Tuesday, March 12, 2013

"Try It" Tuesday

Ok. Stop what you are doing right now, and make this dish. Well, finish this post FIRST, then make the dish.
First of all: God bless Plain Chicken (a.k.a. Stephanie Parker) because she knows how to throw together a wonderful dish. And when I say wonderful, I mean your tongue will beat your brains out trying to get to it! I'm talking cheesy, buttery and scrumptious. Probably not for those of us who are being weight conscious, but definitely simple, tasty dishes that are heck yeah certifiable. Hey! She's Southern, do I really need to say more to convince you?
Anyway, here's one of her dishes that I made for the first time this week: White Chicken Enchiladas. (Cue the choir of angels!)
These babies are really easy to make and prep time takes under 30 minutes IF you cook your chicken in the slow cooker while you are watching Downton Abbey  browsing Pinterest  at work. Here's what you'll need:
  • 8 flour tortillas, soft taco size
  • 2 cups cooked, shredded chicken (I used 2 medium breasts)
  • 2 cups shredded monterey Jack (or Mexican Blend) cheese
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz. can diced green chilies (Get the name brand stuff here. Just trust me...)
I put 2 medium chicken breasts in the slow cooker on high for about 3 hours and they were perfectly cooked. Be sure to toss them in the stand mixer for shredding while you are busy preparing the rest of the recipe.

HELPFUL HINT: If you have overnight to prepare chicken, place it in a zip top bag, season it with a little salt and pepper, and soak it in buttermilk. I guarantee no matter how you cook it, it will NEVER be dry!- Now back to your regularly scheduled program...

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray. Mix shredded chicken and 1 cup of the cheese together. If you are only making 8 enchiladas, take 1/3 cup of the chicken mixture and place it in each tortilla (use a bit less if you are making 10.) Roll up the tortillas and place them in the pan seam side down.
In a small pan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.

Pour the sauce over the tortillas and top with the remaining cheese. Bake for 20-25 minutes and then broil for a few minutes to brown the cheese.

Now, I would love to be able to tell you how well the leftovers freeze and all that, but after the second night, every little scrap was gone. Which is saying a lot because M.O.T.H doesn't even like Mexican-ish food and he gobbled this stuff up! This is a really great dish that we will definitely be having again...

And as if that wasn't enough to make your day awesome, I'll conclude this post with a shot of Lucy after a recent walk sporting her road feet. Life really is good, isn't it?  Now go ROCK!