2 cups cooked, shredded Turkey or Chicken (great for Thanksgiving leftovers!!)
2 cups Chicken Broth
8 whole corn flour tortillas (cafe style tortillas)
1 medium-large onion, diced
1 can (4 oz) diced green chiles
1 jar (4 oz) pimientos, diced, drained
1 tsp paprika
1/2 cup heavy cream
2 tbsp butter
2 tbsp flour
1(8oz) container sour cream
2 cups Colby Pepperjack mix cheese (or you can use cheddar, monterey jack, colby, whatever you like)
Salt and Pepper to taste (mine didn't need this...)
Parsley
Heat one tablespoon of oil in a large skillet over medium heat. Throw in your onions and saute for a minute or so. Add the chicken, half the chilies, half the pimientos, and 1/2 tsp paprika. Stir together. Add 1/2 cup of chicken broth and stir. Add cream and stir, allowing mixture to get hot and bubbly. Turn off heat and sit aside.
In another large skillet, melt the butter. Sprinkle in the flour, and whisk together, cooking over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for 2 minutes. Stir in the other half of the chiles and pimientos. Reduce heat, stir in sour cream. Add 1/2 cup grated cheese and stir to melt. Add 1/2 tsp paprika. Check the flavor and add salt and pepper if needed.
Spoon your chicken mixture in each of the tortillas, top with cheese, and roll up. Place seam side down in a 9x13 baking dish.
Pour the cheese mixture over the tortillas, and top with whatever cheese you have left (or any other cheese you want to add).
Bake at 350 degrees for 30 minutes.
Once you take them out of the oven, sprinkle some parsley flakes over the top.
Serve with picante sauce, if you like.
My review: These were delicious! I love enchiladas, but don't like a lot of the red sauce. This got rid of that, because the white sauce was awesome. They were gooey, cheesy, and had a bit of a kick to them. Great way to use up some leftover turkey!
