This is a conservative portion of sauce. Flying Star used blue corn tortillas, and if you have those available to you, go for it! 1 tablespoon butter One 15-ounce can green enchilada sauce. Repeat as needed. The Pioneer WomanPioneer Woman … You may be able to find more information about this and similar content on their web site. Sprinkle the chicken breasts with half the spice mix. You may be able to find more information about this and similar content at piano.io, 30 Satisfying Butternut Squash Recipes to Try, Sheet-Pan Gnocchi with Spicy Sausage and Peppers, Make a Special Christmas Eve Dinner This Year, This Chicken Pot Pie Is Comfort Food at Its Finest, Make Chicken and Wild Rice Soup in the Instant Pot, Try Spinach-Artichoke Tuna Noodle Casserole ASAP. WATCH. Golden. Heat the oil over medium heat, and make sure if you have little punks running around, you either do this on the backburner or keep the handle turned so that they can’t grab it. Anyway, just heat the sauce over medium-low heat until it’s nice and piping warm. You could just heat up a few cans of chopped green chiles if you wanted to. Set aside to cool, then shred. Then lay it face down in a rectangular baking dish. The green chile is the star of the show here anyway. Really lay it on thick if you want! No more than five to seven seconds per side…not enough to crisp ’em. But that’s my issue, not yours, so please just use what makes you happy. If you have some fresh ones, great. And here’s a great holiday tip: you can make these enchiladas with leftover Thanksgiving turkey. Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total. They’re cheesy, sour creamy enchiladas straight from an old church cookbook of my mama’s. Stir in the other half of the chilies. Keep going until you have about 2 to 2 1/2 cups of shredded chicken. I had a big bag of it in the fridge and I didn’t feel like looking for my grater. The Pioneer Woman’s white chicken enchiladas are creamy, delicious, and … This adds a nice spice, so if you can’t HANDLE the heat, knock it down to an eighth of a teaspoon. I added a little cayenne for some spice (I’m always doing that) and I loved the way they turned out. Scrumptious, easy stacked (not rolled) cheese enchiladas topped with a totally easy green chile sauce. Ready in 10 minutes! Then spoon on a good portion of the chicken mixture. Now we need some roasted green chilies. More Recipes from Ree | The Pioneer Woman. In a separate large skillet, melt butter and sprinkle in flour. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. This ingredient shopping module is created and maintained by a third party, and imported onto this page. I’m happy to share my method for making creamy, dreamy, delicious, nutritious, yummy, nummy white chicken enchiladas. Throw in the onions and jalapenos, if you’re using them. Melt them either in the oven or microwave (I nuked these because I was impatient), then spoon a generous amount of onions all over the top. Pull the tortilla out of the sauce, then lay it flat on a cutting board or plate.

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