Sunday dinner.  My family has been upholding this amazing tradition for close to twenty years.  My mom, in an effort to keep her little chicks nearby began hosting dinner on Sundays as soon as the first one of us flew the coop.  (I mean…is there anything more satisfying than a good poultry pun?)

Several years ago we began rotating houses every week in order to give all of us the chance to prove our prowess in the kitchen.  To say that I was overjoyed would be…well, a lie.  I’ve never been one to be too confident at the stove and would probably be just fine still letting my mommy make me a PB&J every day for lunch if the truth be told.  But the “adults” convened and decided to strong arm me into using all that Pampered Chef stoneware I binge purchased in the early 2000s.

Last night was my rotation and I turned to a tried-and-true trusty dish.  White Chicken Enchiladas. I actually blogged this recipe back in 2010 and still use it today.  I’ve made some modifications and adjustments since our palates have matured and my cooking skills are now so advanced.  (Bahaha. As if.)  Basically, I added cream cheese and started using minced garlic in place of powder.  Look out Bon Appetit Magazine.  I’m sure I’ll soon be fielding calls from Martha Stewart’s people.  I mean, if she’ll bake brownies with Snoop Dogg…

***Reposted with modifications from April 30, 2010, original post here***

Okay. Who’s in the mood for a little “south of the Border” cuisine? And I’m not speaking of the Taco Bell variety. Or in the literal sense of the phrase because, well, right about now that would be an unnecessary risk to take for some cheese-smothered tortillas. Although, that being said,this recipe is almost good enough to duck your head and run for cover…a cover under which awaits a steaming 9×13 casserole of chicken enchiladas, that is.

A long time ago I was extremely discerning in my food choices. It’s fair to say that some may consider me a bit “picky” but I prefer to believe that I had a sophisticated palate at a very young age. I had created a long list of foods I would allow myself to enjoy and an even longer list of foods I would liken to vomit-inducing excuses for nutrition, i.e. enchiladas and potato pancakes (still hate those, by the way.) There was just something about the combination of tortilla, hamburger and red sauce that caused a gut-wrenching response for the dish.

And then a few years back on one beautiful evening I was introduced to an entirely new concept…chicken enchiladas with cream sauce. No hamburger? Or red sauce? Seriously? I’ll take it. Now. Please. Um, I’m not kidding.

This White Chicken Enchiladas recipe is the perfect combination of mild chacha (some might call it spice) and smooth cream. The delectable blend of ingredients married with the perfect way to precook the chicken (explanation coming) results in one muy bueno dish.

White Chicken Enchiladas

Ingredients

(Recipe serves 8, with two leftover for lunch fixin’s)

• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 (4 ounce) cans diced green chiles, or 1 cup salsa verde
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 4 ounces cream cheese
• 2 cooked and shredded chicken breasts (see method below)
• 3 cups shredded Mexican cheese blend, divided
• 10 (12 inch) flour tortillas
• 1/4 cup milk

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic and then stir in the green chiles/salsa verde, cream of chicken soup, sour cream and cream cheese. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken*** and 1 cup of shredded cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining shredded cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Shredded Chicken a’la Crockpot

This preparation method produces extremely moist, flavorful shredded chicken. Recipe above uses 2-3 chicken breasts.  Can be refrigerated or frozen for later use.

• 4-6 chicken breasts, can be frozen (can make as few or as many chicken breasts as you want…just refrigerate or freeze for later recipes)
• 1/4 to 1/2 cup of butter (adjust per amount of chicken used)
• seasoning salt/black pepper

1. Place chicken breasts in crock pot. Sprinkle liberally with seasoning salt and pepper.
2. Add butter.
3. Cook on low for 6 to 8 hours. Shred chicken.

Hope you enjoy!

Mindy