pot luck love

for a cinco de mayo pot luck lunch, i wanted to get cook something new and cheesy. i succeeded.

i cooked pioneer woman’s white chicken enchiladas for my office, and it went down well! rather spicily, might i add. i’ll admit, this would’ve been better straight out of the oven, rather than the next day at work!

while there’s a lot of prep, it’s a fairly straightforward recipe with room to add some extra ingredients.

i doubled the recipe to feed the masses, but this is the regular serving size!

white chicken enchiladas


white chicken enchiladas

serves 6


  • 2.5 c. cooked, shredded chicken
  • 2 c. chicken broth
  • 3 Tbsp. canola oil
  • 12 (small) tortillas
  • 1 large white onion, diced
  • 3 four-ounce cans whole green chillies, diced
  • 1 tsp. paprika
  • 1/2 c. heavy cream
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 c. sour cream
  • 2.5 c. monterey jack cheese, grated
  • salt & pepper
  • cilantro


heat 2 tablespoons (or 1/2 inch) 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 oil in separate skillet over medium heat. add onions and jalapenos and saute for 1 minute. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. stir.

add 1/2 cup chicken broth and stir. add cream and stir, allowing mixture to bubble. 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. add in 1.5 cups chicken broth. whisk together and cook for another minute or two. make sure it doesn’t clump.

stir in the other half of the chilies. reduce heat and stir in sour cream. add 1.5 cups grated cheese and stir to melt. add 1/2 teaspoon paprika. add salt and pepper as needed.

to assemble, spoon chicken mixture on top of tortillas, one by one. top with 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 and bake at 350 degrees for 30 minutes until the edges are bubbly, golden, and a bit crispy.

sprinkle generously with chopped cilantro & serve with salsa!

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