White Enchiladas

Household6 cooking clubs January theme is 

"Prepare a dish that you have never made before but always wanted to try.  

Tell us why you have taken quite some time to make this dish"

So this brings me to white chicken enchiladas. Which I have been meaning to make forever! I've even bought the Monterrey cheese a time or two and then ended up using it in something else and never made my enchiladas. This was due in large part to the fact that I hadn't found a recipe that I like. They always call for canned cream soup, and while I'm ok with making things with that stuff in the crock pot where it really cooks down and makes a gravy, I don't care for the taste in something where you can, well, taste it. But then I saw the Pioneer Womens recipe. And I put it on my menu. And then passed it up (that was in early summer) But then I got the HH6 theme and decided it was finally time. I'm really sorry I waited. 

I personally would have liked them with more heat and missed the jalapeno, my kids sadly, don't do hot. I was a little worried they wouldn't like the chilies but when my 3 year old, who eats like a bird, asked for seconds I knew this was a keeper. 

You can check out the original recipe or check below for my changes. This was a great use of the leftover turkey I had in the fridge but chicken works too. Instead of shredding a whole chicken for stuff like this I usually throw a couple boneless, skinless, chicken breasts in the crock pot the day before, shred and refrigerate until I'm ready to use.

3 c. leftover cooked shredded chicken or turkey

2 Tbsp butter

1 onion, chopped

2 can diced green chilis

1/2 c. chicken broth

1/2 c. heavy cream

1/2 tsp. paprika

16 oz Monterrey cheese, grated

12 flour tortillas

2 Tbsp butter

2 Tbsp flour

1 1/2 c. chicken broth

1 c. sour cream

1/2 tsp. paprika

1 can green chilies

Saute the the onion is the butter until tender. Add the chilies, turkey, broth, and paprika. Stir all together and let simmer. Add the cream and keep over low heat while making the sauce.

For the sauce: melt the butter and flour together. Add the broth, paprika, chilies, and sour cream, with an immersion blender process until smooth. Keep heating until thick. Add about 1/3 of the cheese and stir until melted. 

In the tortillas add some of the turkey mixture, top with the remaining shredded cheese, and place in the a 9x13 baking dish seam side down. When all the tortillas are filled top with the sauce and bake at 350 for 30 minutes.