philadelphia cream cheese chicken enchiladas

Whisk together and cook over medium heat for one minute. Step 3 In a separate large skillet, melt butter and sprinkle in flour.Add the cream and stir, allowing the mixture to bubble and get hot. Add 1/2 cup of the chicken broth and stir. Add the chicken, half of the green chiles, and 1/2 teaspoon of the paprika. Add the onion and jalapeño and sauté for 1 minute, just to start the cooking process. Step 2 Heat the remaining 1 tablespoon of canola oil in separate skillet over medium heat.Fry the tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place the tortillas on a large towel or stack of paper towels to drain.

Step 1 Heat 2 tablespoons of canola oil in a small skillet over medium-high heat.It also adds flavor to the tortillas! You can just nuke 'em in the microwave for a few seconds, but I like frying them best. You don't want them to get the least bit crispy, this just makes the tortillas soft and pliable and helps create a barrier so the tortillas don't soak up too much sauce and become soggy and mushy. The key here is to fry the tortillas in oil for just a few seconds before you fill them.

How do you keep the tortillas from getting mushy? Then, comes the cheese! (I told you these were creamy and dreamy.) Stir it all together, sprinkle in some paprika, and you're ready to top the enchiladas! Then you stir in some chicken broth, chiles, and sour cream. It's a classic sour cream-based enchilada sauce that starts with a quick roux made with equal parts of butter and flour. Then, there's the velvety cheese sauce that gets poured over top. In this recipe, the shredded chicken is mixed with heavy cream and the enchiladas are also stuffed with cheese to keep things really moist and gooey. It's no real secret that enchiladas are tastiest when they're creamy, dreamy, and cheesy. Serve these enchiladas with restaurant-style salsa and homemade tortilla chips and you have a real Tex-Mex feast! Shred the cheese beforehand or buy a bag of the pre-shredded variety. You can cook and shred the chicken ahead of time, or even grab a rotisserie chicken and carton of chicken broth from the grocery store to simplify the process. Made with corn tortillas instead of flour ones, they make a creamy, delicious, decadent dinner! Listen up: It may seem like there's lots of steps, but they're actually easy to make. These enchiladas are a longtime favorite casserole here in the Drummond household.

Philadelphia cream cheese chicken enchiladas