White Chicken Enchilada recipe that you pour cream over when it's done baking?

YES YES YES!!!!!!!!!!

Seriously I made these enchiladas twice in a week. SO GOOD!

It's on pioneerwoman.com

Ingredients

2-½ 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

½ cups Heavy Cream

2 Tablespoons Butter

2 Tablespoons Flour

1 cup Sour Cream

2-½ cups Monterey Jack Cheese, Grated

Salt And Pepper, to taste

Picante Sauce (optional)

Cilantro, Chopped

Preparation Instructions

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.

here is the link:

http://thepioneerwoman.com/cooking/2009/11/white-c...

they are to die for!

Paula Deen Enchilada Recipe

5-6 chicken breasts boiled, boned and shredded

3 cans cream of chicken soup, undiluted

1 pt. sour cream

1 sm. can diced green chilies

1 sm. can chopped olives

1 sm. bottle green taco sauce

8 oz. Jack cheese, grated

8 oz. mild Cheddar cheese, grated

12 med. flour tortillas

Mix together soup, sour cream, chilies, olives and taco sauce. On a flour tortilla, put a large spoonful of the mixture, some chicken and both types of cheese. Roll each tortilla up and place the enchiladas in a greased 9x13 inch baking dish. Cover with leftover sauce and cheese. Bake in a preheated 350 degree oven for 45 minutes.

Not sure what the white sauce you had was but try these. Enjoy!

"White sauce" often consists of nothing more than sour cream, although it is often mixed with diced green chiles, fresh herbs, lime juice, or even condensed soup.

You can't go wrong with Paula Deen's recipes:

***Chicken Enchiladas with Tomatillo Cream Sauce***

Cooking with Paula Deen (see Amazon link below)

3 cups chopped cooked chicken

1 (8-ounce) package cream cheese, softened

1 (8-ounce) container sour cream

1 (8-ounce) package Monterey Jack cheese, shredded

1 onion, chopped

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. ground black pepper

24 (6-inch) corn tortillas

1 (8-ounce) package Colby and Monterey Jack cheese blend, shredded

Sliced green onions (optional)

Tomato Cream Sauce

1 (28 oz.) can of tomato, drained

1 (14 oz.) can chicken broth

1 (4 oz) can of chopped green chiles

2 tsp. ground cumin

2 tsp. chili powder

1/2 tsp. salt

1 cup heavy whipping cream

In a large skillet, combine tomatillos, chicken broth, chilies, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer for 20 minutes. Remove from heat. Pour mixture into a blender or food processor, and pulse mixture several times until smooth. Return to skillet; stir in cream and cook over low heat for two more minutes.

1. Preheat oven to 350°F. Lightly grease two 13x9-inch baking dishes.

2. In a large bowl, combine chicken and next 8 ingredients. Spoon 2 tablespoons chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas, in a single layer, seam side down, in prepared baking dishes.

3. Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkle with shredded cheese. Bake 35 to 40 minutes, or until hot and bubbly. Garnish with sliced green onions, if desired.

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Easy White Sauce

2 onions, diced

2 cloves of garlic, diced

2 cups heavy cream

salt and pepper to taste

1.Sweat the onion and garlic in a frying pan on low heat. The point is not to brown the vegetables, but just to cut some of the sharpness of flavor.

2.Place the vegetables and stock into a blender. Whiz smooth. If you have diced the vegetables finely enough, you can opt to skip this step in the interest of time and doing less dishes.

3.Transfer to a bowl and stir in cream.

Once you have a sauce, you're ready to wrap and bake your enchiladas!