White Chicken Enchiladas

From: Joyful Momma's Kitchen

Ingredients:

• 10 soft taco shells
• 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 chilies

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.

Verdict:
Thumbs up! Oh my gracious, these are divine. I made them one time last year and made them almost once a week for a few weeks. So good! They really aren't that spicy so don't let the chilies scare you. If you go to the original blog, she has a lot of other suggestions as well, such as substituting the sour cream or making these into freezer meals. Will keep making these for sure!

Weeknight Enchiladas

From: Southern Living Weeknight cookbook

Ingredients:
1 lb ground chuck
1 small onion, chopped
1 (10-oz) can tomato soup, undiluted
1 (10-oz) can mild enchilada sauce
8 (7 or 8 inch) flour tortillas
2 cups shredded Cheddar cheese, divided

Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13x9 inch baking dish. Pour remaining meat mixture over tortillas. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. If desired, serve with sour cream and olives.

What I did differently from the recipe:
I used "medium" enchilada sauce instead of mild, which made me nervous because I don't like stuff that is very spicy. But it was great, and not too hot.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! I have been putting off making this recipe but I have no idea why. It was SO EASY, fast, and it was delicious! It didn't really taste to me like the enchiladas I get at Mexican restaurants (which I love) but seriously, these were so good. I will definitely be making these again.

Weeknight Enchiladas

Ingredients:
1 lb ground chuck
1 small onion, chopped
1 (10-oz) can tomato soup, undiluted
1 (10-oz) can mild enchilada sauce
8 (7 or 8 inch) flour tortillas
2 cups shredded Cheddar cheese, divided

Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13x9 inch baking dish. Pour remaining meat mixture over tortillas. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. If desired, serve with sour cream and olives.

If you want to freeze: Make the sauce and the enchiladas. Put the sauce in the enchiladas as normal and arrange them in the baking dish. Place the remaining sauce in an airtight container instead of pouring it over the enchiladas. Cover dish with plastic wrap and foil. Use within 2 months.

To use from frozen: Thaw sauce in fridge overnight. Preheat oven to 450. Pour sauce over enchiladas and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover, bake about 10-15 minutes.