Dear Lissy,
Nasty weather outside, but the two of us are cookin' up a storm today! We made chicken broth this morning for Enchiladas Blanco tonight. This recipe is wildly popular: It's been featured on dozens of blogs and gets "pinned" on Pinterest at least once a day. The veloute sauce that tops the simple meat & cheese filled tortillas bakes into an authentic tasting queso that's a favorite with our whole family. This recipe is presented without alteration from
Let's Dish.
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The author of Let's Dish, Danelle, is an incredibly talented photographer, too. Check out her bio and work at Let's Dish.
Enchiladas Blanco
Ingredients
8 soft taco size flour tortillas
2 cups shredded Monterey Jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped fresh cilantro for garnish
Directions
Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside. Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.
I am one of those unfortunate souls for whom cilantro tastes like dishwashing liquid, so I use parsley instead. |
Loving you,
Momma
Thanks for sharing my recipe! This is such a wonderful idea for a blog. I'm always hoping my three boys will visit my blog for recipes when they go off to college! :)
ReplyDeleteI love your blog! Always good wisdom! Love the recipe, and I am with you, dish washing liquid is a nice way to describe what I Tate when I eat cilantro! Lol, parsley it will be for me too!
ReplyDeleteThis looks great and I actually have everything to make it so it's going on the menu for this week! Are you on Pinterest?
ReplyDeleteI don't have an account on Pinterest, but I do enjoy lurking around the site.
ReplyDeleteI, too, am "one of those unfortunate souls for whom cilantro tastes like dishwashing liquid!" I thought for sure I was the only one in the world who can't stand it! I ran across your blog via your comment on the original posting of this recipe (let's dish). LOVE this idea, and I hope Lissy appreciates this one day too! Also LOVE the name Lissy! :)
ReplyDelete