White Chicken Enchiladas


First of all I would like to thank you for your comments on my son’s school. It is true that elementary school here in Greece has become very demanding. I remember when I was a child, we learned how to multiply at the second grade and how divide at the third grade. My son is at first grade and has started already multiplication and by the end of the school year, he will be taught the principals of division.
I am not an expert, but in my opinion this is too much for a child. I know that all these years, humans have conquered new fields in technology and science and loads of new information have flooded our lives and minds. But still is it logical to put so much burden on the shoulders of so young children?
Anyway, having said all that and having thought too much on this subject, I was browsing my pile of recipes- which by the way is a huge pile, here we’re talking about lot of information- and I saw a recipe from Pioneer Woman for White Chicken Enchiladas. I thought it would be very interesting to make enchiladas without the red sauce and wondered how it would taste. I was inspired by and based on this recipe, but I made several alterations, since both I and my husband have a problem in digesting a hot and spicy food. After adding and subtracting ingredients I came up with these tortillas which tasted heavenly, even though I did not use either chilies or hot spices. I will be making them again and they are perfect for gatherings, as they can be made ahead of time and kept in the fridge up to the moment you want to bake them. The original recipe can be found here.

White Chicken Enchiladas

Ingredients
For the filling
3 cups shredded chicken (I used rotisserie chicken, but you can boil one and keep the stock)
140 gr. corn kernels
1 onion, chopped
1 red bell pepper, diced
½ cup chicken stock
Salt
1 tsp Taco Seasoning Mild
Pinch of Paprika
¼ cup dry white wine
200 gr. cheddar cheese shredded
3 tbsp olive oil

6 large corn tortillas

For the Sauce
3.5 cups chicken stock
1 tsp Taco Seasoning Mild
Salt
Pinch of Paprika
4 tbsp margarine
4 tbsp flour
50 gr. cheddar, shredded (or as much as you want)

Instructions

Preheat oven to 175° C.
For the filling
If you are using raw chicken, you will have to boil it and keep the stock. In my case I just shredded the chicken. In a skillet add 3 tbsp of olive oil and put in medium high heat. Throw the onion and the pepper and sauté for a few minutes, until they become soft. Add the wine and sauté until it is evaporated. Add the chicken, the paprika the taco seasoning, the salt and the ½ cup of stock and stir until most of the stock is evaporated. Turn off the heat and set aside.
For the Sauce
In a pot put the margarine and flour in medium heat and whisk for couple of minutes. When the roux is ready throw the stock and the seasoning and increase the heat to high. Whisk until the sauce becomes thick. If you see that it is still runny, just put in a glass 1 tbsp corn flour with 1 tbsp water and throw this to the stock. It will thicken in no time.
Assembling
Butter a glass pan very well. Take the corn tortillas and put two soup spoons of the filling top with couple of tbsp of cheddar and wrap it. Place it in the buttered pan and do the same with the rest of the tortillas. Throw the cheddar cheese above it and bake for 20 minutes or until golden.

5 Responses to White Chicken Enchiladas

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  1. Raina says:

    I agree with you about the young children. I think sometimes it is just as important to let them just be kids.

    I have tried the Pioneer Woman's white chicken enchiladas. They are great. I make them all the time. Your version sounds great too. I will have to give it a try.

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  3. Sook says:

    What a simple way to fix a weeknight meal! Love enchiladas!

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  5. tasteofbeirut says:

    Hi Katerina
    It is a shame that children are subjected to so much pressure and so early; I hope it wont make him allergic to school!
    Love that enchilada I make them about once a year from scratch but it is such a treat!

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  7. kiki says:

    Η διδασκαλία στο δημοτικό (και μετά) έχει γίνει απαιτητική μέχρι χαζομάρας!
    Νόστιμο δείχνει το φαγητό σου! :-)

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  9. Joanne says:

    He's just starting multiplication NOW and he will also learn division before the end of the year? Yikes. I think we learned both in second grade, but spread out over the course of the whole year. Sigh. Schools these days. They don't really teach that much IN school and expect most things to be learned at home.

    These enchiladas look delicious! I've never had white ones before but if you and pioneer woman love them, then they must be good!

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