It’s PW Wednesday ya’ll… and this week, White Chicken Enchiladas, was MY choice!! Well, technically it was hubs’ choice, but I was happy to oblige considering I love all things Mexican! Plus I LOVE her Simple Perfect Enchiladas so I figured this one was sure to be another winner.

Let me be real with you guys for a bit: I’m pretty sure I’ve gained a full pants size from all these PW recipes haha… I swear she’s like Paula Deen’s protege trained up in the ways of butter butter and more butter (With a heavy hand of cream mixed in for good measure!) 😉 YIKES!

These bad boys were NO exception:

Yah, Super rich. Super heavy. I’m not gonna lie, though, they were SCRUMDEEDLEYUMTIOUS!!! Not to mention they reheat AMAZINGLY. Which is a big deal for me considering I have this weird thing about reheated chicken (it has a FUNKY taste… for. real.). This, however, was lacking the funk (WINNER!).

Changes I made: I cut back on the cream (although I definitely could have cut out more!!!) and substituted whole wheat flour tortillas. Excellent decision.

Alrighty ya’ll… that’s all I got. Scroll down for the recipe! Note: this is my last PW Wednesday, however the other girls are planning to continue on, so be sure to check in with them!

Some final thoughts that I have on Ree’s new book are this:

  1. The recipes in it are phenomenally tasty
  2. However, they are totally not on the “healthy side” hah – homegirl is NOT afraid of using some cream, butter, or oil!
  3. The book is worth buying – go get it ya’ll! Everyone needs a good Comfort Food cookbook! 🙂

Don’t forget to check out the other ladies’ posts today (& in the coming weeks as they continue on!):

Gina (Running to the Kitchen)

Julie (Table for Two)

Megan (Wanna be a Country Cleaver)

Rachel (Baked by Rachel)


Print Save

White Chicken Enchiladas

Yield: 8 servings

Ingredients:

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 large onion, diced
1 jalapeno, seeded and diced
1 tablespoon canola oil
2 1/2 cups cooked chicken, shredded
3 cups low sodium chicken broth
1 1/2 cups heavy cream
1 teaspoon paprika
dash of salt
4 tablespoons butter
1/4 cup all purpose flour
2 1/2 cups grated Monterey Jack cheese
1 cup sour cream
16 small corn tortillas
cilantro, for serving
salsa, for serving
additional sour cream, for serving

Directions:

Preheat oven to 350ºF. Begin by roasting the bell peppers on a grill or directly under the broiler until skin is mostly black. Throw the peppers into a plastic bag, seal it, and set aside for 20-30 minutes. Remove peppers from bag, core & seed them (scraping off the black skin), and chop them up and set aside.

Heat canola oil over medium high heat in a large skillet and saute onion and jalapeno until translucent (2-3 minutes). Add shredded chicken and then stir in 1 cup of chicken broth and 1 cup of heavy cream. Add 1/2 teaspoon of paprika, a pinch of salt, and 1/2 of the chopped peppers. Stir until combined, allow to cook for a couple minutes, reduce heat and set aside until ready to use.

In a separate skillet over medium-high heat, melt the butter, and sprinkle in the flour. Whisk it together until combined and continue whisking while it cooks for 1 minute. Pour in remaining 2 cups chicken broth, stirring constantly to combine well and cook for 1-2 minutes until mixture is smooth. Pour in Remaining heavy cream, remaining paprika, and 1 1/2 cups grated cheese. Lastly, stir in the sour cream and the rest of the chopped peppers. Taste the sauce and add salt if needed. Also, if mixture is too thick, add additional chicken stock.

Warm tortillas in microwave until they are very soft. Place a small amount of chicken mixture and a pinch of cheese in the center of each tortilla, fold over the edges, and place seam side down in a greased baking pan. Pour the sauce over the top, sprinkle with remaining cheese, and bake for 20-25 minutes or until bubbly. Serve with a sprinkle of cilantro, sour cream, and salsa.