it all starts with a confession...

I have been keeping up our family blog for quite some time now and have decided it's time to create an outlet for my own crazy thoughts. A place to share my favorites...favorite things, ideas and recipes with people...people just crazy enough to take the time to read. I cant promise you'll gain any profound insight from reading, maybe just a couple pounds from the recipes I will share.  


Speaking of food...this was last nights dinner...

and it was wonderful!
{QoK}

White Chicken Enchiladas

2-½ cups Cooked, Shredded Chicken
2 cups Chicken Broth
1 Tablespoon Canola Oil
12  Corn Tortillas
1 whole Large Onion, Diced
3 whole 4 Oz Cans Green Chilies, Diced
1 whole Jalapeno, Seeded And Finely Diced
1 teaspoon Paprika
½ cups Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2-½ cups Monterey Jack Cheese, Grated
Salt And Pepper, to taste
Cilantro, Chopped

Prep

Heat 1 tablespoon canola oil in large skillet over medium heat. Add onions and jalapenos and saute for 1 minute. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. (You may want to zap the tortilla in the microwave for 30 seconds to soften them and prevent tearing). Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

Adapted from the Pioneer Woman

http://www.thepioneerwoman.com