peppers and season with salt if desired.

Place chicken mixture in centre of the tortilla and roll up.

Place seam side down in baking dish.

Pour white sauce over tortillas.

Top with remaining cheese.

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