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!

Jazzin It Up with J9 (Guest Post)

Jazzin It Up With J9 – Guest Post

Shari, Jake, Trevor and I wanted to have tacos for dinner. We had pretty much everything we needed except a packet of taco seasoning. We decided to make our own.
When I told my sister-in-law Lisa about it she said she was excited because the packets of taco seasoning that you buy at the store have MSG in them.
I never knew…more reason to just make your own! And of course, Jazz it Up!

The orginial post was from http://www.familyfreshmeals.com/2013/05/diy-homemade-taco-seasoning.html. This looks like a really cool blog. Check it out!
As always, remember you can follow my Pinterest page 

Homemade Taco Seasoning:
Ingredients
1 tablespoon chili powder
½ teaspoon garlic powder (we didn’t have any so we used fresh garlic and minced it up!) I think it made it more authentic. But that’s just me!
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
½ teaspoon paprika
1½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepperImage
Instructions
Mix together all ingredients. Store in an airtight container until ready to use.
When you are ready to use use your Homemade Taco Seasoning, use about 2 tablespoons per 1 pound of meat. Feel free to add more or use less, I just found that to be the sweet spot 🙂Image
Brown your beef and drain off fat. Sprinkle seasoning evenly over meat and add ? cup of water. Simmer until water is adsorbed.

Things to Consider and ways to Jazz it Up:
1. Use fresh garlic.
2. Don’t have dried oregano…use parsley or thyme.
3. Add fresh cilantro! Who doesn’t love fresh cilantro with your Mexican dinner.

Remember! Check out my Enchilada post from last week and use the sour cream mixture I made. That would be perfect with tacos!