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White Chicken Enchiladas

>> Friday, January 20, 2012

So, this was another recipe I found on Pinterest a while ago (if you are still holding out and haven't checked the site out yet, you really should!  I can send you an invite if you need one!!).  I thought it looked yummy, so I pinned it to make it at a later date.  That later date was this past Tuesday evening.  YUM!

So the recipe was really easy, take 10 tortillas, fill them with a chicken and cheese mixture, roll them up and put them in the baking dish, spoon a sauce over top, spread cheese and then bake.  Except, I didn't have 10 tortillas....I only had 3.  Definitely not enough to feed our family of 4 (Molly doesn't eat this type of stuff yet).  I had about an hour to get dinner done and didn't want to take all three kids out to the grocery store.  So, I had remembered seeing another pin about how to make tortillas, so I looked for that and found it.  It was surprisingly easy and tasted really good!  I'm not sure if you could make a couple batches ahead of time and then put them in the fridge or if you would need to make them fresh for when you wanted to use them.  I'll have to experiment with that and let you know what I find out.  

Also, instead of using shredded chicken, I used some "Fresh Ham Steaks" that were in our freezer from our hog purchase last year.  These are basically pork chops, but ours are bigger than a regular pork chop.  I pan cooked them with a little salt and pepper and then cut it up and measured out 2 cups to use.   Anyway, here are the recipes...enjoy!

·         2  3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
·         1/3 cup vegetable shortening
·         3/4 teaspoon salt
·         3/4 cup very warm tap water
1.           Combine the flour and shortening in a large mixing bowl.  Using a pastry blender or a fork, work the shortening into the flour  until it's mixed well and you can't see the shortening anymore.  
2.          Dissolve the salt in the warm water. Pour about 2/3 cup over the dry ingredients and immediately work it in with a fork.  Scoop the dough onto your work surface and knead until smooth.  It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.
3.          Divide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest for at 20-30 minutes – this makes the dough easier to roll.
4.          Heat an ungreased griddle or heavy skillet over medium to medium-high heat.
5.          Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.
6.          Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface).  After 30 to 45 seconds, when there are browned splotches underneath, flip it over.  Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp.  Remove and wrap in a cloth napkin placed in a tortilla warmer.  Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.

·         10 soft taco shells
·         2 cups cooked, shredded chicken (I used fresh ham steaks, or pork chops)
·         2 cups shredded Monterey Jack cheese
·         3 Tbsp. butter
·         3 Tbsp. flour
·         2 cups chicken broth
·         1 cup sour cream (I used plain yogurt)
·         1 (4 oz) can diced green chillies
1.         Preheat oven to 350 degrees.  Grease a 9x13 pan.
2.        In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.
3.        Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.
4.        Mix chicken (or pork) and 1 cup cheese and about ½ cup of the sauce.  Roll up in tortillas and place in pan. 
5.        Pour sauce over enchiladas and top with remaining cheese.
6.        Bake 22 min and then under high broil for 3 min to brown the cheese.

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