re: TD Recipe Collection Version 7 (with links)

I make good red enchiladas, but I can make good white ones too. Also this recipe is flexible enough to also be made as nachos. I made both today.

goldennugget's White Enchiladas

Corn Tortillas
1.8 Pounds Chicken Thighs
1 Pound Shredded Monterrey Jack Cheese
1 Cup of Diced Onions
4 oz Diced Green Chiles
2 Cups of Chicken Broth
Oil for Frying
1 TBSP Crisco or Shortening or Oil
2 TBSP Butter
2 TBSP Flour
1 Cup of Sour Cream
1/2 Cup Heavy Cream
1 tsp Paprika
1 tsp Salt
1/2 tsp Ground Cayenne Pepper
1/4 tsp Black Pepper

1. Cook the chicken thighs. The easiest way is to just bake them at 425 degrees for 20 minutes. You want to make sure they are tender. After they are cooked, take 2 forks and shred them in a large bowl. When done shredding put it in a colander or strainer and drain.

2. While the thighs are in the oven I shred my cheese and fry my corn tortillas. For enchiladas, fry them for no more than 20 seconds, flipping over after 10 seconds. You do not want them to get crisp. For nachos, fry them for 105-120 seconds, flipping halfway. For nachos you want them to be crisp to handle the toppings. After frying place them on paper towels to drain.

3. Take a big enough saucepan/skillet and heat 1 TBSP crisco or shortening or oil. Then add all of the onions and cook for about a minute. After the minute is up add half of the green chiles and all of the shredded chicken and get it all combined. When combined add 1/2 tsp paprika and about half a cup of chicken broth and combine. When its all combined(make sure all the ingredients are well blended together) add the half cup of heavy cream and stir. Heat it to boiling, then place it on the back burner to simmer at low heat. It should look a bit orange and creamy.

4. In a separate skillet make a roux with 2 TBSP butter and 2 TBSP flour. If you don't know how to do a roux I can't help you. This is not a dark roux, melt the butter and whisk in the flour and stir for about a minute, just to get it all combined. After the minute is up add the rest of the chicken broth and stir for another minute or two. Add the rest of the green chiles, and then reduce the heat. When the heat is reduced add the sour cream.

5. After the sour cream is mixed in and heat is reduced, add another 1/2 tsp paprika, 1/2 tsp of ground cayenne, and 1.5 cups of the shredded cheese. It shouldn't take too long to melt. Combine it all together, and it will be thicker, and then add salt/pepper to taste. I add 1 tsp salt and 1/4 tsp black pepper. It should look somewhat white, a bit speckly:

6. For enchiladas, preheat the oven to 375. It's pretty self explanatory, use a slotted spoon to place some of the chicken/onion mixture on a fried tortilla, add shredded jack cheese, and roll, and place seam side down into a casserole dish or pan of some sort. Repeat this process for as many tortillas as you would like, then take a large spoon or ladle and spoon the white sour cream cheese sauce on top of the enchiladas. Put in the oven and bake at 375 for about 10 minutes or so.