I have not been paying proper attention to my blog. We have been so busy lately and it has been the last thing on my mind. We have remodeled about 85% of our home over the past few months (in some way or another) and I finally feel like I can breathe again. We still aren't completely finished, but we are getting there!
So what have we done? The biggest thing was a complete kitchen remodel. We changed EVERYTHING!! We saved the floors for last because we ran them throughout the entire house. We also painted our living room and hallway and got a new sofa, curtains, rugs, and accessories. We also changed my beloved dressing room into an office. This required moving Brian's clothes from the bedroom to the new 'office' and all of my clothes from the old 'dressing room' into the master bedroom. I also bought all new bedding for our bedroom and hung some new artwork throughout the house. As you can imagine, all of this was DIY and included many, many craft projects. I will have so many things to show you and hopefully I can get back into a good rhythm with my blog posts.
As for today's post, dinner was White Chicken Enchiladas. I have made these a couple of times and they are very good. I changed the original recipe by using diced jalapenos instead of green chilies and added cumin and garlic powder to the cream sauce. Using a rotisserie chicken made it really easy and the perfect weeknight meal.
Chicken Enchiladas with Jalapeno Sour Cream Sauce
( adapted from Joyful Momma's Kitchen)
10 soft taco shells
2 cups cooked chicken (I used rotisserie)2 cups shredded Monterrey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced jalapenos (or green chilies)
1 tsp cumin
1/2 tsp garlic powder
In a saucepan, melt butter then stir in flour and cook for about 1 minute. Add broth in a slow stream while whisking, until smooth. Heat over medium heat until thick and bubbly.
Turn down heat and stir in spices, sour cream, and chilies. Be careful not to boil the mixture, it will curdle!
Pour sauce over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.
Enjoy!
