White Chicken Enchilada's

I have been meaning to find some recipes that are healthy and actually good for me, but it is so hard to eat healthy when there are so many recipes out there that utilize my newfound love of heavy cream that I just couldn't do it this week.  Sorry.  I'll get there.  I promise, cross my heart and hope to die, stick a needle in my eye.  Really, truly I do.  I just can't do it just yet. 

This week, I had a craving for something spicy, rich and cheesy.  I had a craving for some chicken enchilada's and found the perfect recipe on Pioneer Woman, of course.  Sometimes I wonder why I even try to look elsewhere for recipes.  She is just simply wonderful and all her food is simply wonderful.  I am gushing.  I am a fan! 

These chicken enchilada's were great, yummy, creamy, spicey and cheesey.  My husband and I devoured them, and then I spent the rest of the night fighting a case of heartburn.  Make these if you dare, if you have a strong stomach (which obviously I don't) or at least if you have a bottle of Rolaids nearby. 

White Chicken Enchilada's - modified from recipe found on The Pioneer Woman website

Ingredients:
2- 3 large chicken breasts, pounded out flat
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/8 tsp pepper
2 cups chicken broth
3 Tbsp canola oil
12 tortillas, taco size
1/2 small onion (or 1 whole onion if you really enjoy onions!), chopped
3 (4 oz) cans diced Green Chilies
1 tsp paprika
1/2 tsp cumin
½ cups heavy cream
2 tbsp butter
2 tbsp Flour
1 cup sour cream
2-½ cups shredded mexican cheese blend
salt and pepper, to taste


Directions:
1.  Mix 1/2 tsp cumin, garlic powder and chili powder with 1/8 tsp pepper and rub all over the pounded chicken breats. Heat 1 tbsp oil on a skillet under medium heat and cook the chicken breasts about 6 minutes each side, or until no longer pink.
2.  Allow chicken to cool a bit then shred with a fork into little pieces.  Set aside. 
3.  In the same skillet, add 2 tbsp oil and cook onions for about 1 minute on medium heat, then add the shredded chicken, 1/2 tsp cumin and paprika and 1/2 cans of green chilies.  Add about 1/4 cup of broth, stir then add heavy cream and cook until nice and hot.  Set aside and allow to cool a bit. 
4.  Melt butter in a large skillet, add flour and whisk over medium heat for a minute.  Add 1 1/2 cup chicken broth and stir well.  Allow to cook another couple minutes then stir in the rest of the green chilies.  Reduce the heat and stir in sour cream.  Stir in 1 1/2 cups grated cheese and allow to melt.  Stir in 1/2 tsp paprika and add salt and pepper to taste. 
5.  Add chicken mixture to each totrilla, top with cheese, roll them up and place seam side down in a 9 x 13 casserole dish.  Pour the cheese sauce over the top of the tortilla's and bake them at 350F for 30 minutes.