Friday, December 4, 2009

GOTTA EAT THIS: PW's White Chicken Enchiladas

Most of you probably already religiously read The Pioneer Woman: Ree Drummand's Blog.  If you don't, you should most definitely check it out.  A little photography tutorial, a pinch of homeschooling wisdom, some personal and humorous life experience, all wrapped up in my favorite section COOKING!  It's not your healthiest of gourmet fare, but hey you only live once so might as well do it right!!!  With that said, I made yet another of this lady's recipes and LORD let me thank you for bringing all the ingredients in this recipe to this earth, our lives, and well, my table!!!

You should definitely go to her site and check out the step by step photography attached to her recipe. It's beautiful and worthy of her new cookbook: The Pioneer Woman Cooks.  But, in case you'd rather stay here and use my recipe version, with realistic first time tips, here you go!

The Yummiest, life altering, button popping, make you want to do something naughty, White Chicken Enchiladas and Super Duper Moist and Flavorful Mexican Rice! Please stop what you're cooking and make this instead!!!

Before you start please note:
1. Buy a whole chicken. Ask the butcher to cut it up for you and put the innards in a separate bag or toss for you.  You can ask them to skin it first too, if you are a little freaked out by post-boiled wiggly parts! Yeah, it gets wiggly!
2.  Plan to prep (i.e. boil, cool, shred) the chicken IN ADVANCE!!! Do this in the morning, the day before and cool, as soon as you grocery shop and freeze.  Don't make the mistake I did and assume you can add this step into the recipe. It will take you 3 HOURS!!!! It's still worth it, just save yourself some agony!
3. While you are thinking of saving yourself
 some time.....go ahead and grease those tortillas up in advance too!! They can sit, post oil, covered by paper towels for a few hours.  So do it first or do it earlier. It takes up so much space to have so many different pots and pans doing this and that.  Working with hot oil when you are multitasking three other things on a hot stove can get well, a bit dangerous!!!! 
4. If you choose to do all the above and below at once because you are in the mood for Mexican and decide yummy tequila should go with that menu, save the shooters or margaritas for AFTER you cook this meal.  There are really too many things that could go wrong with hot oil!!!
5.  Add more cheese! Stuff those bad boys to the brim!! Save some of the chicken mixture and add to the white sauce!  Make two pans! You will thank yourself for making more the next 
day or if you freeze the next week!!!  

The OFFICIAL Recipes a la The Pioneer Woman:

Prep Time: 45 MinutesCook Time: 30 MinutesDifficulty: IntermediateServings: 6
  • 2-½ cups Cooked, Shredded Chicken
  • 2 cups Reserved Broth From Chicken
  • 3 Tablespoons Canola Oil
  • 12 whole Corn Tortillas
  • 1 whole Large Onion, Diced
  • 3 whole 4 Oz Cans Whole Green Chilies, Diced
  • 1 whole Jalapeno, Seeded And Finely Diced
  • 1 teaspoon Paprika
  • ½ cups Heavy Cream
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 cup Sour Cream
  • 2-½ cups Monterey Jack Cheese, Grated
  • Salt And Pepper (to Taste)
  • Picante Sauce (optional)
  • Cilantro, Chopped
Preparation Instructions

Heat 2 tablespoons canola 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 canola oil in separate skillet over medium heat. Add onions 

and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. 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. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to 

melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of 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 if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

Serve with picante sauce, if desired.

Faint. Repeat as needed! 

Good Ol' Basic Mexican Rice

Before You Start Please Note:
If you don't have all these ingredients but have a box of Spanish or Mexican rice in your pantry, just jazz it up.  Add a cup of white rice. I cup of chicken stock ( I usually have a four pack of 1 cup broths just in case or use some of the broth from the above chicken boiling). Add a can of diced tomatoes, a cup of fresh chopped tomatoes, or a can of whole peeled tomatoes and crush with your hand.  Add a little garlic powder, chili flakes or powder, and fresh parsley or cilantro, or if you have some frozen add that!  Trader Joe's sells these great frozen cilantro and basil cubes that make for instant access to fresh herb taste!!! Otherwise a good ol' box or this good ol' rice will do! Enjoy! 
The Official Recipe A La The Pioneer Woman: Good Ol' Basic Mexican Rice
Prep Time: 10 MinutesCook Time: 15 MinutesDifficulty: EasyServings: 8
  • 2 Tablespoons Canola Oil
  • ½ whole Large Onion, Chopped
  • 3 cloves Garlic, Minced
  • 2 cups Long Grain Rice
  • 1 can Rotel (10 Ounce)
  • 1 can Whole Tomatoes (14.5 Ounce)
  • 2 cups Low Sodium Chicken Broth (more If Needed)
  • 1 teaspoon Cumin (more To Taste)
  • 1 teaspoon Kosher Salt
  • Fresh Cilantro, Chopped
Preparation Instructions

Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

I hope you enjoy these recipes as much as my family, my belly, my baggy jeans, and even my one year old did!!! Happy Holidays!!! 

Umm... what are you waiting for? Go make this!!!!

1 comment:

  1. Yes!!! i am soooo excited to make the enchiladas you have nooo idea!! thank u thank u as always :)

    - Maggie D