Cheesy chicken enchiladas

March 14, 2021

Reflection: Feeding people is one of my love languages.

Today, I’m grateful for: a yummy new recipe

Challenge: Try a new recipe this week

Tonight, I tried a NEW recipe and it was yummy! These creamy white chicken enchiladas were the perfect change of pace, and a great way to make use of the over abundance of tortilla shells I somehow managed to accumulate. 😅

I added a little sparkle of my own into the recipe (per usual) and it did not disappoint! Shredded chicken paired with beans, rotel and cheese covered in a creamy white sauce??....I mean really....what could go wrong?! Here’s the base recipe I used:

Ingredients

• 2 cups shredded, cooked chicken

• 10 flour tortillas (taco size)

• 2 cups shredded Monterey Jack cheese

• 3 tbsp butter

• 3 tbsp flour

• 2 cups chicken broth

• 1 cup sour cream

• 1 (4 oz) can diced green chiles

• salt & pepper & Adobo seasoning, to taste (I swapped the Adobo for a packet of taco seasoning).

To the chicken mixture, I added a can of black beans and a can of rotel, and I ended up shredding a little fresh pepper Jack cheese into the sauce mixture to help thicken it a bit. It was perfect! We topped ours with our favorite hot sauce and voila! Even Cal seemed to be impressed!

Today, I’m grateful for a new recipe (and yummy leftovers!) and another great family dinner.

XO

SS