Friday, January 18, 2013

White Chili Chicken Enchiladas

Well, hello! It has been a while! I apologize.
One of my NYRs is to only eat out once per month, including Dave not eating anything from the restaurant he works at 5 days-a-week. Luckily, salads have been quick and easy to mix up. Just throw some lettuce, veggies, sunflower seeds, bacon bits, and some cut up cold-cuts. That reminds me, I keep forgetting to boil some eggs for salads...
Some days I feel up to cooking actual meals. I tried out a new recipe today. It's a mash-up of white chili and chicken enchiladas. At chili cook-offs, I always love the white chili the best. It's so good!--sprinkle with cheese, dip in a few tortilla chips...yum. I also love enchiladas and enchilada casseroles. Top those suckers with some sour cream, lettuce, and tomatoes, and you've got a full meal.
I decided to make some enchiladas for dinner tonight, and I made it early so I could send some to work with Dave. I had the brilliant idea to add a few ingredients to my usual enchiladas to make them resemble white chili. I just added White Northern Beans and sour cream. Here  is the full recipe:

White Chili Chicken Enchiladas

3/4 C white rice (brown rice could be substituted If You're Feeling Healthy [IYFH here on out])
1 14 oz can chicken broth (1 3/4 C water IYFH)
1 chicken breast (about 12 oz), cooked and shredded*
1 10 oz can green enchilada sauce
1 10 oz can cream of chicken soup (there are substitution recipes all over pinterest IYFH)
1 15 oz can White Northern Beans, drained
1 C sour cream (light sour cream IYFH)
5 or 6 medium sized flour tortillas (corn or whole wheat IYFH)
shredded cheese to taste (I used cheddar, but would be better with mozzerella or mexican cheeses)

Cook rice on stove or in rice cooker using 1 1/2 C chicken broth (reserve remaining broth in can). Combine shredded chicken breast, enchilada sauce, cream of chicken soup, beans, and sour cream in large bowl. When rice is finished, add to mixture. Preheat oven to 400 F. Line bottom of 9" x 13" glass baking dish with enough of mixture to prevent tortillas from sticking. Roll remaining mixture into tortillas or layer with torn tortillas like a lasagne. Top with shredded cheese. Bake at 400 F for half an hour, or until cheese has melted and enchiladas are heated through and tortillas are slightly crispy. Serve with shredded lettuce, diced tomatoes, and sour cream.

*I boiled my chicken until it reached 165 F internally then shredded it in my Bosch mixer with the cookie dough paddles. You can also use a drained can of chicken in a pinch.