Years ago, before baby, we had a TV in our bedroom and one of my weekend indulgences was drinking my coffee in bed while watching The Pioneer Woman.  I have always enjoyed her recipes and last night I made my favorite yet:  White Chicken Enchiladas.

Kevin got a new phone with a snazzy camera hence this "candid" shot:

I am copying and pasting this directly from Ree's site, with my own notes at the end. 

White Chicken Enchiladas

Prep: 45 Minutes	Level: Easy
Cook: 30 Minutes	Serves: 6

Ingredients

• 2-1/2 cups Cooked, Shredded Chicken
• 2 cups Reserved Broth From Chicken
• 3 Tablespoons Canola Oil
• 12 whole Corn Tortillas
• 1 whole Large Onion, Diced
• 3 whole 4 Oz Cans Whole Green Chilies, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 1 teaspoon Paprika
• 1/2 cup Heavy Cream
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Sour Cream
• 2-1/2 cups Monterey Jack Cheese, Grated
• Salt And Pepper, to taste
• Cilantro, Chopped

Preparation

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.
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My notes:  I used whole wheat tortillas.  I did not add jalapeno or heavy cream.  I used olive oil instead of butter to make my roux.  I used pepper jack cheese.  I did not top with cilantro.  All of these are because I didn't feel like going to the store to get anything I didn't already have.

This meal was DELICIOUS and we can't wait to have it again! 

xLaura