thepioneerwoman
Christmas Enchiladas
These Christmas enchiladas combine a creamy chicken filling with red and green enchilada sauce for a festive, comforting holiday dinner everyone will love.
👥 4 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●saucepan
- ●whisk
- ●bowl
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 350°F.
2
For the enchiladas: In a small skillet, heat 2 tablespoons of the canola oil over medium-high heat. One at a time, fry the tortillas for a few seconds on each side (no longer than ⏱️ 10 seconds total), to soften them; do not allow them to become crisp. As the tortillas are done, transfer them to a large kitchen towel or paper towels to drain.
3
In a large skillet, heat the remaining 1 tablespoon canola oil over medium heat. Add the jalapeño, onion, salt, and pepper and sauté until beginning to soften, about ⏱️ 1 minute. Stir in the chicken, green chiles, and paprika. Add the chicken broth and stir. Add a ¼ cup of the sour cream and stir, allowing the mixture to bubble and warm through. Turn off the heat and set aside.
jalapeño, seeded and finely chopped1chopped green chiles2 (4-ounce) cans
4
For the red sauce: In a saucepan, combine the canola oil and flour over medium-low heat. Whisk together and allow to bubble for ⏱️ 1 minute. Stir in the enchilada sauce, chicken broth, salt, and pepper. Bring to a boil, reduce the heat, and simmer until thickened, about ⏱️ 5 minutes.
5
For the green sauce: In a medium bowl, whisk together the salsa verde, cilantro, and half the lime juice.
lime, juiced1
6
To assemble: Spoon ¼ cup of the red sauce into one half of a 2 1/2-quart baking dish, spreading it lengthwise. Spoon ¼ cup of the green sauce into the other half of the dish. Fill each tortilla with about ¼ cup of the chicken mixture and a generous pinch of monterey jack. Roll up tightly and place seam-side down in the baking dish. Carefully spoon the remaining red sauce over one side of the enchiladas, spreading it lengthwise to cover half of each enchilada. Spoon the green sauce over the other half.
7
Bake until the sauce on the sides is bubbling, 45 to ⏱️ 50 minutes. Whisk together the remaining ¼ cup sour cream and lime juice. Drizzle 2 tablespoons of the cream in a thin line down the middle of the enchiladas. Sprinkle the enchiladas with the cotija and more cilantro. Serve with the remaining sour cream mixture on the side.
lime, juiced1
Nutrition Facts
calories
789 Calories
fat Content
49 g
fiber Content
10 g
sugar Content
12 g
sodium Content
2338 mg
protein Content
34 g
trans Fat Content
0 g
cholesterol Content
115 mg
carbohydrate Content
46 g
saturated Fat Content
17 g
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