White Chicken Enchiladas

This here was one of those recipes floating around on Facebook that I just knew I had to try! I was NOT disappointed and hope you won't be either!!

(Recipe from here: http://www.tastebook.com/recipes/3043084-White-Chicken-Enchiladas?full_recipe=true)

• You will need:
• 10 soft taco shells
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterrey Jack cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles. 

DIRECTIONS

• 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, but don't boil it!
• 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.

chimichangas

 image

so i posted this on my blog a few years ago. i just had an apostrophe (i think you mean an epiphany); lightning has just struck my brain. i realized that these babies have yet to grace howe to cook with their presence. these things are a jewel. growing up, we all always requested these for our birthday dinners. my mom hated to make them, but i don't know why because they are suuuuper easy. and so good. and almost restaurantish if you turn on some mexican tunage and put on a sombrero.

you need:

-meat (i use round steak. it's yummy and super cheap. my sister uses chicken. do what you want. just put it in the crocker all day so it shreds easily)
-tortillas (the thinner the tortilla, the better. the super thin lynn wilson ones work well. plus, they're cheap!)
-refried beans (mine are straight out of a can. I know some people make them themselves. and i'm classy, but i'm not that classy.)
-shredded cheddar cheese
-oil (this is for frying, so you'll need a lot)

so once your meat is cooked and shredded, heat up a tortilla in the micro for 10 seconds or so. then, layer it down the middle with refried beans (smear them around), meat, and plenty of cheese. like so:
next, fold it up like a little burrito (or chimichanga. ha!). fold the short sides in so they're on the meat, then fold up the other sides. looks something like:
finally, after you get over how classy i am with my half-painted black nails, pinch your chimi between your tongs and place in oil. your oil needs to be really hot. it will look something like:

hold it in there until it's golden brown (10ish seconds).

voila! serve with sour cream, guacamole, and salsa. yuuum.

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Crispy Southwest Chicken Wraps

Oh, Pinterest! How can I be so addicted to you? Probably because you help me find delicious meals to make as well as a million holiday/birthday/craft ideas that I will never get around to actually doing anything about. But, I digress... I found these little beauties and knew I had to have them! Matt and I thought they were pretty darn delicious, I'm sure we'll have them again before too long. Hopefully you'll like them too!

(This recipe and picture came from here.)

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

**Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps nice and creamy. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

**Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. 

Delish!