Well shoot, could you resist this?!
Mmmmmmm:
I got the recipe from Pinterest (where else?) and followed the instructions pretty well. I always end up changing a few things when trying new recipes (not because the original recipes are lacking at all, but, to be honest, because I skim while reading or am out of certain vital ingredients, or things kind of get out of hand in the kitchen. Whatever...). Oh well, here’s how I made these:
White Chicken Enchiladas (chicken, cheese, chiles)
8-10 medium flour tortillas in soft-taco size
2 cups shredded rotisserie chicken (so it’s already cooked and spiced, I left tiny pieces of the skin on when I shredded it because I wanted the flavor)
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth (it’s one can, if you’re buying cans)
1 cup sour cream
1 (4 oz) can mild diced green chiles, undrained (don’t skip the chiles – seriously they really make the flavor of this dish and aren’t spicy, even hate-anything-green kids will like it)
1. Preheat oven to 350 degrees.
2. Spray Pam in a 9x13 pan.
3. Mix together chicken and 1 cup cheese. Roll meat/cheese up in tortillas and place in pan. (I could only fit 8 in there. If you make them skinnier you could fit 10, but I kind of like heftier enchiladas.)
4. In a sauce pan, melt butter, stir in flour, and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
5. Turn the heat way down, then stir in sour cream and chiles. Do not bring to boil, you don't want curdled sour cream.
6. Pour mixture over enchiladas and top with remaining 1 cup of cheese.
7. Bake 22 min and then broil for 3 minutes to brown the cheese.
Dig in and enjoy!!
PS: How the heck do you spell “green chiles” in your house? I looked it up on the web and there are SO many variations: chillies, chilies, chiles, chili’s, chilis. Crazy. In the end I just went with what it says on the cans in our pantry.
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Ooh this looks so good. I wish there was a vegan version w/o the [delicious] sour cream/cheese.
ReplyDeleteThanks, M3!
ReplyDeleteYum, looks delicious! Thanks for sharing:)
ReplyDeleteThey were really tasty!!
ReplyDeleteBe still my enchilada-lovin' heart. I have to count every carb or I blow up like a balloon - so I'm wondering if the very low carb tortillas would work....I can't see why not, can you? I get them that have only 4 carbs per tortilla...
ReplyDeleteI think it would work Brenda -- the tortillas are really just holders for all the deliciousness. The only thing that might getcha is if the low-carb ones get crunchy or rubbery when you cook them, but I'll bet they're ok.
DeleteOh - I forgot. I spell it "chilis". I keep many cans on hand (Walmart). I put them in tuna salad along with green pimento olives and it really jazzes it up. I also always throw in at least one can in crock pot chili. I put them inside omelettes and even mix a can of them into a package of frozen corn with some butter and olive oil. Yummy.
ReplyDeleteOh Catherine - just buy a few cans. Drain them and you can add them to almost anything. They are mild and delicious. Walmart brand is the cheapest if you Walmart in Canada (BTW - my father's family is from Nova Scotia and Montreal). Came from France originally and came to North Dakota and settled as farmers.
DeleteMmm...these look and sound delicious! Will have to give them a try.
ReplyDeleteCan you believe I've never bought a single can of chilies? (Sorry Brenda! :o) Guess I'll have to change that and whip up this delicious supper!
This looked so good that I had to make them for dinner tonight. They're in the oven right now and I can't wait to try them.
ReplyDeleteHow did you like them? I'm going to make them again for dinner this weekend.
DeleteI've been making a version of these from an old Martha Stewart cookbook for years....sooooo good and they make for yummy leftovers, that is if there are any left for leftovers! Funny, our daughter prefers white rice to just about anything too :)
ReplyDeleteLooks wonderful!
ReplyDeleteIf you want something for a snack that tastes like enchiladas mix one can of cream of chicken soup, 1 bar of cream cheese, a can of white meat chicken, chop a few jar or canned jalapeno peppers or green chilis and two teaspoons of taco seasoning and bake at 350 til bubbly. Sometimes I top it with a little sharp cheddar cheese. Serve with tortilla chips. Just don't over do the peppers or taco seasoning.You also need to let the cream cheese get soft so you can mix it.
ReplyDeleteThese sound delicious - I wonder if I could use vegetable protein to replace the chicken so that this veggie can eat them.
ReplyDeleteNo idea - I've never used it so I don't know how the texture is when it cooks. If you try it though, make sure to spice it up a lot because you'll be losing the flavor that was baked on the rotisserie chicken (garlic, salt, pepper, etc.).
DeleteI made these last night for supper. My family LOVED this and have asked that I keep it on our regular meal list. My 2 1/2yr old great granddaughter who is a pretty good eater, actually had 2 helpings of this. She brought her empty plate to me and said "that was good drandma, Randi wants more" She is always up and down out of her seat during meals but this time she sat and ate without once getting up. That in itself is a miracle. Thanks for sharing this. It is definitely a keeper.
ReplyDelete