WHITE CHICKEN ENCHIL-AH!-DAS

This is my version of Ree Drummond’s White Chicken Enchiladas. And were they ever tasty! I substituted half-and-half for heavy cream, used canned–yes, canned!–chicken breast, and when it came time to roast those pretty peppers… Well I was a bit impatient and took a somewhat different route.

White Chicken Enchil-Ah!-Das 2

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

1 tbsp olive oil

1 large onion, diced

3 tbsp diced jalapenos (I used a jar version)

3-12.5 oz cans chicken breast in water (drain but reserve liquid if you’ like to use in place of some of the chicken broth below)

3 cups chicken broth, divided (2 cups of my chicken broth came from liquid drained off canned chicken above), divided

1-1/2 cups half-and-half, divided

1 tsp paprika, divided

1/4 tsp sea salt

4 tbsp butter

1/4 cup all-purpose flour

1-1/2 cups grated Monterey Jack cheese

1 cup reduced-fat sour cream

16 small corn tortillas

1 cup grated mild cheddar cheese

Optional: salsa, cilantro, extra sour cream for serving

1) Preheat oven to 350 degrees and lightly oil a large baking pan

2) In large non-stick skillet over medium-high heat, cook all three bell peppers for 5-6 minutes; transfer to a medium bowl and set aside

3) Return skillet to heat; add olive oil, onion, and jalapenos; saute 4-5 minutes; add drained chicken, 1 cup chicken broth (reserving 2 cups), 1 cup half-and-half (reserving 1/2 cup), 1/2 tsp paprika (reserving 1/2 tsp), and salt; stir to combine; add half the diced bell peppers, stir, and cook 2-3 minutes; remove from heat and set aside

4) Heat another large skillet over medium-high heat, add butter and melt; sprinkle in flour and whisk to combine for 1 minute; pour in reserved 2 cups chicken broth, stirring continuously; cook until sauce is smooth, about 2 minutes; pour in reserved 1/2 cup half-and-half and stir; add reserved 1/2 tsp paprika and 1-1/2 cups grated Monterey Jack cheese and stir; add sour cream and remaining bell peppers and stir; cook 2-3 minutes, remove from heat, and set aside

5) Warm tortillas in microwave until soft (I did this in two batches); spread about 3 tbsp of chicken mixture down center of each tortilla, roll up, and place seam side down in baking dish; if you have chicken mixture left after filling tortillas, spoon across top of enchiladas

6) Pour sauce over enchiladas; cover pan with aluminum foil and bake 25 minutes; remove aluminum foil, sprinkle cheddar cheese over top, and bake additional 5-7 minutes until cheese melts

7) Serve to everyone’s delight, with or without the optional additions

Servings: 8

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/10/12

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