We both enjoy Mexican food, but there are no Mexican restaurants nearby (the closest is in the city), which means we have to fulfill our cravings by making our own! We’re not experts, but we’re slowly improving.
I found this recipe for white chicken enchiladas on the blog Joyful Momma’s Kitchen, through Pinterest. I made some very slight modifications, but the basic recipe is the one from her site. You can use a few cheats if you’re in a hurry, like using a rotisserie chicken from the grocery store for the shredded chicken, instead of cooking your own ahead of time. The original recipe also calls for sour cream and chicken broth, but as you’ll see below, we replaced that with Greek yoghurt and vegetable broth (it’s what we had on hand). We also made fewer than 10 (8, to be precise), and just put more filling in each.
6. Bake 22 min and then under high broil for a couple of minutes to brown the cheese (watch carefully, it can burn quickly under the broiler).
The finished product was very filling and flavourful, but we’d definitely add more spice next time. This basic recipe is very mild (which she does mention in her post), so next time I would add some cayenne, chilli powder, and maybe some chopped jalapenos to make it hotter. This is a great basic recipe though, and gives you lots of flexibility to make modifications and additions as you see fit.