There are countless recipes available for chicken enchiladas, and many people have a “favorite” one. Well this is my favorite for White Chicken Enchiladas. I actually adapted it from a recipe by Ree Drummond, Food Network’s Pioneer Woman. It is slightly elaborate, but not difficult at all. However, the wonderful flavor of the enchiladas is well worth the effort.

As always I encourage you to have fun, be creative, and make it your own…BON APPÉTIT!  ~Chef G

INGREDIENTS: Guest Chef G’s WHITE CHICKEN ENCHILADAS

•   2-1/2 cups cooked, shredded chicken breast
• 2 cups chicken broth
• 3 tbsp cooking oil
• 12 flour tortillas
• 1 whole large onion , diced
• 3 cans (4 oz ea) diced green chilies
• 1 whole jalapeño, finely diced (seeded if preferred)
• 2 tsp smoked paprika
• 1 tbsp cumin
• 1/2 cup heavy cream
• 2 tsp butter
• 2 tbsp flour
• 1 cup sour cream
• 2-1/2 cups Monterey Jack cheese, grated
• Salt and pepper, to taste

PREPARATION: Guest Chef G’s WHITE CHICKEN ENCHILADAS

Heat 1 tbsp oil in a skillet over medium heat. Add onions and jalapenos and saute for about 1 minute, just to start the cooking process. Add chicken, half of the green chilies, cumin, and 1 tsp smoked 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, then pour in 1-1/2 cups chicken broth. Continue whisking to combine and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, and stir in sour cream. Add 1-1/2 cups grated cheese and stir to melt. Add 1 tsp smoked paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture into tortillas one by one, add plenty of cheese to each, and roll up. Place seam side down in a baking dish.

Pour cheese mixture over the assembled tortillas, and top with extra cheese. Bake at 350 degrees for 30 minutes. Done.