Enchiladas Blancas Recipes

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

Steps:

• Put chicken breasts and carrot in a pot, cover with water. Add salt and pepper and parsley. Cook chicken on medium heat until it turns white and is cooked through. (About 30-45 minutes) Remove chicken, allow to cool. Discard, carrot and water. Shred chicken by pulling the striations apart with a fork.
• Preheat oven to 350 degrees.
• Mix 8 oz of cheese blend, chili powder, olives, and chicken together. Add ABOUT 6 oz of sour cream, enough to turn the chicked mixture into a paste like consistency.
• In a frying pan, heat 1 tbsp of olive oil and garlic.
• fry tortillas one at a time in the garlic oil for a few seconds each side. Just enough to soften the tortilla for rolling. Do not dry off.
• Roll about a 1/4-1/3 cup of chicken mixture into the center of each tortilla. Fold edges around and place in a baking dish seam down. This process does not have to be perfect since when it bakes the cheese and sour cream go everywhere anyway. Continue this process until the pan is full.
• Combine the soup, chilies, 8 oz of sour cream, and remaining cheese blend (leave a sprinkle for the top of the pan in the end) in a bowl. Also add any remaining chicken mixture. Smother enchiladas with this sauce. It will look like too much, but the more sauce the better here.
• Bake for 25 minutes at 350. sprinkle the rest of the cheese on top with the sliced green onion. Bake for an additional 5 minutes.