Monday, January 30, 2012

Chicken Enchiladas & a New Look

So first things first. Did you notice anything different? Huh? Did ya? Did ya? Yes, I have a new look. Of course its not a major overhaul, but a new header with some photos I love and I added new clicky buttons to my other sites to follow. Now, that took brain power. Two days of trying to figure that out. I was exhausted. I have wrote about how I am not very computer literate and that was a test, but I did it, cleaned up my blog and walla! Cool beans. Two of my favorite colors are pink and brown and I just love it, it's purty. Now on to food because we all know that's more important than my new look which I am sure once I truly figure out what I want then I can hire a smart person to do it for me. 

This recipe has been bouncing around Pinterest and I have been in a food rut. I cook dinner every Sunday (well, I cook almost everyday except Saturday's) but Sunday is our family staple, sit down at the table excuses. I did a little pinning this weekend, came across it and the rest is history. This recipe is totally amazing. It's so yummy, we devoured half the pan. It seriously is all the hype and a bag of chips. I altered this recipe a bit, but only in quantities. Without further adieu ....

Chicken enchiladas with green chili sour cream sauce

8-10 soft taco shells
3 cups cooked, shredded chicken
4 cups shredded Monterrey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan
2. Spread chicken on tortillas, sprinkle with cheese.  Roll up in tortillas and place in pan.
3. 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.  Reduce heat.
4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

My pan only held 8 tortillas and the recipe calls for 2 cups cheese but I used all 4 cups because I covered the the chicken with cheese and then rolled. I also used canned chicken breast. Don't forget the green chillies. That really adds flavor. I served with corn and I was craving pinto beans, so I opened a can (not very southern I know), but they were yummy too. This recipe is easy, quick and you will love it. 

There you have it. Fat food at its finest. I am sure this recipe could be just as good with low fat ingredients. I hope you enjoy. I also want to say thank you to all my new followers this weekend. I have come across some great blogs and have enjoyed reading them. 

Happy Monday friends.



  1. I like the new look! Pink and brown go really well together. Oh, that looks so delicious! Yumyum. Hope you're having a fantastic week!!

  2. I'm loving the new look! I have changed up a bit myself. Actually not a bit...alot!! I would love for you to come check it all out and grab my new button!
    XO Anna (formerly Anna Land)

  3. um....these are amazing looking!! you are one domestic diva

  4. Yummmm....those look much better than mine did. lol. I hope you have a great week and I do love your new look. You so smaaattttt.....

  5. Yum! Sounds good! And I love the new look.

  6. Love your new look!! This recipe needs to be on my menu!! Maybe I'll do it for a lunch one day. YUMMMM! :D

  7. Mmm looks good!

    Do Chocolate Crepes With Raspberry Sauce sound good? Check out my new Valentine's Day post full of fashion beauty, and sweet recipes for some fun ideas for the 14th!


  8. your new header looks great! and mexican food is my fave this looks delish :)

  9. This is making my mouth water! Looks amazing...and so does your new header! Ate some fried pickles this weekend :) they never disappoint.

  10. I love the new look! Great pictures and crisp and clean.

  11. This sounds amazing.. I am sooooo hungry right now!!

  12. yum...I am going to try this recipe, thanks!!

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