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!
Source: TheUrbanSpork.com
Ingredients
·
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
Directions
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.
Ingredients
·
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
Directions
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.
