Rotisserie chicken was on sale this week so I picked a couple up for dinners. Yesterday we had chicken salad, but I wanted to do something different tonight. After peeking around the Internet I decided on White Chicken Enchiladas from Tasty Kitchen.
The first thing to do was cook the corn tortillas. I have been on a big "HEB brand" kick lately. Less money and most times it tastes better. Do I sound like a commercial?
I chopped the onion and jalapeno. I was nervous putting in the pepper, worried it would be too spicy, but it was perfect.
I love the smell of sauteing onion (jalapeno and green chilies).
And here is the rotisserie chicken I talked about; all chopped and ready.
This made a great filling for the enchiladas. Sorry about the shadow. Not my best photo, but you try holding a warm tortilla filled with piping hot filling while trying to take a photo without dripping anything on the floor.
Now that they were all rolled and in a pan, I needed to make the white sour cream sauce.
Melted butter and flour just looks good, so I took a picture.
And it makes a great thick base for a white sauce.
A little sour cream, paprika, Monterrey Jack cheese, and chicken broth and its ready to pour over my yummy enchiladas. First, a little more Monterrey Jack on top.
Then my sauce.
In the oven.
All bubbly and yummy. I wish I had taken this picture before it began to cool so you could see it simmering.
And on my plate with Spanish rice . . . yea . . . awesome.
I did make another pan to freeze, but tore the tortillas to make more of a casserole. Also, the recipe called for cilantro, but I passed. Not a fan.