New Recipe: White Chicken Enchiladas

Another new recipe? Hooray for me! It seems that I'm working my way out of the recipe rut that I had said I'd gotten into. Although, taking medicine that makes me feel like I've pounded three pots of coffee in a very short period of time is probably helping me in the motivation department. Who cares. I'll take it. After weeks of feeling like doing nothing more than anchoring myself to the couch it feels good to have some ambition.

This new recipe comes, once again, by way of Pinterest. If that's not a site you're familiar with then you should get familiar with it in a hurry! There are so many great things there. I saw this recipe just this past week and with the small ingredient list and very basic instructions, I knew it would work itself into our menu soon. So I made it last night.





White Chicken Enchiladas

with green chili sour cream sauce

• 10 soft taco shells
• 2 cups cooked, shredded chicken (I used a rotisserie chicken)
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies

Directions:

1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray.
2. Mix chicken and 1 cup cheese. Evenly distribute the chicken/cheese mixture and roll it up in the tortillas. Place them in the prepared pan.
3. In a sauce pan over medium heat, melt butter. Stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to a boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 20-22 minutes and then broil on high for 2-3 minutes to brown the cheese. Let stand 10 minutes before cutting into it.

Recipe Source: Joyful Momma's Kitchen

Notes/Suggestions:

• I don't really "do" spicy so I was kind of a wuss about the green chilies. I didn't use a full 4 ounces and I also drained them considerably. Next time I'll be a little braver because I really couldn't tell they were there. So little heat from them, in fact, that I would have let Grant have it instead of the lasagna that he did have.
• My sauce never got "thick and bubbly" while I was cooking it but after it cooked in the casserole pan and sat for a few minutes after I took it out of the oven I felt like it was the perfect consistency.
• This is a fairly "naked" dish so it's got a lot of room for creativity if you feel like getting crazy. You could add all sorts of stuff in with the chicken & cheese mixture. Husband's first suggestion was bacon...men and bacon.
• The only adjustments I made were to the sauce. I added a little bit of salt because I use a very low sodium chicken broth and I like that I can control the amount of salt that goes into the sauce. I also added a little bit of onion powder. However, I did not use any extra cheese! I'm kinda proud of that.
• Great dish for picky eaters! I can say that with confidence because I'm pretty picky. Also a good weeknight dish because it goes together very easily. Especially if you use a rotisserie chicken. I cooked a little bit of white rice to go with them but you could skip the rice and go for a side salad or vegetable too.

I'd love to know if anyone tries it. Enjoy!

Stay tuned in the next couple days for another new recipe! My kitchen is a busy place these days!