White Chicken Enchiladas

By -
These are so fantastic, the whole family loves them, there are alot of photos, but they are really easy to put together. Before I make chicken enchiladas, earlier in the day,
 I boil 4 chicken breasts in a pot covered in water, with many spices, salt,pepper, cumin,chili powder, anything spicy. The breasts boil till cooked, about 45 mins. I reserve 2 cups of broth, and shred up the chicken breast meat.


OR 1, it's to your liking :)

remove from heat


* THIS SHOULD READ "MIX TILL COMBINED"






THIS SAUCE































Ingredients
10-12 soft  flour tortillas
4 cups shredded cheddar cheese ( or other cheese of your liking), divided
3 cups shredded cooked chicken
2 diced onions
1 package cream cheese

Directions
Preheat oven to 180º/350º degrees.
Sauté onions in a little bit of oil, till cooked.
Remove from heat, and add in shredded chicken, 2 cups shredded cheese, and the cream cheese.
Mix everything up till combined. (this is where you can add in more spice to your liking)
 Place an equal amount of the chicken mixture into each tortilla.
 Roll up and place seam side down in a lightly greased, 9 x 13-inch pan.
 Pour white enchilada sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes. Serve and Enjoy

Side Notes

* a shredded cooked super market chicken works just fine
* store bought "bechamel sauce" also works really well
* this makes alot, ( I have 3 kids), you can divde this among 2 baking dishes, serve one, and freeze the other

ENJOY, Diana

Comments

Post a Comment

Popular posts from this blog

My Grandmother's Alcatra de Carne

By -
Image
“Alcatra” is a traditional dish from Terceira, the island I live on. It is a pot roast that is cooked in large unglazed red clay pots. The pots are seasoned, and with each use get darker, and darker.  The simple spices, combined with onions, bacon and wine are what make this dish  flavorfull and so good. "Alcatra" is the Arabic word for "piece", and  it is  made with pieces of beef (round, shank, chuck). The additon of meat with bone in, makes all the difference, as the bones will give it more flavor. Every village, and everybodies grandmother has a different recipe for Alcatra, this one happens to be my grandmother's version. Shortly after I married, I took all of my ingredients, a notebook and pen over to my maternal grandmother's house. Where, while she put everything together, I wrote down her words of wisdom. Now I must say, she may or may not have forgotten something, but I follow this recipe as is, I don't mess arond with it, it's her recipe,
Read more

Lapas Grelhadas- Grilled Limpets

By -
Image
What are lapas you ask? They are limpets, a shellfish, think clams, but  with only one shell and so much better, they taste of the sea when eaten raw, right out of the shell. Perhaps eating a raw limpet is not your thing, then lapas grelhadas is sure to be! Easy to prepare, the lapas are grilled and served in their own shells; resulting in a savory, and divine dish. Great as a starter or as a lazy summer afternoon meal. I promise that you will enjoy this  Azorean delicacy. Fresh Lapas Butter, soft, I like salted Garlic, minced Massa de Malagueta or Piri Piri/Tabasco/Sriracha Lemon Wedges -Clean the lapas, removing any debris, sand etc. -Next decide how you want to grill them, on the stove top, use a griddle or large frying pan, in the oven or BBQ use a large cookie sheet. They all work, and taste great! -Carefully, arrange the lapas, shell down (cupped side down, this means the juices won’t spill out), on the pan, cookie sheet or griddle you will be using. -Nex
Read more

Canja de Galinha

By -
Image
Canja is my favorite soup in the whole entire world! I know that sounds childlike, but that's exactly how I feel when I eat this beautiful rice and chicken soup. It just takes me back to being a little girl, sitting at my grandfather's kitchen table, eating a bowl of my grandmother's canja and drinking a bottle of  fizzy orange pirolito. When ever we arrived here on the island for our holiday's, canja was one of the many dishes, that was part of the big family lunch at my maternal grandparent's home. I make it for my family because they enjoy it, but I tend to make it for myself when I am a little under the weather, or just feeling saudades. Canja is love in a bowl, like a great big warm hug, comfort at it's best. Like any portuguese dish, there are a million and one ways to make this. Some call for the use of cumin, others the addition of potatoes. This is how I make it, these simple flavors, are the closest to what my grandmother's  and my mom's Ca
Read more