Monday, September 26, 2011

White Chicken Enchiladas with Green Chile Sour Cream Sauce


4 words:  you must try this!  These were soooooo good!  To top it off, it was one of the quickest dishes to put together.  Huge hit in our house!

White Chicken Enchiladas with Green Chile Sour Cream Sauce (Let's Dish)

8 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish

Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside. Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.

Sunday, September 25, 2011

Crockpot Baked Potato Soup


I stumbled upon this recipe on my new found addiction, Pinterest (props to Molly for pinning it).  I'm always searching for recipes that allow me to utilize my crockpot.  This recipe appeared too easy and I didn't have high expectations.  Boy, was I wrong.  This was delicious.  Matt loved it, but asked me to add some additional protein  To satisfy his request, I may add ground turkey next time.  Perfect comfort dish for fall. 

Easy Crockpot Potato Soup (Pearls, Handcuffs & Happy Hour)

1 30oz. bag of frozen, shredded hash browns
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 8 oz pkg. cream cheese
bacon, shredded cheddar cheese, green onion, sour cream for garnish

Combine everything (except cream cheese) in your crockpot.  Cook on low for 6-8 hours.  About one hour before serving, add cream cheese to the crockpot and cook until thoroughly melted.  Ladle soup into bowls and top with bacon, cheddar cheese, green onion and/or sour cream.