Sunday, August 11, 2013

White chicken enchiladas!

So I've seen a recipe floating around for these bad boys, but you know me, I can't follow a recipe so here's my version. 

3 boneless, skinless chicken breast
1 envelope of your favorite taco seasoning, I make my own see recipe below.
Half of a large onion sliced
Peppers, lots of peppers I used what I had on hand which consisted of last years canned pimentos (about 3 TBSP)  last years canned jalapeƱos (couple if heaping spoonfuls with juice) and half of a yellow pepper sliced , you can use any peppers you like or eliminate them all together
Flour tortillas
CHEESE! Lots of Monterey Jack cheese ( about 3 cups) 
2 cups of chicken broth (and about 1/4 cup  for chicken breasts)
3 TBSP flour
3TBSP butter
1 can (4oz) green chilies drained ( don't freak, they aren't hot) 
1 cup sour cream
(Homemade taco seasoning)
1 tablespoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1 1/2 teaspoons cumin 
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

In a crock pot (or whatever method you prefer to use) add chicken, seasoning, onions and peppers and 1/4 cup chicken broth. 

Cook on low for 4-6 hours or until chicken falls apart and is cook thoroughly (duh!) 

Once you're ready to assemble roll preheat oven to 350° chicken (I found getting it out with a slotted spoon was best, you don't want super soggy enchiladas) and cheese up in tortillas lay in GREASED (i used coconut oil cause i was out of shortening )dish. The kids had just tacos so there are not a lot and I used burrito wraps so they were HUGE I suggest you get the taco soft shells instead of burrito :) 

Now it's time for your sauce!

Melt butter in pan over med low heat, add flour whisk quickly! 

Immediately add chicken broth. Now I'm going to be a good little chef and tell you to whisk constantly until thickened but here's my dirty little secret...I don't, I just pay close attention and whisk periodically until it starts to get thicker then I whisk constantly but like Momma always said, do as I say not as I do. :p

While I was making my sauce I decided I wanted my shells to have a "crisp" to them and stuck them in the oven ( then I decided that 350° wasn't getting them crisp fast enough and cranked on the broiler for about 3 minutes, well it was supposed to be 3 minutes but I'm guessing longer HA!) 

See that little lonely enchilada over there ^^? It's the one with the peppers and onions in it, Jason is anti-veggie. Lol. 

Once your sauce is thickened REMOVE FROM HEAT add sour cream and chillies and stir. 

Pour over your enchiladas, top with remaining Monterey Jack cheese and bake at 350° until heated thoroughly (about 15-20 minutes, possibly 25 if your interrupted by a child)  turn broiler on again to brown the cheese a little bit. 

And there you have it! Yummy!