Copycat Pioneer Woman White Chicken Enchiladas Recipes

WHITE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Put on a baking sheet and bake until just cooked through, about 15 minutes. Let cool slightly, then shred the meat with 2 forks.
• Roast the bell peppers and chiles directly on a gas burner (or directly under the broiler) until the skin is mostly black. Throw the peppers and chiles into a plastic storage bag and seal it. Let them steam inside the bag for 30 minutes or so. Core and seed, then scrape off the black skin. Chop and set aside.
• In a large skillet over medium heat, saute the chopped onions and jalapeno in the vegetable oil until the onions are translucent, 2 to 3 minutes. Throw in the shredded chicken, then stir in 1 cup of the chicken broth and 1 cup of the heavy cream. Add 1/2 teaspoon of the paprika and some salt and pepper, then add half of the chopped roasted peppers and chiles. Stir the mixture around and let it cook for a couple of minutes, then set it aside.
• In a separate skillet over medium-high heat, melt the butter. Sprinkle in the flour and whisk it together to combine. Cook, whisking constantly, for 1 minute. Then pour in the remaining 2 cups chicken broth, stirring constantly. Cook, stirring, until the mixture is smooth, 1 to 2 minutes. Then add the remaining 1/2 cup heavy cream, the remaining 1/2 teaspoon paprika and 1 1/2 cups of the grated cheese. Finally, stir in the sour cream and the rest of the chopped roasted peppers and chiles. If the sauce needs a little thinning, splash in as much broth as you need. Give the sauce a taste and add salt if it needs it (with all the cheese, it shouldn't need much).
• Preheat the oven to 350 degrees F.
• Wrap the tortillas in paper towels and microwave until very soft and pliable, about a minute.
• Place a small amount of the chicken mixture and about a tablespoon of the grated cheese down the center of each tortilla. Fold over the edges and arrange them seam-side down in a 9-by-13-inch baking dish. Pour the sauce over the top. Sprinkle the top with the remaining 1 cup grated cheese and bake until bubbly, 20 to 25 minutes.
• Serve with a dollop of sour cream and salsa on top and a sprinkle of cilantro leaves.

COPYCAT PIONEER WOMAN WHITE CHICKEN ENCHILADAS

Steps:

• Cook your chicken. If your meat is not cooked, rinse it and then place it into a large pot. Cover with water and boil for about 30 minutes or until the internal temperature of the meat reaches 165°F. Remove and allow to cool.
• In a skillet, heat canola oil and add onions and peppers, over medium heat, sauté for 1 minute. Add cooked chicken, paprika, and half of your diced chilies (or green peppers) if desired. Stir until combined and continue cooking over medium heat. Add chicken broth and stir until combined. Add heavy cream. Stir and allow to boil once all ingredients are added to your filling. Remove from heat and set aside.
• To make sauce, in a deep skillet or pan, melt butter over medium-low heat. Sprinkle flour into the butter and whisk vigorously. Boil for 1 minute, while whisking. Add 1 ½ cup chicken broth and whisk together. Cook for 1 to 2 minutes while whisking. The mixture will begin to thicken. If desired, you can add the remaining chilies to the sauce at this point. Turn your heat as low as it will go, then add sour cream and whisk in. Add 1 ½ cups shredded cheese, and whisk until melted. Add paprika, salt, and pepper to taste. Remove sauce from heat.
• Now that all your components are made, it is time to assemble your enchiladas. Begin by preparing another skillet over medium heat with a drizzle of canola oil. Now there are two ways you can proceed from here. The first way is to place your tortilla shells into the canola oil for about 20 seconds on each side, and then fill them. The other way is to fill them first and then place them into the canola oil. This will help to make the shells crispy and to seal them. One note, if you choose to fill the shells first, you may want to place your tortilla shells into the microwave, covered with a wet paper towel for 30 seconds first. This will allow your shells to become soft and not rip as easily.
• Once your shells are full, place the rolled enchiladas into a greased 9x13 baking pan. Once all your shells have been filled, pour cheese sauce over the top. Sprinkle additional cheese on top of the cheese sauce-covered tortillas. Bake at 350°F for 30 minutes, until the top of the cheese has just started to turn golden brown. Remove from oven and sprinkle cilantro on top. If desired serve with Picante sauce. Enjoy!

WHITE CHICKEN ENCHILADAS

Steps:

• 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.