Friday, February 1, 2013

White Chicken Enchiladas


White Chicken Enchiladas

What you'll need:
12 corn tortillas (I like the pretty red ones)
2 cups cooked, shredded chicken (I make mine in the Crockpot but you could boil single breasts)
2 cups shredded cheese (my preference is Cheddar)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth (pull directly from the aforementioned crock pot or canned would be fine)
1 cup sour cream
1- 4 oz can diced green chilies 

1. Preheat oven to 350 degrees and grease 9x13 pan.  

2. Place each corn tortilla in hot oil in small pan. I set my heat on medium. You do not want to cook the tortilla and they WILL turn chip-like if you are not paying attention. Each tortilla should stay in the oil only 1-2 seconds per side. Pull out immediately and set on a paper towel. If you are crazy and not from Texas and choose to use flour tortillas instead you may skip this step and have fun eating soggy enchiladas. :)

3. Combine shredded chicken and 1 cup of cheese and place a small helping inside each tortilla and roll up. Place seam-side down in your baking dish so they will stay together. 

4. Make sure that every child you own is underfoot. The enchiladas will not turn out all that great if you haven't tripped over someone at least twice and said a cuss word that they called you out on. 

5. For the white sauce you will need to make a quick roux. In a medium/large size pan combine butter and flour and cook for 1-2 minutes until a nice light brown has been achieved. Add chicken broth and whisk until smooth. Heat over medium until thick and bubbly. 

6. Stir in sour cream and chilies*. DO NOT BRING TO A BOIL. This will curdle your sour cream and will render this delicious sauce useless. 

7. Pour sauce over enchiladas. Top with remaining cheese**. 

8. Bake for around 20 minutes. You could go a couple of minutes longer if you like your cheese to be slightly brown. My children however complain about not wanting to each "hard cheese" so I pull it out sooner rather than later. 

*Green chilies are not hot whatsoever. Do not be scared to use them. In fact if you like spicy food you could easily substitute green chilies for diced jalapenos. 

**We love cheese at our house. The above called for "2 cups" of cheese is merely a guideline. We probably use a lot more than just two cups. 

***There is a tiny picture of homemade Spanish rice above. That's another recipe for another time. :)

**** I might have already blogged this recipe but now I can't remember so if you are seeing this for a second time I'm a little bit sorry. 



4 comments:

Jamie said...

Yum!

Tesha said...

Oh yummy can't wait to give it a try!!!:)

ginmommy said...

Looks great! But I'm really loving your little pic collage!

Katie said...

Hillary, I can't believe I was that close to you! Ah I wish you could have been at the retreat! Maybe next year. ; )

 
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