Tuesday, January 21, 2014

Chicken Enchiladas

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 Enchiladas
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 8 enchiladas

Chicken and veggie enchiladas baked in a light green sauce.
Ingredients
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
Instructions
  1. Combine the chicken, beans, corn, tomatoes, and taco sauce. Salt and pepper to taste. Set aside.
  2. 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.
  3. 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.
Notes
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.

3 comments:

Josh and Ali said...

We liked the left overs :)

Josh and Ali said...

We liked the left overs :)

Mindy H. said...

I am so glad that you are back to blogging! I missed you!

And I am glad that you shared this recipe. I have tried a few Pintrest recipes, but haven't had a lot of success with them. I much prefer letting someone else try them first ;-) Thanks!