You want to know a secret?? I. LOVE. CHEESE. It’s actually not really a secret. I’d happily tell everyone I could that I love cheese. I just had to get your attention somehow…sorry :). If you have the same affinity for cheese that I do, you will most definitely love these white chicken enchiladas. No joke. I had a hard time photographing these enchiladas because they basically look like a pile of melted cheese all said and done. *sigh* Ok, yes, there are worse things in the world than too much cheese. But still, a real struggle to photograph.
This is a recipe I grew up on…not sure where my mom got it to be honest. But it was something relatively easy, quick, and tasty. Also, apparently with kids you make what they like and will eat. Speaking of which, my little one is finally eating some real food and it seems like he already has his opinions at 5 months old. I guess I thought for some weird reason that he would love everything but he tends to favor grains and avocado (and milk, of course!). Hmm. Sounds like me now that I think about it. I think we must be related or something…
This is really just the most basic form of this recipe, and it’s perfectly wonderful the way it is. However, you can spice it up a bit if you so choose. My mom would add chopped onions to the “adult” enchiladas because my sister and I were too grossed out by onions as children apparently. I’m starting to like onions more and I’ve found if you puree or grate the onions that you really only get some delicious flavor without too much of the texture of the onion. I’m sure you could add beans to this recipe, or your other favorite taco/enchilada fillings. When it comes down to it, it’s really all about the sauce and the cheese. You could cover a piece of cardboard with this sauce and cheese and it would be delicious…yeah, that was too far. Don’t attempt that. You get the point though.
If you love cheese, or chicken, or enchiladas, or anything good in life, then these are worth a shot. Perfectly creamy and cheesy with a little kick from the diced green chiles…yum!! Comfort food at its finest.
16 ounces shredded Monterey Jack cheese (or a Mexican cheese blend)
10 flour tortillas
Salsa or cilantro, optional, for serving
Preheat oven to 350 degrees Fahrenheit.
Melt the butter in a sauce pan over medium heat. Stir in the flour, chicken broth, sour cream, and green chiles. Stir constantly until it comes to a simmer and thickens slightly. Remove from the heat.
Add a scoop of the sauce to the bottom of a 9x13 glass baking dish (about 1/4 cup) to keep the tortillas from sticking to the bottom of the pan. Fill each tortilla with a little cheese and chicken (you will need to split the cheese so that you end up with a little extra for the top, but use all the chicken between the 10 enchiladas). Roll, and place seam side down in the baking dish.
Pour the remaining sauce over the enchiladas.
Bake for 20 minutes at 350 degrees until heated through. Add any remaining shredded cheese on top and put back into the oven until the cheese melts.
Serve with salsa, cilantro, or your favorite toppings.
*To cook my chicken breasts, I coated them in olive oil, salt and pepper and roasted them in a 400 degree Fahrenheit oven on a foiled-lined baking sheet for 25-35 minutes.
Sometimes I can't fit all 10 enchiladas in one pan, so you can use two smaller pans instead (this freezes well once prepared).
Flavor From Scratch http://www.flavorfromscratch.com/
I know I’m a bit late here but I hope you had a wonderful holiday season and new year celebration! I find it hard to write 2017 on anything without wondering where 2016 went. Thinking back, this past year has sure been one to remember. Travis and I suddenly transformed from a couple to a family of 3 in a blink of an eye when our little guy arrived in August. There have been so many sleepless nights and diaper changes and too little time for cooking but we’ve made it so far!
Our first 2017 adventure involves wondering if we need a larger house. It’s funny how a house that seemed to work so well with the 2 of us gets loaded down so quickly with endless things for a tiny human being. He’s SO little…yet he requires SO MUCH stuff. My mind is baffled by that. Between looking what seems to be nonstop at houses online and a couple houses in person, I have to admit that I haven’t had a lot of extra time to come up with new and exciting recipes. What do I do when I have no time? I revert to my “go to” dishes that are simple and quick. Tacos are just that. And this taco seasoning can’t get much more simple!
My favorite part of this seasoning is that if I have ground meat (which is usually something I have in my freezer), I can make tacos with the spices already in my pantry! Don’t have tortillas?? What to do, what to do? I make them with this also simple but *amazing* recipe!
I’m sorry that I’m making it hard for you to come up with excuses not to make tacos. I’m not really sorry though because it’s hard to be sorry for something like that. I mean, they’re delicious. Top these tacos with a little salsa, guac, lettuce, and cheese and you’re on your way to an amazing meal. If you’re feeling fancy, make some rice or beans as a side and then it’s an extra special taco night!
So whether you’re busy like I am, or have all the time in the world, here’s to a new year with new adventures and more cooking!
Mix all the ingredients in a small bowl. Store in airtight container or spice jar.
To use with taco meat, brown 1 pound of ground turkey or beef in a skillet. Drain the excess fat. Add 1.5-2 tablespoons of taco seasoning and a splash of water (about 1/4 cup) to the skillet along with the ground meat. Combine until the meat is coated with seasoning.
Cheesy taco soup. Cheesy Taco Soup! CHEESY.TACO.SOUP!!!! I must tell you that I love this stuff. I know I say I love a lot of things but I SERIOUSLY love this stuff. Like this is at the top of the top of my lists of favorite things to eat. I’m pretty sure it’s the cheese. There are so many good things about the soup, but let’s face it…I’m a cheese-a-holic. Cheese makes everything better.
