Happy 1st Day of April! I hope you have had a great weekend, and I wish you all a very happy month of April!
This is an old recipe from my other blog, now closed. We haven't made any new dishes this week as unusual for us we have eaten out a few times when out and about. On other days we have stuck to light fair - because of all that eating out - and had salads and soup and veggie only meals, all simple throw-togethers. Today's recipe comes from Joyful Mamma's Kitchen hosted by Alexis.
White Chicken Enchiladas - original recipe found here.
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can diced green chilies
Preheat oven to 350 degrees. Grease a 9 x 13 inch pan.
Mix chicken and 1 cup of cheese. Roll up in tortillas and place in pan.
In a saucepan melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to a boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.
This was very tasty. While I took the hot dish out of the oven for it to cool a little, Gregg offered to make the salad, and you can basically see what he made in the photo above.
If you look at the original recipe at Alexis' website, there are very good tips about this dish. I read that you can't really freeze as is, rather you can make the enchiladas without the sauce. You can make the whole dish up to 24 hours ahead but if you want to freeze the meal, you can do so, but stop short of making the cream sauce, just freeze the enchiladas.
You make the sauce the day you serve, first thawing the enchiladas overnight and then cook according to the original instructions. It might help to take them out of the fridge half an hour before putting in the oven.
When I fix this another time, I will halve the recipe just for the two of us, make one batch of enchiladas to serve that day and put the rest - minus sauce - in the freezer.
