Friday, May 3, 2013

chicken enchiladas.


so delicious with a side of chips & guac!

here's what you need:
6 whole wheat tortillas
1-2 lbs cooked chicken, shredded
1-1 1/2 cups sweet corn
2 cups Mexican style cheese (or more if you like lots of cheese!)
2 T butter
4 T flour
2 cups chicken broth
1 cup sour cream (or more if you want to put some on top)
5 oz Ro-Tel Original
1/2 t Cumin
1/2 t Garlic Powder
Black pepper

here's what you do:

  1. Preheat oven to 350 degrees F.
  2. Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
  3. Roll and place in the bottom of a baking dish with the seam side down.
  4. In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
  5. Add chicken broth, sour cream, Ro-tel, garlic, cumin, and pepper.
  6. Whisk gently for about 5 minutes until warm and smooth.
  7. Pour the sauce over the enchiladas and top with remaining shredded cheese.
  8. Bake for 25 to 30 minutes and serve warm.

**For the guacamole, I mashed up 2 avocados and mixed in 5 oz of Ro-tel...talk about delicious! 

[this recipe was inspired by http://www.marthastewart.com/318900/lighter-chicken-enchiladashttp://foodfamilyfinds.com/recipe-easy-and-creamy-white-chicken-enchiladas/]

Oh and it was also Pajama Chef approved ;)

1 comment:

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