White Chicken Enchiladas

Oh-my-lanta! This are amazing! This recipe from Joyful Momma's Kitchen went viral on Pinterest. This has turned into one of Skubz favorites, and a go-to meal for me when I don't have a lot of time. I did make a few adjustments to the original recipe. We found that, for our tastes, the recipe didn't have enough spice. If you don't like your food too spicy, you can stick with the original recipe and omit the red pepper flakes and chili powder.

The green chilies aren't hot at all. But we like the flavor so we've doubled the amount! And finally, I can never find shredded Monterey Jack cheese at our local stores, so we have always just used mozzarella. One of these days, when I get out to the cheese factory, I will get some pepperjack, and give that a try!

We buy rotisserie chicken in this family, maybe once every week or so. We take it off the bone and use that in our chicken recipes. It's so convenient, since it is already cooked, seasoned and it shreds so nicely! That's what we use in this recipe as well.

White Chicken Enchiladas
10 soft taco shells
2 cups shredded rotisserie chicken
2 cups shredded Mozzarella cheese
3 Tbsp. butter
3 Tbsp. flour
1 (14.5 oz) can chicken broth
1 cup sour cream
2 (4 oz) can diced green chillies

1 tsp red pepper flakes

1 Tbs chili powder


1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Put some of the chicken/cheese mixture in each tortilla, roll up and set in the 9x13
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 thickened.
4. Stir in sour cream, red pepper flakes, chili powder and chilies. DO NOT allow this to come to a boil after the sour cream is added. It will curdle.
5. Pour over enchiladas and top with remaining cheese.
6. Bake for about 20 minutes, or until cheese is stringy. Turn oven onto broil to brown the cheese (if you have the patience, we never do!)

Crockpot Cheesy Chicken and Rice

Ohh this was an amazing recipe. I made this on Sunday. Yeah I am a little behind, but oh well! It had rained, constantly, all weekend. And it was cold! So as you can imagine, it was miserable.
I thought about making chili, but it just seemed too cliche. And I love trying new things, so I found this little gem.
It was easy, tasty, and it was made in a crock pot (my favorite!)
It also didn't require much in terms of ingredients.

Now with this pregnancy, I had a pretty severe hatred of chicken, particularly fried, but any talk about eating chicken was enough to make me gag. It seems here in the third trimester I have gotten over that. Just in time too, I was really starting to get tired of eating beef EVERYTHING.

And I wouldn't have found this!

I whipped up some biscuits to go with this also. That recipe came from Deals To meals. I can never get mine to look as amazingly buttery and moist as hers, but they still taste good. And the Cheesy Chicken and Rice recipe came from Southern Plate.

Just an FIY, this meal still tasted as good as the first time after we reheated the left overs!

Crockpot Cheesy Chicken and Rice
4 boneless skinless chicken breast
1 onion, chopped
1 8oz pack of Ben's Wild Rice, prepared to package instructions
1 cup of cheddar cheese
1 10.5oz can cream of chicken soup
1 15oz can of whole kernal corn, drained

Instructions
Place chicken breasts in the bottom of the slow cooker. Scatter chopped onion over chicken. Spoon cream of chicken soup on top. Cover and cook-
Low setting: 7-8 hours
High setting: 3-4 hours
A few minutes before serving, add in the cooked rice, corn and cheese. Stir to combine and shred chicken. Cover and let it heat through (about 10-15 minutes). Serve hot.

Ruth's Diners Mile High Biscuits
3 c. flour
1 1/2 t. salt
1 T. sugar
1 1/2 t. baking powder
1 stick butter
3/4 c. buttermilk (OR 3/4 c. milk + 2 T. lemon juice)
1 egg
1/4 c. water

Instructions
Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown.