I’ve tried a few chicken enchilada recipes and this is my favorite. They are creamy and delicious, and the use of corn tortilla makes me think they are a little healthier, but these are too tasty to be healthy. But they are worth the indulgence.
These are also not a quick meal, but the extra prep time is worth it. My nieces love these, so I make them when they visit. It’s a special treat.
2 cups of cooked, shredded Chicken
2 cups of chicken broth
3 tablespoons of vegetable oil
8 to 10 white corn tortillas
1 large yellow onion, diced
3- 4 oz. cans of diced green chilies
1 teaspoon paprika
1/2 cup heavy cream
2 tablespoons of butter
2 tablespoons of flour
1 cup of sour cream
2 1/2 cups of Monterey Jack Cheese, grated
salt and pepper
Here’s how to make them:
First, boil a whole chicken and reserve broth, or for a short cut, purchase a deli chicken and shred the meat. (I’ve done both and each has been a huge success.) If you choose to boil your chicken, I prefer to add vegetables like carrots, celery, onion and plenty of seasoning like salt, bay leaves, fresh thyme and pepper corns to enhance the flavor of the broth. Simply strain your broth and it’s ready to use. (I typically boil the chicken for about 45 minutes.) Here’s a Tip: If you boil a large fryer, you will have extra meat- you could save it and use it for my favorite Chicken Pot Pie later in the week.
In a large skillet, heat 2 tablespoons of vegetable oil and place the white corn tortillas two at a time and heat until just softened. You don’t want them to get crispy. After heating tortillas, place them to dry on paper towels.
Heat another tablespoon of oil in the same skillet and add the diced onion. Cook until translucent and then add 2 cans of diced green chilies and 2 cups of chicken. Sprinkle with the paprika. Stir well and then add about 1/2 cup of broth and 1/2 cup heavy cream. Stir well, then remove from heat and set aside.
Now it’s time to make the sauce! In a medium saucepan, melt 2 tablespoons of butter and add the 2 tablespoons of flour. Stir this well, then whisk in 1 1/2 cups of chicken broth. Continue to stir as it thickens. Stir in 1/2 can of remaining diced green chilies and then add 1 cup of sour cream and 1 1/2 cups of cheese. Remove from heat and add just a dash or two of paprika.
Assembly time! Layer the meat mixture in the center of the corn tortillas. Add just a bit more cheese and then roll and layer in a long casserole dish. (I’m using a 7’x11′ dish for 8 enchiladas- perfect size.)
After you’ve assembled all the tortillas, pour the cheese sauce all over and top with remaining cheese and the remaining green chilies.
Bake at 350 degrees for 30 minutes.
I love serving these with sweet corn cakes, Oklahoma Caviar, tortilla chips and black beans! Yummy.
- 2 cups of cooked Chicken, shredded
- 2 cups of chicken broth (reserved or canned)
- 3 tablespoons of vegetable oil
- 8 to 10 white corn tortillas
- 1 large yellow onion, diced
- 3- 4 oz. cans of diced green chilies
- 1 teaspoon paprika
- 1/2 cup heavy cream
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of sour cream
- 2 1/2 cups of Monterey Jack Cheese, grated
- salt and pepper
- First, boil a whole chicken and reserve broth, or for a short cut purchase a deli chicken and shred the meat.
- Then heat 2 tablespoons of vegetable oil in a large skillet and fry two or three corn tortillas at a time, just getting them soft. Place the cooked tortillas on a paper towel to dry.
- Next, heat one more tablespoon of oil in the same skillet and sauté onions until translucent. Then add two cans of green chilies and the chicken. Stir well and add 1/2 cup of broth and 1/2 cup of cream. Stir well to incorporate and heat throughout. Remove from heat and set aside.
- In a medium saucepan, melt 2 tablespoons of butter and add 2 tablespoons of flour. Mix well and then whisk in 1 1/2 cups of chicken broth, stirring until it has thickened. Then add one half can of chilies and 1 cup of sour cream. Reduce the heat and add 1 1/2 cups of the grated cheese and sprinkle with paprika. Stir well. Remove from heat and set aside.
- It's time to assemble. Layer the chicken mixture and top with cheese on the corn tortilla, roll the tortilla and place it in a casserole dish.
- After assembling each enchilada, pour the cheese sauce over the top and sprinkle with extra cheese and remaining chilies.
- Bake at 350 degrees for 30 minutes.