Jen's Kitchen: July 2013

White Chicken Enchiladas

1 - 1 1/2 lbs of boneless skinless chicken breasts

1 small onion, diced

3 cloves of garlic, minced

1 small can of fire roasted diced green chilies

1 small can of black beans

1 small can of sliced olives

(I used beans and olives but you can leave them out)

1 tsp of paprika

Salt and pepper too taste

3 cups of monterey jack cheese shredded

(any white cheese you like will work, I've used mozzarella before and it was good!)

2 1/8 cups of chicken broth

1/8 cup of cream

(just save the water after boiling chicken)

2 tbs of butter

2 tbs of flour

1/2 cup of sour cream

(I used Bob's Red Mill Gluten Free All Purpose)

16-18 warm corn tortillas

Place chicken in a large pan and just cover with water, bring to a boil then turn down and simmer until white and very tender like above. Reserve about 2 1/8 cup of the broth.

Shred the chicken with 2 forks if you are impatient like I am or you can let it cool and shred it with your hands. Heat a small amount of oil in a pan and sautee onions and garlic just until tender. Add the chicken, 3/4 of the can of chilies, drain the olives and beans then add to the pan. Stir in the 1/8 cup of cream and an 1/8 cup of broth. Heat through. Add paprika, salt and pepper, stir.

Warm up your corn tortillas by either microwaving in small stacks for 30 seconds or you can fry them in a small amount of canola oil for 10-15 seconds each side. Lay tortillas out on a kitchen towel and lay another towel on top, this will help drain the oil if you fried them but will also keep them warmer.

Time to make the white sauce!

In a separate pan melt the butter and stir in the flour. Cook for about 1 min but don't let it get dark. Whisk in the 2 cups of broth slowly and simmer until it thickens. This is the base of the white sauce. Now stir in the sour cream, 1/2 cup of the cheese, and the left over green chilies.