While on my writing hiatus I became a Pintrest
Follower Obsessed "Visitor".
This week, I knew I was feeling a little better when I wanted to cook... anything... my taste buds are still a little off so I knew I didn't want something really spicy.
I found this recipe and HAD to try it...
I didn't want to loose the recipe...even though I had already "pinned" it. I thought I would share it with all of you.
I always have to "play" with recipes because well, that is the way I am and I usually do not have EVERYTHING that some recipes may call for. I will just put in parentheses what I did different.
Chicken and veggie enchiladas baked in a light green sauce.
3 cups cooked, shredded chicken
1 can black beans (15 oz.) ( I didn't have any)
1 can corn (15 oz.)
2 cans diced tomatoes with green chilies (10 oz. each) (Rotel)
1/2 cup taco sauce
4 cups chicken broth, divided
1/2 cup packed cilantro (I used dried flakes)
1/2 cup greek yogurt (I used sour cream)
1 teaspoon cumin
1 teaspoon pepper
3 Tablespoons flour
1/4 cup butter
8 burrito sized tortillas
2 cups shredded cheddar cheese
- Combine the chicken, beans, corn, tomatoes, and taco sauce. Salt and pepper to taste. Set aside.
- Add 2 cups chicken broth, cilantro, yogurt, cumin, and pepper to a blender. Blend until smooth. Heat the butter in a skillet until melted. Stir in the flour and cook 1 minute. Slowly stir in the other 2 cups of broth until creamy. Add to the mixture in the blender.
- Lay out all your tortillas. Divide the chicken mixture onto each tortilla. Roll up and place seam side down in a greased 9x13 pan. Cover the enchiladas with the green sauce. Top with cheese. Bake at 350* uncovered for 30-35 minutes. Serves 6-8.
Recipe has been adapted from one found in The Living Room Series: Ruth: Loss, Love, & Legacy
Even with all of my adaptations it really was a hit here.
And with a few little changes it could be made Gluten free if needed.
Let me know if you try it and what you think.