White Chicken Enchiladas (The Pioneer Woman)
These are amazing. I simply copy and pasted this from thepioneerwoman.com because I wanted to keep a copy of it on my blog for my own references. This is simply worth every long minute of your efforts…
Recipe: White Chicken Enchiladas
Prep Time: 45 Minutes | Cook Time: 30 Minutes | Difficulty: Intermediate | Servings: 6
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Ingredients
- 2-1/2 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
- 1/2 cup Heavy Cream
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 cup Sour Cream
- 2-1/2 cups Monterey Jack Cheese, Grated
- Salt And Pepper, to taste
- Picante Sauce (optional)
- Cilantro, Chopped
Preparation Instructions
Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired.
Faint. Repeat as needed.
Fiesta Pinwheels
I served these at a party once, and people kept coming back for more. They thought I bought them because they looked so nice. Yay! Credit goes to Diane Martin of allrecipes.com.
Ingredients:
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup picante sauce
- 2 tablespoons taco seasoning mix
- 1 dash garlic powder
- 1 (4.5 oz.) can chopped ripe olives, drained
- 1 (4 oz.) can chopped green chiles
- 1 cup finely shredded cheddar cheese
- 1/2 cup thinly sliced green onions (I’m pretty sure we left these out. Not fans of green onions.)
- 8 (10 inch) tortillas
- Salsa
Directions:
In a small mixing bowl, beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder until smooth. Stir in olives, chiles, cheese, and onions. Spread about 1/2 cup on each tortilla. Roll up jelly-roll style. Wrap in plastic wrap. Refrigerate for 2 hours, or overnight. Slice into 1-inch slices. Serve with salsa.
Tortilla Soup
Recipe given to me by my friend Monica D. Don’t freak out that there are 1 million ingredients…this is an absolutely delightful soup: rich, creamy, cheesy. Worth all 60 minutes of your effort, makes a TON, and entirely ZERO calories. Ok…so I might of made up the last part. Sorry, I got carried away.
Ingredients:
- 8 oz. carrots, diced
- 8 oz. celery, diced
- 8 oz. onions, diced
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons oil
- 4 (10.5 oz) cans chicken broth
- 1 can (14.5 oz.) diced tomatoes (you can use 2, if you like)
- 1 can (10 oz.) Rotel tomatoes
- 1 packet taco seasoning
- 1 (1o-count) package corn tortillas, broken into small pieces
- 12 oz. chicken meat (make your own or cheat and buy 2 pkgs of Tyson fajita chicken strips, already cooked)
- 1 cup milk
- 12 oz. Monterey Jack cheese, shredded
- Corn Tortilla chips, broken into small pieces (for topping)
Directions;
Saute carrots, onions, and celery in oil until tender. Sprinkle with garlic powder, salt, and pepper.
Add chicken broth and bring to a boil.
Add tomatoes, Rotel, taco seasoning and chicken.
Cut tortillas into small pices and add to broth mixture.
Let boil for 20 minutes, or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking.
Reduce heat and add 8 oz. cheese. Simmer for 10 additional minutes.
Add milk and simmer for 10 more minutes.
If thicker soup is desired, add more diced tortillas and let incorporate into soup.
Garnish with shredded cheese and broken tortilla chips.
