Okay back to last night - No comment from the man! Nothing! Not a "hey that was good". Not so much as a "gross WTF was that?". Dare I ask the dreaded question.... yes indeed. "So, honey, what did you think of this?". Response: "It's good. I am just trying to figure out the taste? It's so different. Something in the sauce maybe?" As he reaches for a second helping, I think it must be the tang of the sour cream. And we have a winner!!! Ding ding, woop woop, Pinterest has finally given me something worth bragging about!
As always, I would like to give credit to the blog where this recipe was pinned from: Joyful Momma's Kitchen.
A few notes on this recipe:
- I used a package of precooked chicken and just chopped it into pieces
- Recipe called for Monterey Jack cheese, but I used a Cheddar Jack blend.
- While this was totally delicious I think next time I would add some cooked onions to the chicken/cheese mixture just for a bit more flavor.
- I added seasoned salt to the chicken to give it a bit of flavor
- Original recipe called for 22 minutes of cooking time, I cooked mine for 30 minutes and then knocked the heat up to 450 for 5 minutes.
INGREDIENTS:
10 soft taco shells (flour, the small ones)
2 Cups cooked chopped or shredded chicken
2 Cups shredded monterey jack cheese (I used cheddar jack)
3 T butter
3 T flour
2 C chicken broth
1 C sour cream
1 (4oz) can diced green chiles
RECIPE:
- Preheat oven to 350 and spray 9x13 pan with cooking spray.
- Mix chicken and 1 C cheese in bowl. Roll up mixture in tortillas and place seam side down in pan.
- In sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat ove medium heat until thick and bubbly.
- Reduce heat to low, stir in sour cream and chiles.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake 30 minutes. If you prefer the cheese a bit brown, crank up the heat to 450 and cook an extra 5-10 minutes until desired color is reached.
I served mine with red beans and rice and it was delish!
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