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Thursday, March 8, 2012

Cooking with Banshee: Chicken Enchiladas

The tagline on this blog reads: Sports, Entertainment, FOOD, and more sports.  I have been caught up in some other things lately, but I did not forget the food aspect.  So, here is a new recipe.  This is not nearly as hard to do as it seems at first blush.  I found the basics for the recipe on Pintrest.  Someone named Joyful Mama claimed these were the best enchiladas of all time.  One of my friends tried the original recipe out and told me that the original recipe was a little bland.  So, the Wild Banshee went to work and came up with this version.  And yes, the picture on the right is the actual finished product that I made.  If anyone wants the recipe for the gold margarita in this picture, please email me.

8 soft taco shells
Rotisserie chicken from grocery store (2 cups of chicken)
2 cups shredded monterey jack cheese
3 Tbs HOT salsa verde (I used Mrs. Renfro's)
1 finely diced jalapeño.  Stemmed and seeded.
3 Tbs butter
3 Tbs flour
2 cups chicken stock
1 can diced chiles (4 oz)
1 cup sour cream
1 can Rotel

Grease a 9x13 baking pan.  Preheat the oven to 350 degrees.

Remove all the meat from a rotisserie chicken from the grocery store.  It should be at least two cups.  Place all the meat in a medium mixing bowl.  Add 1 cup of the monterey jack cheese, 3 Tbs of salsa verde and the diced jalapeño.  Mix together.  Divide evenly and spoon into the soft taco shells.  Roll up the shells and place in the baking dish.  Spoon the Rotel over the rolled up enchiladas.

In a sauce pan, melt the butter.  Stir in the flour and cook for 1 minute.  Add the chicken stock and whisk until smooth.  Cook over medium heat until thick and bubbly.  Add the can of chilies.  Stir in the sour cream.  Keep stirring until smooth.  Do not let the sour cream boil because that will make it curdle.

Pour the sauce mixture over the enchiladas.  Top with the remaining cheese.  Bake in the oven for 22 minutes.  Broil for 3 additional minutes to brown the cheese a little.

This recipe is pretty spicy ... even by Wild Banshee standards.  If you want to tone it down a bit, skip the jalapeño in the chicken mixture.  Using medium or mild salsa verde in the chicken mixture will probably be an even more effective calming method.  I do not recommend skipping the Rotel because that adds a nice tomato flavor.

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