White Chicken Enchiladas

First of all I would like to thank you for your comments on my son’s school. It is true that elementary school here in Greece has become very demanding. I remember when I was a child, we learned how to multiply at the second grade and how divide at the third grade. My son is at first grade and has started already multiplication and by the end of the school year, he will be taught the principals of division.

I am not an expert, but in my opinion this is too much for a child. I know that all these years, humans have conquered new fields in technology and science and loads of new information have flooded our lives and minds. But still is it logical to put so much burden on the shoulders of so young children?

Anyway, having said all that and having thought too much on this subject, I was browsing my pile of recipes- which by the way is a huge pile, here we’re talking about lot of information- and I saw a recipe from Pioneer Woman for White Chicken Enchiladas. I thought it would be very interesting to make enchiladas without the red sauce and wondered how it would taste. I was inspired by and based on this recipe, but I made several alterations, since both I and my husband have a problem in digesting a hot and spicy food. After adding and subtracting ingredients I came up with these tortillas which tasted heavenly, even though I did not use either chilies or hot spices. I will be making them again and they are perfect for gatherings, as they can be made ahead of time and kept in the fridge up to the moment you want to bake them. The original recipe can be found here.

Preheat oven to 175° C  / 350° F.

For the Filling

If you are using raw chicken, you will have to boil it and keep the stock.

In my case I just shredded the chicken.

In a skillet add 3 tbsp of olive oil and put in medium high heat.

Throw the onion and the pepper and sauté for a few minutes, until they become soft.

Add the wine and sauté until it is evaporated.

Add the chicken, the paprika the taco seasoning, the salt and the ½ cup of stock and stir until most of the stock is evaporated.

Turn off the heat and set aside.

For the Sauce

In a pot put the margarine and flour in medium heat and whisk for couple of minutes.

When the roux is ready throw the stock and the seasoning and increase the heat to high.

Whisk until the sauce becomes thick.

If you see that it is still runny, just mix in a glass 1 tbsp corn flour with 1 tbsp water and throw this to the stock.

It will thicken in no time.

Butter a glass pan very well.
Take the corn tortillas and put two soup spoons of the filling top with couple of tbsp of cheddar and wrap it.
Place it in the buttered pan and do the same with the rest of the tortillas.
Pour the sauce and throw the cheddar cheese above them.
Bake for 20 minutes or until golden.