Friday Night Fiesta .... and then a Siesta!

Dave is building me some beautiful shelves to store my many tubs of decorations so I posed the question to him: what can I make you for dinner? As always the answer is- whatever you'd like. Hmmmm, what to do? The same ole, same ole or step out and be funky? I went to Pinterest and found this VERY satisfying recipe for a white chicken enchilada with green chilli sour cream sauce...and well, it's simply OUT of this world! Yes, I added my own touches to it and jazzed it up a bit. I like a little more heat, but this was just right for Dave.....

6 soft taco shells
2 cups cooked, shredded chicken
3/4 cup diced onion
1/2 cup diced green peppers
3 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 chillies
taco seasoning
jalenpeno slices


1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Saute peppers and onions in tablespoon of butter and add a bit of taco seasoning.
2. Mix chicken, pepper and onions, and 1.5 cup cheese. Roll up in tortillas and place in pan. I added the left over chicken mixture to the top of the tortillas.

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, chilies, and 1/2 cup cheese. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese and add a jalenpeno slices to the top
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

We intended ONLY to eat 2 each of the enchilladas, but the amazing taste got the better of us and we finished the pan! So I happily declare this is a Dave tested and Dave approved recipe!


This recipe is adapted from Pinterest post pinned from Joyful Momma's Kitchen blog- I had to adapt because that is who I am... and I think I made it better!