It's the last day of July. In a couple of months I can look forward to not having to sit on the AC vents to survive the days. I feel wildly giddy about that. Just the vague future idea of daily temperatures in the 70's and lower gives me hope for the future. An update on the travelers...they did indeed get the 2nd truck fixed and are headed into the wilds. I am in charge of rescuing the first truck when my son heads to the practice's satellite office on Wednesday when he does surgery at the crack of dawn. I may be sitting on the sidewalk outside the car repair place until they open for business.
With an empty house, I have been making my way through the leftovers in the fridge for my dinner. I have munched on some Laramie Loaf, and actually there wasn't as much of that left as I would have liked, thanks to my daughter being home for a bit before leaving for the trip. There was also one little enchilada left for dinner last night, and this is the recipe I made this week for them. Pretty much anything from the Pioneer Woman is good stuff, and Mom Food to boot.
White Chicken Enchiladas
2-1/2 cups cooked, shredded chicken (I used leftover roast chicken from last Sunday's dinner)
2 cups reserved broth from chicken (since I was using leftover chicken that was already cooked, I used canned broth)
3 Tablespoons canola oil
12 whole corn tortillas (I fried the first few tortillas like the recipe said, but I got tired of that pretty quickly and found that warming the whole stack for about 45 seconds in the microwave did just fine making them pliable.)
1 whole large onion, diced
3 whole 4 Oz cans whole green chilies, diced (I used some chopped green chilies I had frozen from the garden and they worked just fine)
1 whole jalapeño, seeded and finely diced
1 teaspoon paprika
1/2 cup heavy cream
2 Tablespoons butter
2 Tablespoons flour
1 cup sour cream
2-1/2 cups Monterey Jack cheese, grated
Salt And Pepper, to taste
Picante Sauce (optional)
Cilantro, Chopped (left this out....not a fan)
Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired. Serves 6-8