Picture from joyouslydomestic Image Credit: Angela. |
Cheesy
White Chicken Enchiladas
“For years I
made a white chicken enchilada recipe using condensed soup. It was pretty good
... but this is even better and doesn't require any canned soup! Green chilies
make an appearance in this recipe ... I have come to adore using green chilies
in Mexican-style recipes. This dish is perfect served with Spanish rice and/or
refried beans. Drained and rinsed black beans can be added to the chicken
mixture, if desired, as can corn.” Angela.
Ingredients:
½ onion,
chopped
6 or 7 green
onions (optional), sliced
1 tablespoon
olive oil
1 teaspoon
cumin
1 teaspoon
garlic powder
Salt and
pepper, to taste
2 or 3 cups
previously cooked chicken, shredded
1 cup
shredded cheddar cheese
1 cup
shredded Colby-jack cheese
Preparation:
Begin by lightly
cooking a half of an onion (chopped) or 6 or 7 green onions (sliced) in some
olive oil in a sauté pan set on low heat.
Once
softened, add in a teaspoon of cumin, a teaspoon of garlic powder and some salt
and
pepper.
Stir, allow
to cook about two more minutes and then shut off the heat.
Set aside.
You'll then
need 2 - 3 cups of shredded, cooked chicken.
Add in 2 cups
of shredded cheddar, Colby-jack or fiesta-blend cheese in a mixing bowl.
Once the
onion mixture is almost cooled, add it into the chicken and cheese mixture.
Combine, then
spoon into 8 - 10 (depending on how full you like your enchiladas) soft taco
shells and roll each one tightly.
Line them up
in a greased casserole dish (9" x 13").
In the same
sauté pan (wiped out with a paper towel) used to cook the onion, add 4
tablespoons of butter and melt on medium heat.
Add in 3 tablespoons of flour.
Whisk to
combine and allow cooking for 1 - 2 minutes.
Whisk in 3
cups of chicken stock or broth until very smooth.
Allow to simmer until bubbly and slightly
thickened.
At this
point, you've, basically, made chicken pan gravy.
Add in 1 cup
of sour cream and a 4 oz. can of diced green chilies.
As soon as
the sour cream and chilies are blended into the sauce, turn off heat. I add in
a little
black pepper.
Pour over the
enchiladas.
Top
enchiladas with about 2 cups of shredded cheese.
Bake
uncovered at 350°F
for 25 - 30 minutes.
Cheese should
be bubbly and melted when done.
Serve with
shredded lettuce, diced tomatoes, cilantro and/or additional sour cream, if
desired.
Enjoy this
amazing recipe and many more visiting joyouslydomestic
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