White Chicken Enchiladas

This recipe well…I have done so many ways that the recipe changes each time. I think I will continue to try to perfect it as I go and maybe update or do a new post if I find an even better way to make this. This version is tasty and also not loaded with all the heavy cream some other recipes have (not that I see anything wrong with that- I mean look at my blog) Instead you are using chicken broth and flour as a thickening agent.

Anyway, these enchiladas were introduced to me by my sister Janine, so I kind of took it upon myself to make some changes and adjustments. The recipe is quick and can also be made with things in your pantry and fridge by substituting some ingredients

Ingredients

  • 10 soft flour tortillas*

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  • 2 cups cooked shredded chicken (I used a rotisserie chicken)
  • 2 cups shredded cheese (I used the Mexican blend)
  • 1 tomato diced
  • 1 can hominy drained
  • 1/4 cup cilantro roughly choppedWhite-chx-enchiladas-ingredients-logo
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream (you could sub for Greek yogurt as well)
  • 1 (4 ounce) can diced green chilies
  • salt and pepper to taste

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Directions

  • Preheat oven to 350 degrees. Grease a 9×13 pan.
  • Mix chicken and 1 cup cheese, tomatoes, cilantro (reserve some for topping if you would like) and hominy in a bowl. Season with salt and pepper to taste.

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  • 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.

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  • In the meantime fill your tortillas with the mix and place into a baking pan nice and tight so the tortillas don’t open up during the cooking process

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  • Back to your liquid- stir in sour cream and chilies. Do not get your liquid too hot as the sour cream can curdle
  • Pour over enchiladas and top with the rest of the cheese.

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  • Bake 22 min and then under high broil for 3 min to brown the cheese.

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*Side note- Tortillas- wheat, multi-grain, corn up to you, corn is a bit more difficult to maneuver. Size is also up to you I use the medium burrito size and I use La Favorita because they are locally owned which I love, and I think they make a great product.

I made extra filling so I ended up freezing it and using it later on. I suggest not freezing the sauce as it doesn’t have a great consistency after reheating. I also had a little avocado and Cholula to add some heat and flavor!

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Hope you enjoy. Salud!

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Philly Cheese Steak Sandwiches

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One night Jake and I got a huge hankering for Philly Cheese Steak Sandwiches. We were going to order from Taste Of Philly which is pretty popular and delicious in Colorado. Instead I remembered we had some steak that needed to be cooked- you will see below in the picture I have two types of steak, bottom round and a skirt steak- you of course can pick and choose which cut you prefer. Anyway I took upon the task to make my own delicious sandwiches and be able to enjoy them just the way I like it! Let me tell you, the odds of us ordering again are slim to none because not only is this recipe so easy but it is inexpensive- especially if you use bottom round steak.

Ingredients

ingredients

  • 1 ½ small onion, thinly sliced
  • 1 green pepper, thinly sliced
  • salt, pepper for seasoning
  • 1 and 1/4 pounds top sirloin steak (you can see I have two different cuts- skirt and round. Totally up to you!)

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  • 1-2 tablespoons of vegetable or canola oil
  • 4 rolls- I used hot dog buns because it is what we had left over but you may want to use hoagie rolls
  • Cheese-Whiz amount to your liking
  • Mayo- also optional

Directions

  • When you’re ready to start cooking, pre-heat your oven to 400 degrees.
  • Drizzle 1 tablespoon of oil in a large skillet over medium heat. Cook veggies half way through. I like to put in the onions first for about 2 minutes and then add the peppers so they keep their crisp

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  • While the veggies are cooking slice your steak (trick to the trade freeze your steak for about 20 min before for easy slicing)
  • Next add your sliced beef to the partially cooked veggies- I like to do this all in one pan so that the flavors really meld together. ( you can also cook this in batches so you don’t over crowd and end up steaming your beef) This will cook for about 7 minutes or until cooked through.

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  • Season your mixture with salt and pepper to taste
  • While your veggie and beef mixture cook place rolls in the oven to toast up to your liking.

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  • If using Cheese-Whiz melt some in the microwave until creamy
  • Remove rolls from the oven and add a little mayo if you would like
  • Divide the meat among the 4 hoagie rolls.
  • Top with the creamy cheese to taste

This recipe could serve about 4 people easily, as always Jake and I had them for lunch the next day!

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I hope you enjoy! Salud!

 

Nutrition per serving:
Calories: 142
Fat: 8g
Sodium: 92mg
Protein: 9 g