If you couldn’t tell by my enthusiasm, this was an instant classic in our household at first bite. I think as I was making this soup for the first time Travis gave me some quizzical looks as I started adding more and more spices and (planned) randomness to the soup. Luckily for him, and for me, the creation turned out top notch. No need for quizzical looks or uncertainty. You can be certain that you will be eating a delicious cheesy taco in a bowl before long.
If you haven’t noticed, Travis and I are huge fans of thick and creamy soups. Not convinced? Check out my creamy tomato basil soup or cheesy veggie chowder. It may not be possible for me to make a soup without the words “creamy” or “cheesy” in front of it. Challenge accepted. Just wait for it. It’ll come someday. But for now, I’m happy with my cheesy taco soup.
Well, I had been leaving you in suspense since I posted my flour tortillas as to what we ate in them. The time is finally here to announce and it is certainly delicious…ASIAN INSPIRED TACOS!!! Yay! Can you even believe it?!? What a wonderful idea.
These things make my mouth water just thinking of them. In fact, I am *super* excited to share that tonight is finally Asian taco leftover night!! I love leftovers. Especially when it was just so good the first time round. I have been waiting and waiting for tonight. Okay, it’s only been a couple of days but even that has been too long.
The taco meat is kind of tangy, sesame-y, spicy, and slightly sweet. THEN, you top it with this crunchy quick pickle that is out of this world. Put them all on my homemade tortillas with a little Sriracha and lime and I am in heaven!
Now, when I made this recipe I knew we were going to have leftovers so I actually halved the quick pickle recipe. I like the veggies crunchy so if I were to leave the prepared quick pickle in the fridge for a couple of days it would kind of get floppy. You just wouldn’t want to eat a floppy quick pickle…so make what you need for the night, please! Tonight before I heat up the tortillas and meat I’ll pull together the quick pickle and it will be ready by the time we eat!
Whisk the vinegar, sugar, and salt together in a small bowl for the quick pickle. Mix in the cucumber and red cabbage. Let sit for 15 minutes to 6 hours.
Brown ground turkey over medium-high heat. Once it is cooked through, drain any excess fat. Set aside.
Add the sesame oil to a skillet. Once heated, add the garlic and cook for 30 seconds or until slightly browned. Add the ginger, crushed red pepper, soy sauce, brown sugar, and rice vinegar and heat through.
Mix the water and corn starch together. When the soy sauce mixture is slightly bubbling around the edges, slowly add the water and corn starch mixture while constantly stirring to incorporate. The sauce should thicken quickly.
Once thickened, add the turkey back into the sauce and let simmer until it is heated through.
Prepare the tacos with the ground turkey and quick pickles. Serve with lime wedges, and Sriracha, to taste.
We’ve been doing a lot of traveling this summer including many miles on the road and many miles in planes. I hate planes. I really do. I feel like I become claustrophobic after about an hour. Plus, my husband would agree that I pretty much squeeze all of the blood from his hand at take off and landing. But, with planes and cars come great places with great food!
We went to Hawaii at the start of the summer, including renting a car and road tripping back from Las Vegas. Yes, we had a wonderful buffet in Vegas where we ate EVERYTHING! We went to the buffet at the end of breakfast/start of lunch so we definitely stuffed our mouths full of both breakfast and lunch foods until we were sick. It was great. We’ve traveled back home to Ohio to visit family. Visiting family sometimes turns into a “let’s eat everything that we don’t eat when we’re just by ourselves but with family it’s okay” kind of thing. I hope you know this feeling or else my family becomes the odd ones out and this is just /awkard/. Anywho, his past weekend we traveled “up north,” as Michiganders say, to Mackinac Island and Tahquamenon Falls. Both gorgeous places with a lot of fun things to do.
This particular trip up north consisted of Mackinac’s famous fudge, ice cream, s’mores, and lots of yummy but not good for you grub. Needless to say, I needed some homemade goodness when we got home. These tortillas did the trick! And just wait until you see what went inside of these delicious pillowy treats…you’ll have to check back later this week 🙂 Sorry for testing your patience. It’ll be worth it!
Tortillas were something that I always took for granted because they came from the store, right? They’re one of those foods that unless you grew up making them you thought maybe they just were made by magic.
Well, my sister decided to make these flour tortillas for us one day. MIND BLOWN. Never again want to eat a store bought tortilla. For real. In fact, the recipe is from her blog! We’re like blogging sisters…but also literally sisters. Awesome, right?
Mix together the dry ingredients (flour, baking powder, and salt) in a medium-sized bowl. Add in the oil and mix until the oil is distributed throughout the flour mixture without any large clumps (this is easiest when using your hands). Add in the warm milk and mix until it forms a ball.
Knead the dough on a floured surface for 2 minutes. Then, place the dough back in the bowl and cover with a kitchen towel. Let it rest for 20 minutes,
Divide the dough into 8 pieces and roll each piece into a ball. Place the dough balls on a flat surface where they are not touching and cover again with a kitchen towel. Let sit 15 minutes.
After resting, take each dough ball and roll out on a well floured surface to about an 8" diameter. Keep the complete ones covered while rolling out the remainder.
Heat a griddle or large saute pan over medium-high heat without any oil in it. Put one tortilla at a time in the dry pan and cook on each side for about 30 seconds. They will start to puff up and get slightly browned. Cover the tortillas until you are ready to eat them.
To store, put in a plastic bag or wrap in foil and refrigerate. You can heat them up again on the griddle/saute pan if you want.