May 1, 2011

This Week's Cravings: Cinco de Mayo & Cheesy Chicken Enchiladas

Happy Monday everyone - welcome to This Week's Cravings! I am busy joyously moving, painting, scrubbing... a new blog in the works :)


Today, blogger Rachel at Faith and Daisies is visiting with a wonderful Cinco de Mayo recipe. She is a wonderful cook who just recently began blogging. (Plus she's my beautiful sister!)


Be sure to link up a recipe, then skip over to Faith and Daisies and read her lovely blog!










Hi everybody! I am very excited to be writing a guest post for Kristen. I am visiting from Faith And Daisies, be sure to stop by and say hi! This post is for This Week's Cravings- Cinco de Mayo week. These enchiladas are the only enchiladas I make for me and my husband, they are the best if you like sour cream enchiladas!





The first thing you will do to make these is cook some chicken. The amount is up to you, I usually just want cheese enchiladas so 1 chicken breast is usually enough. I season it with seasoned salt and it's just right for the dish. Once it is cooked, cut it up. My husband and I like our enchiladas a little spicy so I cut up some jalapenos for inside the enchiladas and the sauce. Again, the amount is up to you!



Next, put the chicken, cheese and about half of the jalapenos in the tortillas. I made half of them chicken and cheese and half of them just cheese. I used 8 medium-sized flour tortillas. Roll them up and lay them side by side in a glass baking dish.




Then, prepare the sour cream sauce. Melt the butter in a skillet.


Whisk in the flour until it is smooth and let it cook for a minute or two.



Slowly mix in the chicken broth and let cook for about 5 minutes or until thickened. It doesn't have to be super thick but make sure it isn't runny. When it is as thick as you want it, stir in the sour cream.




Once it is completely blended, salt and pepper it to taste and add the rest of the jalapenos. Mix it up and pour over the enchiladas!



Bake at 350 degrees for about 20 minutes. Cut into one in the middle to make sure the cheese is melted. If it is, sprinkle more cheese on top and put back in the oven until all melted.








Serve with your favorite side dish and enjoy!



And for good measure, finish off the meal with homemade chocolate chip ice cream :)




Thanks for letting me stop by! See you at This Week's Cravings!



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Here's a run down of our little shindig and the rules:



his is your chance to share your favorite recipe each week based on our themes. Post that favorite breakfast from last week, or post your favorite cheesecake you made last month, just please stick to the theme. We want to read and discover your favorite recipe post, or if you don't have a recipe that matches this week's theme, then our hope is we inspire you to make something and link-up in the future.



Please link directly to your post, NOT to your home page. And pretty pretty please link back to one of our hosts using the button or a direct link. We hope to see you week after week sharing new recipes. It's fun to visit too! Click around at the other participant's and visit as many as you can, LEAVE COMMENTS too! Everyone loves to know their blog is being enjoyed by others. And remember, this is a blog party so please ENJOY THE PARTY AND MEET BLOGGERS!Everyone is invited, if you don't have a blog, then feel free to post your recipe in the comments for others to see.



This Week's Cravings Schedule:










May 2 - Cinco de Mayo!


May 9 - Mother's Day Brunch


May 16 - Hamburger


May 23 - Summer Salads


May 30 - Memorial Day BBQ!


Be sure to visit the party's other hosts at Delightful Country Cookin' and Mom's Crazy Cooking!


Post & share our button please:








3 comments:

Our Treasured Home said...

I love the picture!! You both are beautiful!! This recipe looks very delicious! One that could be made ahead of time.

Tina @ MOMS CRAZY COOKING said...

I will have to make these, they look delicious!

Carla and Michael said...

I am loving all of these Mexican recipes. So much inspiration here. Thanks.