Sour Cream Chicken and Spinach Enchiladas

Ok, so here is the story on how these came to be... We are into football, I mean really into it! and that includes Pee Wee Football coached by my husband. I'm not talking about that cutesy "every ones a winner, let's just have fun crap". I'm talking if it aint broke get back out there... if your bleeding, rub some dirt on it... and if you're gonna cry GET OFF MY FIELD kinda football!! We are here to win... if you're not first you're last kinda football!! So, starting back in 2007 after every game we would meet at a little mexican restaurant to celebrate (probably because of the free margaritas... but who cares what the real reason was). This little restaurant made spinach enchiladas with a sour cream sauce, and one Saturday afternoon they were out of spinach!! I had my mouth watering for one of those enchiladas... dang it!! So I went home, looked up a sour cream sauce recipe and Ta Da!! History in the making. (Oh, and I decided to add chicken because my hubby is a meat and potatoes kinda guy. He will eat his veggies, but there had better be some meat in real close proximity.)These are to die for... seriously!! They are that good (and they freeze well too!)

Sour Cream Chicken and Spinach Enchiladas

Ingredients
2 T olive oil

1 cup finely chopped onion
1 clove minced garlic
1 package fresh spinach
3 cups cooked shredded chicken
1/2 tsp salt
2 cups shredded Monterrey jack cheese
12 corn tortillas
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
2 cups sour cream
4 oz can green chilies
2 T chopped cilantro

Directions
Preheat oven to 375. Spray 9x13 pan.
Sauté onion until soft, then add spinach and garlic and sauté until wilted.
Add chicken and salt to vegetables; let cool and add cheese.
Soften tortillas by heating in microwave, fill with chicken mixture and place seam side
down in 9x13 pan.

Melt butter in sauce pan over medium heat. Add flour and stir for one minute.
Gradually whisk in the chicken broth and cook, stirring, until sauce thickens.
Remove from heat and stir in sour cream and green chilies. Pour sauce
over enchiladas and bake in oven for 30 minutes.

Serve with this rice recipe, refried beans and a Margarita!!

Comments

Italian Feast Part 1 - Spaghetti alla Carbonara

Ok, so I can't just make Cannoli, nope... gotta have something to go with it and since I was making Cannoli... I decided to do a whole Italian Feast! After seeing this recipe on Living in the Kitchen with Puppies , I knew I had to make it. Spaghetti alla Carbonara Recipe courtesy Nigella Lawson Ingredients: 1 pound spaghetti 2 cups cubed pancetta rind removed (I used bacon) 2 teaspoons olive oil 1/4 cup dry white wine or vermouth 4 eggs 1/2 cup freshly grated Parmesan 1/4 cup heavy cream Freshly ground black pepper Freshly ground nutmeg Directions Put a large pan of water on to boil for the pasta. In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat. In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta accor

Fried Ravioli

Benvenuto Giada! I am so excited that Giada is the chef we will be cooking from for the next six months over at I Heart Cooking Clubs!!! She is my absolute favorite celebrity chef. Over the years I've made many of her recipes and can't wait to make more. After browsing through some of her recipes over at the Food Network web site I settled on a simple but oh so delicious recipe of fried ravioli. They were so good! And easy... and GOOD!! Mmmm, just looking at the picture makes me wish I has more. Ingredients: Olive oil, for frying 1 cup buttermilk 2 cups Italian-style bread crumbs 1 box store bought cheese ravioli 1/4 cup freshly grated Parmesan Marinara sauce, heated, for dipping Directions: Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medioum heat until a deep-fry thermometer registers 325 degrees. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Dip ravioli in buttermilk to coat, al

Fried Cabbage

Happy New Year Y'all! It's a tradition to eat black eyed peas and cabbage on new years... for luck and prosperity. I did a little research this morning and this is what I found. For New Years, pork represents health and wealth, and continued prosperity. Some say also that a pig also represents progress - since pigs pretty much can't just look backward without completely turning around, so a pig represents forward progress. The tradition of black-eyed peas for southerners is believed to have originated back during Civil War times when Sherman's soldiers raided southern homes, taking virtually all of the food and burning the crops, but mostly ignoring the fields of black-eyed peas, because they thought them to be food for the livestock and of no value otherwise. As one of the few food sources left to sustain the people and the southern soldiers, those black-eyed peas came to represent good fortune. The black-eyed peas represent coins, cabbage represents paper mon

Sweetie's Kitchen Adventures

Search This Blog