Enchiladas Blancas

Hey everyone. I had a busy weekend. I had to cook though. I don't know if you read about my experience with Chuy's chile festival, but I loved their enchiladas blancas. I had to get on the internet and find a recipe right away. One thing I did change is the heat. It was entirely too hot for me when I got the dish at the restaurant. So here we go, my version of enchiladas blancas.

Start with the ingredients:

Chopped green chilies. 1 small can

8 flour tortillas. The way I make my other enchiladas is I use corn. Flour is a different taste but still good. While I was putting the ingredients together I put these in the oven to warm them up. It would be easier for rolling.

Chicken of course. I used 3 thighs.

A casserole dish.

Oh and my favorite thing....Pepper jack cheese. I would put this cheese on everything if I could. I love the little spicy bite it has to it.

Cream of chicken

Onion powder to substitute for the real onion. (I don't like real onion)

First thing that you want to do is boil the chicken. This will take at least 15 minutes.

After a little while you can start on the sauce. Add the cream of chicken and sour cream to the pot. (Whoops... I forgot to mention to get a 8 oz thing of sour cream) I added a bit of water just to make it a bit smoother and thinner. Just eye ball it.

Mix it until smooth.

Add the can of chilies when the sauce is heated up. Also some salt and onion powder to your liking.

While the sauce is heating up you can go ahead and grate the entire block of cheese. The other day I saw Barefoot Contessa use a food processor to grate cheese in like 5 seconds, so when I get the money boy I am really getting me one of those babies!

After the chicken is done cooking you can either shred it with a knife or just use your hands like I did. Make sure the chicken is cooled enough that you don't burn your hands.

Next we need to assemble the enchiladas. Just put some chicken in the middle and some cheese on top. If you need a refresher on how to roll it just look at my entry for my beef and rice enchiladas.

When you are done it should look like this.

After pour the sauce on top.

Add the remaining cheese on top. Put it in the oven at 350 for 30 minutes until the cheese has melted.

It should come out looking yummy and temp you to pull out your fork and knife right there and eat it over the stove.

So good. The other thing that I forgot to mention is that the heat is really not there at all. The green chilies are not hot at all and the pepper jack gives it a very slight pop in your mouth. My boyfriend added a bunch of jalapenos to his plate but I said no thank you.

Let take a closer look. I love these shots. It makes it look really yummy. Try it I am sure you will love the results.