Nancy's White Enchiladas

There is a dish that I'm not able to cook right now that Himself and I absolutely love. I've dubbed it Nancy's White Enchiladas (though I'm not sure if they qualify as enchiladas or are just very fancy burritos), after my mom who inspired this dish. I only had a memory of the taste and the fact that it was poultry of some kind in a cream based sauce.

My mom only served these a few times when I was a teenager, so all I had to go on was the fluttering flame of a distant memory. I remembered they were good, they had turkey in them (at least I thought it was turkey), and they were cheesy. I wished my mom had written it down. If she did, it disappeared after she died and no one could remember it. I was the only one who really remembered her making them, though my dad told me he could remember something like them being served a few times.

It took me years to replicate the flavor I remembered. Several attempts at it were met with failure (in more than one way). I almost gave up but I decided to try it just one more time. I got it. But of course, I couldn't just leave it at what my mother did. I served them a few times that way and then I started experimenting again.

Here then is the base recipe altered with the things I've found over the last few years made it taste different but still hold true to the white enchilada recipe they were started from.

Sauce

1 lb Monterey Jack, shredded

1 lb Pepper Jack, shredded

1 16 oz container sour cream

2 T minced garlic

1 medium onion, diced

2 T chili powder

1 tsp chipotle powder

2 tsp garlic powder

2 tsp onion powder

4 tomatillos, chopped finely

2 small cans diced roasted green chilis

Filling

Sauce

2 c diced poultry (turkey or chicken)

2 c cooked rice

½ lb Monterey Jack, shredded

½ lb Pepper Jack, shredded

12 large flour tortillas

1. Preheat oven to 350 F.

2. Pour sour cream and cheeses into a large pan. Heat on medium until all the cheese is melted. Toss in the remainder of the ingredients. Stir until well blended and everything is heated through. Set aside quarter of the sauce in a smaller pan and put to the side.

2. Spray large glass baking dish with something to keep the tortillas from sticking.

3. Take remaining sauce, the poultry and the rice and mix together. Spread liberally in each of the tortillas, rolling them up so the ends are tucked in. When finished, cover the tortillas with the sauce, and then the rest of the cheese. Bake for 20 minutes, or until cheese is melted.

You can cut the rolled up enchiladas in half before you put the sauce and cheese on to extend the value of the recipe. I usually do because these are usually pretty large. Expect if you're not feeding a large group or a ravenous teenager or two that you're going to have leftovers.

Freaky Food Friday - White Enchiladas, Tortilla Soup, and Taco Seasoning

Hey all!  Today I decided, in honor of Himself who LOVES Mexican food, I'd share three of my favorite recipes.  Two are actual food recipes.  The third is the mix of spices I use in my homemade taco seasoning.  I thought I'd share.  *grin*

Nancy's White Enchiladas


2 c. chopped cooked chicken or turkey
2 c. Monterey Jack cheese, shredded
1/2 c. Mozzarella cheese, shredded
1 1/2 c. Pepper Jack cheese, shredded
1/4 c. milk or heavy cream
2 8 oz. containers sour cream
2 small cans diced smoked green chilies
2 tomatillos, chopped fine
1 medium onion, diced
2 cloves garlic, minced
1 T. chili powder
2 c. cooked rice
12 10" flour tortillas
1/4 c. Monterey Jack cheese, shredded
1/4 c. Pepper Jack cheese, shredded

Preheat oven to 350 F.  Grease 13x9 baking dish and set to the side.  In a large pan, place 4 c. of cheese and add the milk and sour cream.  Set aside remaining 1/2 c. of cheese.  Heat on medium heat until the cheese starts melting.  Add everything else except for rice and chicken.  Mix together until sauce is thick and smooth.  Set aside 1/2 c. of sauce and then add the rice and turkey.  Take filling and pour into tortillas.  Roll like a burrito and put into the baking dish.  Take remaining sauce and cover the top of the enchiladas.  Sprinkle remaining cheese on top and bake for 20 minutes, or until cheese is melted.  Serve immediately.

Tortilla Soup


18 c. chicken broth
12 cloves roasted garlic
1 10 oz. can diced tomatoes, drained
1 large onion, chopped
2 jalapeno peppers, cleaned and chopped into 1/4" pieces
2 Anaheim peppers, cleaned and chopped into 1/4" pieces
2 tsp dried oregano
1 T chili powder
4 c. chopped or shredded cooked chicken
2 limes, juiced
12 (6 inch) tortillas, cut into strips and toasted

In a large heavy pot, bring chicken stock, roasted garlic, tomatoes, peppers, and spices to a full rolling boil.  Simmer for 30 minutes.  After 30 minutes, sautee onions until brown and translucent.  Add to pot with chicken and lime juice.  Simmer until chicken is warm.  Put tortilla strips into the bowls and pour the soup in on top.  (This makes 12 good sized servings.  I'm used to feeding a large crowd of people.)

Anni's Taco Seasoning


4 tsp. dried minced onion
3 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/4 tsp. chipotle powder (or 1/8 tsp cayenne, if you prefer spicier stuff)

Mix all dried spices together and store in an air tight container.  Add 1 Tablespoon of mix per pound of ground meat.