Hey y’all! 👋
Hope everyone’s doing well and good!
I had one of my long-time girlfriends from “school days” come visit the other day. She and her hubby are down vacaying in Scottsdale, so they trekked over to our place in Surprise for lunch and a visit. We had a GRAND time — and who knows, maybe I convinced them to buy a winter home down here too 😉
I made White Chicken Enchiladas for the first time ever — but that is officially a thing of the past! This Pioneer Woman recipe is now in the regular rotation because it was sooooo DELISH! 🌶️
And you know me — I love a little crunch in my bites, so I added a can of diced water chestnuts (yes, they sell them diced here in AZ!). That creamy cheese sauce poured over top? Forget about it. It’s like a rich béchamel — dreamy, silky, and ridiculously flavorful.
Served it with coleslaw on the side (because refried beans 🤢 are just not my thing — but you do you). Mexican rice would also be a hit!
#bitemecanada #funologyoffood #delicioushappenshere
Ingredients 🌮
The “stuff”…
- 2½ cups cooked, shredded chicken (I used rotisserie — EASY!)
- 2 cups chicken broth
- 3 Tbsp canola oil
- 12 corn tortillas (small)
- 1 large onion, diced
- 3 cans (4 oz each) diced green chilies
- 1 jalapeño, seeded and finely diced (I used tamed jarred ones)
- 1 can diced water chestnuts (for crunch!)
- 2 tsp minced garlic
- 1 tsp paprika (I used smoked)
- ½ cup heavy cream
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup sour cream (+ more for serving)
- 2½ cups Monterey Jack cheese, grated
- Salt and pepper, to taste
- Salsa (optional)
- Chopped cilantro
Instructions 👩🍳
What to do with the “stuff”…
- Prep tortillas: Heat 2 Tbsp canola oil in a small skillet over medium-high. Lightly fry tortillas for no longer than 20 seconds (just to soften). Drain on paper towels.
- Make filling: Heat 1 Tbsp oil in another skillet. Add onion and jalapeño; sauté 1 minute. Add chicken, half the green chilies, water chestnuts, garlic, and ½ tsp paprika. Stir in ½ cup chicken broth and the heavy cream. Let bubble and heat through. Remove from heat.
- Make sauce: In a large saucepan, melt butter and whisk in flour. Cook 1 minute. Gradually whisk in 1½ cups broth. Stir and cook until slightly thickened. Add remaining chilies, sour cream, and 1½ cups cheese. Stir until melted and smooth. Season with ½ tsp paprika, salt, and pepper.
- Assemble: Spoon a couple tablespoons of chicken mixture and a pinch of cheese into each tortilla. Roll up and place seam-side down in a 9×13″ casserole dish.
- Pour cheese sauce over top, sprinkle with extra cheese (because, duh).
- Bake at 350°F for 30 minutes until bubbly and golden.
- Sprinkle generously with chopped cilantro.
Serving Suggestions 🍽️
Serve with salsa and sour cream if you’re fancy (like me 🙃).
Then faint. Swoon. Bite them again and again. 😋
Recipe Credit: Adapted from Pioneer Woman Recipes
Bite Me Canada 
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