Sunday, January 15, 2012

HUMP DAY SUNDAY DINNER... watch out Frontera, Poblano's & On The Border - Chicken Enchilada Casserole today is Sunday, day #2 of my 3-day weekend -- kind of my "hump day" for the weekend.  I'm trying to decide what to make for dinner tonight.  Don't want something that is too difficult or time consuming to make but I definitely want it to be yummy.  I know the PERFECT recipe.  I found it while surfing "pinterest" several weeks ago (a site that has all kinds of awesome ideas for all kinds of things).  I actually made this recipe a few weeks ago and it was AWESOME.

Anyway, since I haven't posted my actual recipes yet...I will start with posting this recipe first.  I will photograph mine once it comes out of the oven.  Watch out Frontera, Poblano's, On The Border...Gourmet Girl's enchiladas are in town...and if you like Mexican food, these will literally knock your socks off and make you scream ole -- you might just do a little Mexican hat dance.  You will wonder how something so simple can be so good!

Now, I am going to head to the kitchen and get my chicken boobies (boneless breasts) cooking so I can shred them later for this dish. You can adapt it to your own personal taste by adding your favorites to the chicken and cheese enchiladas (salsa, peppers, onions, jalapenos, mushrooms, etc.) and I guarantee it will come out terrific no matter what you add (unless, of course, you don't like enchiladas which would make me wonder why you are making this recipe in the first place).  This recipe is also a great way to use up leftover chicken and to make it even easier, you could simply pick up a rotisserie chicken and bypass cooking your own.  Enjoy!

This is what goes into these....
(If you click on the photos below it will enlarge them and allow you to click through them as a slide only further enhances the beauty of the food)

Recipe follows below...
10 stuffed & rolled little enchiladas, just waiting to be sauced
All sauced & cheesed, waiting to be baked

And last, but certainly not least...
(can you hear the drum roll in the background?)

Baked and just begging to be eaten and savored...
Of course we have to eat our veggies...
Fresh broccoli is not only good for is beautiful too!
Is that a meal, or WHAT?
I have to say that this is "eyes rolling in the back of your head" good!  YUMMY!!!

White Chicken Enchiladas

Chicken & cheese enchiladas with green chilies, sour cream & Monterey Jack cheese sauce

10 soft taco shells (I use small flour tortillas but you can use corn or whatever you like)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese (if you like it spicier, substitute some pepper-jack cheese)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream (I use reduced fat)
1 (4 oz) can diced green chilies, drained

1.  Preheat oven to 350 degrees.  Grease a 9x13 baking pan
2. Mix shredded chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
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 thick and bubbly, stirring frequently.  
4. Stir in sour cream and chilies.  Do not bring to boil, you don't want to curdle your sour cream.
5. Pour sauce over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

BOOM....YOU HAVE JUST MADE AN AWESOME DINNER is time for dessert....which everyone knows is the most important meal of any and every day.  It gives you 100% of the USDA's guidelines for taste, happiness and satisfaction and the fact that it is chocolate....well, that is just the "icing on the cake".  A wise man once said that a day without chocolate really wasn't a day at all....and even though I don't recall who he was (and don't really care), I believe him -- I mean LOOK at all the antioxidants you are getting!!! 

Yum-Yum Brownie Muffins
This is absolute low fat chocolate heaven...

Tonight, for dessert, I am making "Hungry Girl's" Yum-Yum Brownie Muffins....they are awesome, low in fat and have only 2 ingredients....YES, your eyes did not deceive you...TWO....However, in order to "make them my own", and improve (ever so slightly) on perfection...I like to sprinkle on a 3rd ingredient (mini-chocolate chips).

So, this is your shopping list:  1) Devil's Food Cake mix; 2) 15-oz can of Libby's pure pumpkin...that's it!!!  But, if you want to make them like I do, your last ingredient is:  3) mini-chocolate chips -- it is as easy as "one - two" OR "one - two - three" decide.  These muffins are moist, chocolatey, delicious and only "taste" sinful.  The recipe is below.

2 ingredients
3 ingredients


***(1 Muffin = 181 calories, 3.5g fat, 37g carbs, 2g fiber, 2g protein) + how many mini-chips you decide to add -- I add about 1 teaspoon to the top of each muffin

 Ingredients & Directions
1 box devil's food cake mix (I prefer Duncan Hines)
1 15-oz can solid pack pumpkin (I prefer Libby's)

Mix the two ingredients together. (Do NOT add anything else that may be mentioned on the box, such as eggs, oil, or water.) The mixture will be very thick and even though you will be tempted to add in other things to make the batter smoother....DO NOT DO THIS AS IT WILL RUIN THEM!

Place the batter into muffin tins lined with paper or foil liners (I like to use an spring-loaded ice cream scoop to move the batter evenly to the tins), or spray tins with non-stick spray.  Bake at 400 degrees for 20 minutes. Makes 12 regular muffins.

It doesn't get a whole lot easier than that! 

***Disclaimer:  Everything on this page was made with LOVE...lots of lovin from my oven!
These help me add a spoonful of love to all my recipes!


Rachel said...

We're having these for dinner tonight, can't wait for my husband to get home so I can try them! Thanks for sharing your recipe!

Gourmet Girl Cooks said...

Hope you like them! I've made them without adding veggies (poblano peppers, jalapeno, etc.) and also with...they are good both ways.

Rachel said...

Everything was delicious! I copied your meal right down to the double chocolate muffins :) I've had them before without the mini chocolate chips but they were so much better with! Gotta love ways to sneak some extra veggies in! I used some of my leftover crockpot chicken for the filling with salsa/corn/blackbeans in it. The sour cream sauce on top really made it perfect, I usually use a red sauce but this is my new favorite enchilada sauce :) Even my pickiest eaters had seconds--high praise when there are chocolate cupcakes in the wings for dessert! (Me, I saved room for seconds on dessert! Haha!)

Gourmet Girl Cooks said...

So glad you and your family liked it. It's a bonus when you already have cooked chicken to use up too! I'm with you on the seconds on dessert too. ;-)