White Chicken Enchiladas and Nutella Brownies

No, the two don't necessarily compliment each other, but Nutella brownies...come on? That's just evil. Satan does have a food and it's called Nutella brownies.

The White Chicken Enchilada's recipe was delish with a capital D. I'm not a fan of "white" enchiladas usually. I'm more traditional tomato base usually. This, however, is a Pioneer Woman recipe. And if you've not read her blog or know who she is go there now. I'll wait.

This recipe is, what I consider, fool proof. There may be several ingredients, but it's easy to put together and worth every step.

The surprising ingredient to me in this recipe was paprika. In a Mexican dish I would have thought chili powder instead, but the paprika adds a nice warm flavor that was completely unexpected. It's kinda like when you add nutmeg to white sauces or cheese sauces and people go, "What is that little flavor?" Same idea.

Make this recipe. If you make no other recipes in 2010...make this recipe.

White Chicken Enchiladas
Serves 6

• 2-½ cups Cooked, Shredded Chicken - if you like really meaty enchilada's I'd bump this up a cup or so.
• 2 cups Chicken broth
• 3 Tablespoons Canola Oil
• 12 whole Corn Tortillas
• 1 whole Large Onion, Diced
• 3 whole 4 Oz Cans Whole Green Chilies, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 1 teaspoon Paprika
• ½ cups Heavy Cream
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Sour Cream
• 2-½ cups Monterrey Jack Cheese, Grated
• Salt And Pepper, to taste
• Picante Sauce (optional)
• Cilantro, Chopped

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain. (If you're health conscious, you could nuke these in the microwave...but the enchiladas won't be as good...I promise you that.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes.
Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired.

Faint. Repeat as needed.

Nutella Brownies
These brownies were confusing to me. I was expecting the Nutella to be IN the brownie mixture..instead it's just the frosting. Brilliant! Why didn't I think of that before.

Still this makes a good solid, moist brownie from scratch. I'm not usually a fan of brownies from scratch because I think the box brownies do just fine.

Chocolate Fudge Nutella Brownies

• 4 - one ounce squares unsweetened chocolate
• 1 cup butter (2 sticks)
• 2 1/2 cups sugar
• 4 large eggs
• 1 Tablespoons pure vanilla
• 1/8 teaspoon salt
• 1 cup unbleached white flour
• 1 cup chopped nuts and/or chocolate chips, optional
• 1/2 - 1 whole jar of Nutella

Preheat oven to 350 degrees F.
Butter and flour a 9 X 13 inch glass or non-stick baking pan.

Melt unsweetened chocolate and butter in a large saucepan over medium heat. Do not burn. Remove from heat.

Using a wooden spoon or spatula, add sugar and stir until well mixed. Add eggs, vanilla and salt and beat well with a wooden spoon. Fold in flour and mix just until smooth. Do not over mix.

This is also the time to fold in chopped nuts & chocolate chips. But you really don't need anymore sweet in these brownies.

Pour into prepared pan. Bake at 350 degrees for 30-40 minutes or until knife comes out clean.

Cool for about 15 minutes, then spread desired amount of Nutella over warm brownies.