Monday, May 4, 2009
I am not sure when the aversion to Mondays started or came from but it probably has to do with not being able to sleep-in or goof-off. :D Nothing better than a new recipe to spice up a Monday, wouldn't you say?
This last week has been crazy busy with my husband less than two weeks away from graduation (insert squealing here). It has been a long road but you can see why during crunch time our dinner fare may be more pizza and sandwiches than new and exciting culinary adventures. So I am pulling out one of my oldies but goodies that never fails in wow-ing a crowd!
White Sauce Chicken Enchiladas
1 package tortillas (corn or flour)
2 cup cooked chicken, shredded (can used 2 cans of chicken as a timesaver)
1 small can of green chilies-diced
1 cup grated mozzarella cheese
1 small green onion sliced
1/2 tsp fresh cilantro, chopped
*put all of the above ingredients into bowl 1 of 2. Except the tortillas. In the next bowl place:
1 can cream of chicken soup
1 can evaporated milk (never, never condensed milk...made that mistake one, never again!)
1/4 cup sour cream
1/2 tsp. cumin
* this makes up the white sauce.
Now with your two bowls side by side there, get your tortilla stack ready for assemblage. Place about 1/3 of a cup of chicken filling down into the top third of the tortilla topped with 2 TBS of the white sauce. Roll up the bad boy and place in a greased 9x12 baking pan. Repeat till all of the tortillas and filling are up. I always place my tortillas in the microwave first for about 30 seconds to make rolling much easier.
Once you have a nicely lined pan of enchiladas take remaining white sauce and pour over your tortilla bundles.
For a bit of kick and color mix, 1 small can of tomato sauce and 1/2 cup of salsa, (change this amount to your spice tolerance). Pour this down the center of the pan on top of the covered enchiladas.
Bake this uncovered for 25-30 minutes at 350 degrees farenhuit. If you start to see to much browning on the edges feel free to cover with foil towards the end.
To serve, top with shredded lettuce and diced tomatoes with a dollop of your favorite sour cream or guacamole. This makes about 8-10 adult servings depending on how hungry everyone is by dinner time. :D
Now if you have a recipe you would like to share on your blog let Mr. Linky know or give us a run down in the comments section!
**assorted herb recipe cards by kissandtellcards on Etsy.