So, if you’re on Pinterest, you probably have the same problem as the rest of us: you pin about a kazillion things on all your boards but never actually do any of them. Sigh. In order to remedy this, Lisa at The Splattered Apron has started an every other week linkup called Pinteresting Recipes. This is my first time to participate, and I am so excited!!
I love Pinterest and the ability to find great blogs and new ideas, as well as the obviously ability to save and share things for later. However, I absolute hate the way some people discuss the popular pin in the name/comment section. “Some pinner says…” Then they usually talk about how this is the best or most wonderful thing ever. Ugh. Don’t know why, but that just bugs me. And it kinda makes me want to boycott all pins that have those words attached to them, since they’re somehow tainted. Tainted with what? Popularity? I’m weird. But for this post, I decided to suck it up and try one of those popular pins. Because they must be good if they’re so popular, right?
Here’s a photo of the original:
The pin of this recipe that I then pinned was labeled as “According to many pinners-THE BEST white chicken enchilada recipe ever!! Easy too.” See? Pet peeve right there! But is it worth the hype?
Here’s how mine turned out.
I must say, these White Chicken Enchiladas were pretty tasty and easy. The best? Well, I’m not sure I’d go quite that far, but they were delicious.
We loved how each bite of these enchiladas was full of flavor: tender shredded chicken and sharp cheddar cheese absolutely drenched in a luscious white sauce made with sour cream and sweet green chilies. The original recipe used all white cheese [Monterey Jack], but when I made these my grocery store was completely out, so I had to improvise. I’m sure they would be awesome either way–cheese is cheese, after all!
Will I make them again? Sure thing. They aren’t healthy or authentic Mexican food, but they do provide a good dose of cheesy comfort food. You can never have too many comfort food recipes. So thanks to Pinterest for pointing me to this awesome new recipe and blog. On that note, I’ll close with a link to a post I recently read about Pinterest/blogging/internet etiquette. It’s a great read, so I hope you check it out.
- 2 cups cooked, shredded chicken
- 2 cups shredded cheese [Sharp Cheddar or Monterey Jack]
- 10 soft tortillas [I used wheat]
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounce can diced green chillies
Preheat oven to 350 degrees. Lightly grease a 9×13 pan with cooking spray.
In a mixing bowl, stir together chicken and half the cheese. Divide bewteen tortillas, roll up, and place in pan.
Next, make the sauce. Melt butter in a small saucepan over medium heat. Whisk in flour and cook for one minute. Slowly pour in broth and whisk until smooth, then heat until sauce thickens and begins to bubble. Remove from heat and stir in sour cream and chilies.
Pour sauce over enchiladas, then top with the rest of the cheese.
Bake enchiladas for 22 minutes, then broil for a minute or two until cheese becomes brown and bubbly.
Time: 45 minutes [15 minutes active].
Yield: 5 servings.