A Simpler White Chicken Enchilada Recipe

This is nothing like the PW one I posted which I absolutely adore and is a bit more work than this recipe, but seeing how simple this one was I just had to give it a try. I thought it was ok but my hubby and neighbors said it was great so I'm sure ya'll will like it too.

Ingredients:

 

10 soft taco shells (I used corn tortillas not flour I think flour for enchilada are awful and makes them like paste but thats just me)

2 cups cooked, shredded chicken

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 chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup 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.

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.

Crispy Cheddar Chicken

This is another recipe that I found on Pinterest that we really enjoyed. I will let you know that we didn't make the sauce to pour over the chicken and that I used chicken tenders/strips instead of breasts and that they were wonderful. We had these with steamed veggies next time I may make the boys french fries as well (baked of course).

  

Chicken:

• 4 large chicken breasts
• 2 sleeves Ritz crackers
• 1/4 t salt
• 1/8 t pepper
• 1/2 C milk
• 3 C cheddar cheese, grated
• 1 t dried parsley

Sauce:

• 1 10 ounce can cream of chicken soup
• 2 T sour cream
• 2 T butter

Directions:
1. Cut each chicken breast into 3 large chunks.

2. In a small food processor grind up the ritz crackers. (I didn't do this because ritz crackers crush up so easily and I didn't want to make yet another dish to clean LOL)

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

4. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.

5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.

6. Sprinkle the dried parsley over the chicken.

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Bourbon Street Chicken

So lately I've been obsessed with Pinterest. Now if you have a Pinterest account you totally understand where I'm coming from, but if you don't you need to get an account now and see the awesomeness that is Pinterest! But anywho we've been trying a ton of recipes of Pinterest and have found a bunch of yummy ones. I've post a few already but this recipe is one of our favorites and will be one of our go to recipes in the future. As my child gets older though I will have to double it. We had it over steamed rice with a side of steamed brocoli it was so yummy! It was actually pretty spicy with just the crushed red peppers :) My hubby had never had Bourbon Street Chicken before I made it poor guy where has he been living?!?!

Ingredients:

• 2 boneless, skinless, chicken breasts; cut into bite size pieces
• 1 tablespoon olive oil; (1-2)
• 1 garlic clove; crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce
• 1 tablespoon cornstarch; (if thick sauce desired)

Directions:

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.
Add remaining ingredients, heating over medium heat until well blended and disolved.
Add chicken and bring to a hard boil. Recduce and simmer for 20 minutes uncovered.
Serve over hot rice.