Hey Boo-Boo, Mommy was thinking it's time she got up off her tushie and seriously started exercising again. And although carrying you around everywhere is doing wonders for my arms, I think a regular cardio-aerobic routine is what I should aim for. What do you think?
HAHAHAHAHAHAAAAAAAAA ... you're shittin' me! You're shittin' me right?! Tell me you're shittin' me Mom ... exercise ... regular ... you?! Ohhhh, you're funny! What else ya got?!
Hmph. Rude child! I see I'm not getting any respect from you already, you little dinkus. Fine. Just for that, I'm going to leave you to fend for yourself, while I go drown my sorrows in Auntie Ree's cheesy chicken enchiladas.
Oooooooo, now you're talkin'! Did you say cheese? I might like cheese. It's made from that heavenly stuff you call "milk" right? Bring it!
It has been brung.
PW's White Chicken Enchiladas (see Ree's original awesome recipe here)
Click here for printable recipe
2 cups cooked, shredded chicken (I used rotisserie style)
1.5 cups chicken broth
12 whole corn tortillas, soft
1 large onion, diced
2 4oz can green chilies, diced
1 jalapeno, diced
1 tsp paprika1/2 cup heavy cream
2 tbsp butter
2 tbsp flour
1 cup sour cream2.5 cups Monterey Jack cheese, shredded
Salt & pepper to taste
Chopped tomatoes & cilantro for garnish
1. Heat a bit of oil in a skillet over medium heat. Add onion and jalapeno. Saute for 1 min. Add chicken, half of the green chilies, and 1/2 tsp paprika. Stir together. Add 1/2 cup chicken broth, then cream and stir again, allowing mixture to bubble and get hot. Turn off heat and set aside.
2. In a separate large skillet, melt butter and sprinkle in the flour. Cook while whisking for 1 min. Pour in 1 cup of the chicken broth. Keep whisking for another min or two. Reduce heat then stir in sour cream. Add 1.5 cups of the cheese and remaining paprika and green chilies, along with salt & pepper. Melt the cheese and incorporate into a smooth sauce.
3. To assemble, spoon chicken mixture on top of tortillas, one by one. Top each filling with cheese and roll up. Place snugly next to each other in a 9 x 13 casserole dish. Pour cheese mixture all over the top.
4. In a preheated 350 F oven, bake for 30 mins till browned on top. Serve with lots of chopped, fresh tomatoes and cilantro.
Verdict: I had a good amount of the chicken mixture left over, so I ended up making this twice in one week! You could possibly use cheddar cheese in this too, if you don't have monterey jack. I totally enjoyed this dish, although must admit that I don't recommend it for entertaining. It looks too messy. That didn't stop me. The cheesy sauce was excellent - it's loaded with flavor. And of course, the best part of any enchiladas for me are the crispy brown edges, crusted over with more cheese! Do I like this more than the Enchanting Enchiladas I made last year? Hmmmm. I'm on the fence about that - they're just so different. What's your take, dear readers? Red or white?
Listen up, little man. It's your Grandpa's birthday today. Be a good boy for once and send your Nana your sweetest smile, and sincere birthday wishes.
Awww, is it really?? Happy birthday Nanaaaaaa! I remember you being petrified of me when you first came to visit. I admit, I must have scared you with all my crying. It's the only way I can get those parents of mine to listen, I tell ya. But I promise to behave if you come see me again soon!
Don't believe a word he says, Dad. His promises about not crying stink more than his poopy diapers. But we do miss you, and can't wait to see you again! As you can see, little B is much happier with his lot in life now - definitely better than when you saw him last. Maybe this time you can actually play with him. So happy birthday Daddy dearest - I know you read my blog, and are my secret fan!
I finally managed to write this post! It's been a long time coming, because I had originally made this recipe to submit to the FFPW - Main Courses roundup. I make no excuses. Actually I do. And my excuse has a face. It's the one dressed up in the orange-stripey onesie you see above.