White Chicken Enchiladas

I saw a recipe in my Facebook feed the other day that I knew I had to try. It was for White Chicken Enchiladas and it looked so yummy. Funnily enough, turns out I have made this before, from a recipe sent to me by a dear friend last year. But I didn't know that until today, when I double-checked my recipe binder (oh yes, I have a recipe binder!). Anyhoots, I was anxious to make these enchiladas. And lets face it: I love me a recipe that is packed with cheesy goodness. I've got the hips to prove it.

I made this recipe over the weekend, and it was delicious! So of course I'm going to share it with all of you, too. I'm sure not gonna keep all these calories to myself, ladies. If I'm eating them, you need to eat them too. But trust me, you'll be glad you did.

So let's get to it.

Ingredients
2 Cups shredded Monterey Jack Cheese (even pepper jack would be yummy)
1 Cup shredded Colby Jack Cheese
8-10 Flour Tortillas (I used 10)
3 TBSP Butter
3 TBSP Flour
1 Cup Sour Cream
1 4oz can of Diced Green Chiles (Mild or Hot, your preference)
2 Cups Shredded Chicken (you could use frozen chicken, or rotisserie too; I used an entire bag of Tyson frozen diced chicken.)
2 Cups of Chicken Broth
Salt and Pepper, to taste
Salsa (optional)




Directions

1. Preheat the oven to 425 degrees.
2. Cook/shred your chicken breast and mix it with the 2 cups of shredded Monterey Jack cheese.
3. Lay 8-10 tortillas out and fill each one with the chicken mixture. Roll them up tightly and put them in a greased 9×13 baking dish.
4. In a saucepan, melt the butter and then add in the 3 TBSP of flour. Mix and cook for about one minute. Don't overcook--you don't want it to turn brown.
5. Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until the sauce becomes thick and creamy (this will take about five minutes or so).
6. Mix in the sour cream, salt & pepper, and the can of green chiles.
7. Pour the sauce evenly over the rolled up tortillas.
8. Add the 1 cup of the Colby Jack cheese on top.
9. Bake for 20-25 minutes until hot and bubbly, or until the cheese is golden brown.
10. Add salsa, if desired.

When it's finished, it should look a little something like this...

I don't mean to brag much, but the Hubs told me this was one of the best meals I've ever made. He is not one to throw compliments around willy nilly, mind you. And I have made a lot of meals in my almost 32 married years. So that's really saying something. Never mind the fact that I have made this recipe before and he didn't rave about it then. I think it was the cheese variation I made--I added more cheese to the inside of the enchiladas, so they'd be even more cheese-a-licious. And clearly it worked.

But you know, don't worry about those extra calories. You can easily get rid of an extras that may land on your hips with just a little dancing.

And Tom Hiddleston's hips never lie.

Tom Hiddleston

Is anyone else Hiddlestoned? You know, part of the Tom Hiddleston fangirl army?!

Maybe it's because I have a thing for gingers (the Hubs is a ginger, after all, and my favorite one). Maybe it's because he's British. Maybe it's just because he's increeeeddddiiiibbbbblllllyyyy sexy. And sweet. And smart. I mean, what's not to love?

He loves Shakespeare. 

His fave TV show is Fawlty Towers. 

He can play a mean game of table tennis. 

He loves to read.

And he knows how to dance.

Anyhoots, I'm crushing on Hiddles lately. And I'm not ashamed.

I even created a board for Hiddles on Pinterest. Because, you know...

So feel free to give me a shout out if you're in the Hiddlestoners Army too. Us fangirls gotta stick together.

Mulligan Stew

Let's talk Mulligan Stew for a moment, shall we?

But first, let me clarify. When I say Mulligan Stew, I do not mean the 1977 TV show of the same name.

Although I do have a faint memory of watching that TV show on occasion as a child [yes, I am THAT old], it's not really what I want to talk about.

Nor do I mean Mulligan Stew, the Irish-Celtic band.

Not that there's anything wrong at all with that band or their music. In fact, if you're fond of traditional Irish music, I highly recommend them! They're on the o'Facebook and such, so go check them out, lads and lassies.

