Know what I haven’t posted in forever? A recipe! This one is a staple for fall and winter in our house, which, sadly, it’s starting to feel like outside some days.
Somewhere around two years ago, I first got it in my head to make my husband (who was, at that time, simply my boyfriend) enchiladas.
I was going to school, student teaching, and working. The idea of a meal I could assemble ahead of time and pop into the oven after work seemed genius.
(I think this is the appeal of casseroles. But I grew up in a house without casseroles, so they don’t pop into my head. Baby Brother learned what a casserole was just last year. Not even kidding.)
When I suggested it, he informed me he “didn’t like enchilada sauce”
My mommy had always made enchiladas that involved leftover chicken, and this fine red can
Mixed with some cheese and peppers? It’s good. I’m not above admitting that.
And so I did them like that. And it worked.
Until my husband saw what the soup looked like straight out of the can
No way friends, no way. It was, to quote him “scary”
So I had to invent a new way to make enchiladas. Because I wasn’t going to back down from a meal that I could make while putting off homework on Sunday afternoon, and being able to toss it in the oven after a Monday full of Kindergarten.
Over time I’ve tweaked it, and it’s become something my husband loves. And it uses up leftovers! Win!
You mix up about two cups of chicken stock and 1 1/2 cup of sour cream
And add whatever seasonings you have hanging out. If you’re using homemade stock (I do), it needs a little salt
Plus 1/4 c of flour or so. While this is simmering away you dice up leftover chicken
And assemble your tortillas
Chicken goes in
If you’re feeling brave you can add zucchini, or other veggies
(But only to your own, unless you want to watch your husband pout his way though dinner)
Usually I use a can of these babies in my sauce
But right now I actually have roasted peppers in the freezer so I used them instead
Plus delicious cilantro
I let the sauce cook down a little, and add more flour if needed. It doesn’t need to be super thick.
- 1 1/2 c sour cream
- 2 c chicken stock
- 1/4 c flour
- about 3 c chicken
- 8 tortillas
- 1 1/4 c cheese
- 1/4 c diced peppers, or one can
- 1/3 c chopped cilantro
- cumin, smoked paprika, garlic, and salt to taste
- zucchini (optional)
Mix together stock, sour cream, and flour, and seasonings. After mixture reaches a low boil, reduce heat and add the peppers and cilantro.
Place tortillas into a large baking dish. If you’re smart (unlike me) spray the bottom of the pan with oil. Divide up chicken evenly among tortillas, then add 1/4 c cheese to each (reserve remaining cheese for topping)
Spoon sauce into each tortilla, and roll up. Top pan with additional sauce and remaining cheese. Bake at 425 (I cover with foil for the first few minutes to prevent over-browning if it’s been refrigerated so that it has time to get warm) until cheese is melted.
Do you have any make ahead meals you love?