Here we are. Truly my favorite time of the year. The few days AFTER the Christmas and New Year’s Holidays. Know what we did today? Nothing. I put away some decorations. Worked on my spring cleaning. Watched football. How’s that? Nothing. Isn’t it great??!! My food calendar is going to look like that for a while too…… empty. No challenging and difficult recipes. No strange new world weird ingredients. Just simple homecooking that we can enjoy during the cold months of winter. Things we are all familiar with and love! I have some excellent recipes for that kind of thing. For example, these White Chicken Enchiladas are so simple and so delicious that it feels like taking a rest after the holidays.
One thing these enchiladas are NOT is low calorie. So, there is that. However, if you do like I am going to do – take them to a party – then you can enjoy them and at the same time not be too tempted to eat the whole darn thing yourself! Don’t worry – they will be scarfed down and gone before you can blink your eyes twice. Plan to take an empty dish home with you. Now – here comes the recipe – I’ll be waiting for you down there on the other side so we can chat….
RECIPE FOR WHITE CHICKEN ENCHILADAS
- 1-2 bone in, skin on chicken breasts = 2 Cups shredded meat = 1 lb
- 3-4 Cups Pepper Jack Cheese - shredded
- 8-10 soft large size flour toritllas
- 5 tbs unsalted sweet cream butter - divided
- 3 tbs all purpose flour
- ½ shallot, minced
- 1 garlic clove, minced
- 4 cups of reserved water from cooking the chicken breast
- 1 chicken bouillon cube (optional)
- 1 cup sour cream
- 1 cup Fontina cheese - shredded
- 1 can Ro-tell tomatoes and green chilies
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- salt and pepper to taste
- Fresh cilantro for garnishInstructions
- Preheat the oven to 325. Prepare a 9x13 baking dish with cooking spray and set aside.
- Place a large size soup pot filled to ¾ with water on the stove top on medium to medium high. Place the chicken breasts (1 if very large - 2 if smaller) in the water. Add a pinch of salt. Gently boil the chicken breast until done (no pink left inside) - about 15 minutes or so. Once done, remove the chicken breasts to a cutting board with tongs and allow to cool to touch. Remove the cooking liquid from the heat but reserve the cooking liquid.
- Place a bouillion cube in the cooking water (optional) and allow to dissolve. Mix well.
- Shred the chicken with two forks when cool enough to handle. Remove and discard the skin and bones.
- Mix the shredded chicken with 2 cups of pepper jack cheese and sprinkle with a pinch of salt and pepper and mix well. Place a handful of the mixture into each tortilla and roll the tortilla up and place seem side down in the prepared baking dish.
- In a large sauce pan, melt 2 tbs of butter and add the shallot and garlic. Cook until the shallot and garlic are translucent and fragrant - about a minute. Remove these from the pan and put in the remaining 3 tbs of butter and add the flour. mix well and cook the mixture over medium heat for 1-2 minutes to allow the flour to cook (this removes the flour taste). Add the garlic and shallot back into the mix.
- Using a whisk to whisk the butter/flour mixture, slowly add the reserved chicken cooking water with the bouillon cube. It will seem that the flour mix is growing when you add the chicken water - just keep whisking - whisk very fast so as to remove any lumps that may want to form. Whisk until smooth and continue to cook this mixture over medium heat until it forms a thick and bubbly sauce.
- Stir in the sour cream and the fontina cheese. When well mixed, add the Ro-tell tomatoes and green chilis. Add garlic powder, onion powder and cumin. Mix well and allow to heat until starting to bubble. Taste. Add salt and pepper to taste.
- Pour this sauce over the top of the enchiladas. Top with the remaining 1-2 Cups of pepper jack cheese.
- Bake in the oven for 25-30 minutes until bubbly throughout. Cilantro as a garnish at the table. (it gets wilty if you put it on as it comes out of the oven)
Inspiration for White Chicken Enchiladas
A long long time ago, a friend of mine, Lynn, came to a party at my house. It was a carry in birthday party. Lynn didn’t have time to make a dish and so she stopped at a super good Mexican restaurant and picked up some chicken enchiladas and guacamole and chips. Wow! So good! I couldn’t STOP eating the chicken enchiladas. It’s a weird thing to not be able to stop yourself. I mean. WEIRD.
I’ve been in hot pursuit of a similar dish for my own kitchen ever since. I have another recipe for Cheesy Chicken Enchiladas which are terrific – but as I told you in my 2015 fails, I can not seem to make a good picture of them. 🙁 This dish, however, fits the bill – it is YUMMY AND I photographed it! Whoop whoop!!!
I adapted a recipe from Lets Dish Recipes that Danelle calls White Chicken Enchiladas with Green Chile Sour Cream Sauce, you can find it HERE
Danelle’s recipe is wonderful and I recommend that you give it a try. In my recipe I use the large flour tortillas, garlic and onion powder, cumin, the water from the cooked chicken as broth, Ro-tell tomatoes and green chilies, fontina and pepper jack cheeses, garlic and shallots. So, my recipe is different than her original recipe, but I did get the idea from her. I really love these Chicken Enchiladas….. Ooooooweeeee chicken enchiladas are Banging! So now – a CLOSE UP VIEW – Oh YES I did!
Recipe Tips for White Chicken Enchiladas
- If you do not have chicken breasts on the bone with skin like I do – just use the boneless and skinless variety and boil until the meat is cooked through. Check it every so often and when it is no longer pink, remove it from the water and shred it. Just put a chicken bouillon cube in the boiling water and that will give you some added flavor and save you the money of using canned chicken broth instead.
- You can use the preshredded cheese from the store if you like – it will work – but I feel that you get better flavor from the cheese you shred yourself. It might just be me – but that is what I think. They do something to the cheese that is preshredded to keep it from sticking to itself in the bag – not sure what – and I think that affects the taste. You be the judge – you know what your time involves.
- You can use the smaller size tortilla wraps if you prefer. Just fill your casserole dish. No problem.
And then I couldn’t control myself any more – when you have a food blog – its a problem…
For we know that our old self was crucified with him so that the body of sin might be done away with, that we should no longer be slaves to sin– 7 because anyone who has died has been freed from sin. Romans 6:6-7