What I want to talk about, since it is Tasty Tuesday after all, is Mulligan Stew...the recipe. 

Yes, friends, Mulligan Stew. And if you go and Google that right this very minute, you will likely find many different recipes for Mulligan Stew. But there's no need for Google today at all, because I'm going to share with you MY own personal family recipe. And not only is it yummy, it's super easy to make, and only requires 4...count them...4 ingredients!

This recipe is a slightly altered version of my Mom's recipe. I add corn to mine, which she didn't do. But I like it with corn, so that's just how I roll. And this is the obligatory food photo.

 

So let me break it all down into the details and such.

Ingredients

1 Large Can Pork and Beaqns (I believe it was 53oz)

2 Cans Diced Tomatoes (any brand you like, approx 15oz each)

1 16oz Bag of Frozen Corn (I use generic, because I'm just cheap frugal like that)

1 Pound of Ground Beef OR Ground Turkey (I use turkey--trust me, you can't tell the difference)

1 Pair of Pants. Er, oops. My bad.

 

Directions

1.  In a Dutch oven or other large pot, brown your ground meat.
2. After the meat is browned, add your pork and beans, diced tomatoes, and corn. Stir to combine.
3. Cook on medium for 5 minutes, then reduce heat and simmer on low for another 5-10 minutes, or until heated through.
4. Blow on it. Wait a bit for it to cool. Don't rush it, people. Then eat and enjoy!

This recipe is brought to you by my huge fangirl crush on Tom Hiddleston. Why?

Beef Enchilada Mac n Cheese

Dude! (Sometimes I just like saying, Dude!) It's Tuesday. And it's come to my attention that it's been quite a long while since I've done a Tasty Tuesday post. How dreadful of me! Really, quite shameful. But there, there now, don't cry about it.

I do have a new recipe. A pasta recipe, in fact. And I could give you the recipe. I mean, if you really want it. But you have to really want it. So do you? Want it?

Well, OK. Since you're so...um...excited about it. I'll tell you. But first let me say that the original recipe came from Shugary Sweets blog, which I found on Pinterest. I tweaked the recipe just a wee bit, as I am wont to do. And this recipe is called Beef Enchilada Mac N Cheese. So here are the deets. 

Ingredients

• 1 Lb box of your favorite cooked Pasta (I used bowtie pasta. I'm just cool like that.)
• 1 Lb of Ground Turkey (I seldom use ground beef anymore.)
• 2 Cups Heavy Cream (The heavier, the better, I always say. It's only calories.)
• 2 Cups Cheddar Jack Cheese (You can use Colby Jack. Or Cheddar. Or whatevs.)
• 1-10oz Can Enchilada Sauce (the red stuff)
• 2 TSP Minced Garlic (kissing is optional after you eat this)
• 1 Small Diced Onion (see above)
• 1 TSP Ground Cumin (I have nothing witty to parenthesize here)
• Kosher Salt & Pepper, to taste (Kosher Salt is the bomb!)

Directions

1. In a very large pan, like, really large--large enough to hold all the ingredients when it's all done, brown your ground turkey.
2. As the meat is browning, add in your onion and garlic.
3. Once the meat, onions, and garlic are done, add in your heavy cream, enchilada sauce, cumin, salt & pepper. Heat just until it starts to bubble.
4. Reduce heat to medium and add in the cheese, stirring until it's melted and smooth.
5. Toss in your cooked pasta (OK, maybe "toss" is the wrong word, as that may get messy--just use your best judgment) and stir to combine.
6. Then serve it up in a bowl so that it looks a little bit like this:

Please trust me when I say that this is good. Really good. Like, DELICIOUS! And trust me again: it's a real man-pleaser. Just in case you were wondering.

You might want to make this as a side dish. You definitely could. But I'm a pasta girl, and when I make pasta, I want it to be the whole meal! And this is soooo worth the whole meal.

Dude! (Sometimes I just like repeating words I've used before in a post!) What are you waiting for? Go and make this.