Last night I made B. Chicken Enchiladas. He loved them.
He works nights (3pm-4am), so I usually cook dinner in the evening and he eats some when he gets home and then takes the rest for “lunch” the next day. This guy loves Mexican food. I don’t like spicy food so much, but I did taste these last night and they were very good.
This recipe is loosely based on a recipe I found for “White Chicken Enchiladas” from The Pioneer Woman Ree Drummond.
Ingredients (for an 8×8 inch baking dish):
- 1 1/4 c. shredded chicken (I used thigh meat because it was cheaper and I think it gives great flavor)
- 1 c. chicken broth (split in half)
- 6 corn tortillas
- 2-3 cans green chilis (depending on your preference)
- 1/2 of a jalapeno, diced (can use canned)
- 1/4 c. milk
- 1 tbsp. butter
- 2 c. cheese
- 1 tsp. pepper, dash of salt
*Note, I kind of just threw the sauce/chicken/chile mixture together, stuffed and rolled the torillas, and poured the rest on top, topped with cheese. But here is an attempt of a description at that.*
- To shred the chicken, place thighs (boneless, skinless) or breasts in a seperate baking dish and bake at 350* until done. Take out, let cool, and shred with two forks.
- Pre-heat oven to 350*
- Loosely coat a skillet in oil, saute the jalapeno on medium-high heat to start the cooking process. Add 1/2 c. chicken broth, let it heat up. Add shredded chicken, 3/4 amount of green chilis (save some for topping), and milk. Stir.
- Let mixture bubble and get hot. Add sour cream and remaining 1/2 c. chicken broth and stir completely. Continue to cook until bubbling. Add 1 c. cheese and stir to melt.
- Fill each tortilla with chicken/sauce/chili mixture, roll, and place seam-side down in baking dish. Cover tortillas with remaining sauce mixture. Top with the remaining cheese and green chilis.
- Bake in a 350* oven for 20-25 minutes until done.