Wednesday, April 1, 2015

White Chicken Enchiladas

I have never been a big enchilada fan but everyone else in my family goes nuts for them. I decided to give a recipe for sour cream enchiladas I found on Pinterest a try. Although they were good everyone thought that these enchiladas were a little bland. There were a ton of leftovers because these enchiladas are so filling so I will have some opportunities to try and spice up the leftovers.


Ingredients:

  • 12 Small Flour Tortillas
  • 3 Chicken Breasts
  • 3 C. Monterey Jack Cheese (fresh grated)
  • 1 C. Sour Cream
  • 3 T. Butter
  • 3 T. Flour
  • 2 C. Chicken Stock
  • 1 Can Refried Beans
  • 1 (4 oz.) Can Green Chilies (diced)

For Chicken:

  • 1/2 t. Cumin
  • 1/2 t. Oregano Powder
  • 1/2 t. Cayenne Pepper 
  • 1 t. Kosher Salt
  • 1 t. Fresh Cracked Black Pepper
  • 2 Cloves Garlic (chopped)
  • 1 Small Yellow Onion (thick sliced)
  • 2 Jalapenos (sliced)

Directions:
Dad's Plate
  1. Combine all the ingredients for the chicken in a large pot and fill with water until about 2/3 full.
  2. Bring pot to a boil.
  3. Preheat oven to 350°F.
  4. Add chicken to pot and boil for about 10 min.
  5. Remove chicken from pot and shred in electric mixer on low speed.
  6. Add one cup of cheese to chicken and combine then set aside.
  7. In a medium sized pot melt butter over medium low heat.
  8. Add flour to melted butter and whisk for about one min.
  9. Stir in chicken stock, whisking continuously until thickened and bubbling.
  10. Remove pot from heat and let cool for a few min.
  11. Mix in chilies and sour cream, stirring until smooth. 
  12. Heat the refried beans.
  13. Spread a very thin layer of beans all over the tortilla.
    My Plate
  14. Next spread a layer of the chicken-cheese blend all over the tortilla.
  15. Roll the tortilla tightly and place seam down in a casserole dish.
  16. Continue this process until you run out of ingredients.
  17. Once the pan is filled pour your sour cream sauce over the top of the tortillas.
  18. Sprinkle with remaining cheese.
  19. Bake in the oven for 25 min.
  20. If after 25 min the cheese hasn't turned golden use broiler for a few min.
  21. Serve with your favorite toppings-we used guacamole, corn, olives and salsa!





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