Description
Adapted from The Pioneer Woman's White Chicken Enchiladas
Ingredients
Units
Scale
- 3 tablespoons canola oil, divided
- 12 corn tortillas
- 2 1/2 - 3 cups cooked, shredded chicken breasts
- 2 cups chicken broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 6 chipotles (from 1 can chipotles in adobo), very finely chopped, divided
- 1/2 cup heavy cream
- 1 oz dry ranch seasoning packet, divided
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup sour cream
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- Cilantro, Chopped, to top
- Green onion, chopped, to top
Instructions
- In a small skillet over medium-high heat, heat 2 tablespoons of the canola oil. Add in one tortilla at a time and fry for 10-20 seconds to soften. Make sure to take the tortillas out before they crisp, you just want them to be pliable. Set on a paper towel lined plate or baking sheet to absorb excess oil.
- Heat the remaining tablespoon of canola oil in separate skillet over medium heat. Add the onion and saute for 2 minutes, then mix in the garlic and cook until fragrant, about 30 seconds. Add the chicken, one of the chipotles, 1/2 cup of the chicken broth, and the heavy cream. Stir until the mixture begins to bubble, then mix 2 tablespoons of the dry ranch seasoning until well-combined. Remove from heat and set aside.
- Preheat the oven to 350 degrees F.
- In a separate large skillet over medium heat, melt the butter. Sprinkle in the flour, whisking constantly until golden. Whisk in the remaining chicken broth, and then stir in the remaining chipotles.
- Reduce heat to low, then stir in sour cream and the remaining ranch seasoning. Add half of the cheese and stir until melted.
- To assemble, spoon the chicken mixture in a line down the center of the tortillas, one at a time. Top with cheese, and then roll the tortilla tightly around the filling. Place seam side down in a 9 x 13" casserole dish and repeat until the dish is full.
- Pour the creamy chipotle sauce over the top of the enchiladas. Bake for 30 minutes, or until beginning to bubble and lightly brown on top. Sprinkle with cilantro and green onion and serve warm.
- Prep Time: 30 mins
- Cook Time: 45 mins