Recipe of the Month: White Chicken Enchiladas

The whole family will love these.

Photo: Antonis Achellos, thepioneerwoman.com

YIELDS: 6 servings PREP TIME: 45 mins COOK TIME: 30 mins TOTAL TIME: 1 hr 15 mins

>>>Important: For tips, see the NOTES section below.<<<

Ingredients:

3 Tbsp. canola oil, divided
12 whole corn tortillas
1 large onion, diced
1 whole jalapeño, seeded and finely diced
2 1/2 cups cooked, shredded chicken
3 (4-oz.) cans whole green chiles, diced and divided
1 tsp. paprika, divided
2 cups reserved broth from chicken, divided
1/2 cup heavy cream
2 Tbsp. butter
2 Tbsp. flour
1 cup sour cream
2 1/2 cups grated Monterey jack cheese, divided, plus more to top
Salt and pepper, to taste
Cilantro, chopped
Picante sauce/Salsa (optional)

Directions:

1. In a small skillet, heat 2 tablespoons of canola oil over medium-high heat. Fry the tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp). Place the tortillas on a large towel or stack of paper towels to drain.

2. Heat the remaining 1 tablespoon of canola oil in separate skillet over medium heat. Add the onion and jalapeño, and sauté for 1 minute, just to start the cooking process. Add the chicken, half of the green chiles, and 1/2 teaspoon of the paprika. Stir together. Add 1/2 cup of the chicken broth and stir. Add the heavy cream and stir, allowing the mixture to bubble and get hot. Turn off the heat and set aside.

3. In a separate large skillet, melt the butter and sprinkle in the flour. Whisk together and cook over medium heat for 1 minute. Pour in the remaining 1 1/2 cups of chicken broth. Whisk together and cook until it begins to bubble, 1 to2 minutes more. Stir in the remaining half of the chiles. Reduce the heat, then stir in the sour cream. Add 1 1/2 cups of cheese and stir to melt. Add the remaining 1/2 teaspoon of paprika. Check the seasonings and add salt and pepper as needed.

4. Preheat the oven to 350°F.

5. To assemble, spoon the chicken mixture on top of the tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a13-by-9-inch casserole dish.

6. Pour the cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake for 30 minutes. Sprinkle generously with chopped cilantro.

7. Serve with picante sauce, if desired.

8. Faint. Repeat as needed.

Notes:

Aren't enchiladas usually made with flour tortillas?

Enchiladas are often made with flour tortillas, but these use corn tortillas that you fry for a few seconds to soften. If you prefer flour tortillas, you can skip the first step.

How do you keep the tortillas from getting mushy?

The key here is to fry the tortillas in oil for just a few seconds before you fill them. You don't want them to get the least bit crispy, this just makes the tortillas soft and pliable and helps create a barrier so the tortillas don't soak up too much sauce and become soggy and mushy. It also adds flavor to the tortillas! You can just nuke 'em in the microwave for a few seconds.

What do you eat with white chicken enchiladas?

Serve these enchiladas with restaurant-style salsa, guacamole, and tortilla chips and you have a real feast! They're also scrumptious with black beans and rice or a fresh corn salad.

SOURCE: thepioneerwoman.com

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The Summer Go Bag: A Tiny Kit That Saves the Day Summer has a way of making “quick little outings” turn into full-blown adventures. A trip to the pool becomes dinner on the way home. A Saturday errand turns into a stop at the park. A lake day somehow requires 47 items, three snacks, and at least one person asking, “Did anyone bring sunscreen?” Enter: The Summer Go Bag . It doesn’t have to be fancy. It doesn’t have to be perfectly organized. It’s just a small tote, backpack, bin, or canvas bag you keep stocked with the little things that make summer life easier. Think of it as your warm-weather backup plan. What to put in your Summer Go Bag: Sunscreen + bug spray Because nothing ruins a good day faster than realizing you needed both about two hours ago. Reusable water bottles Keep one or two empty bottles in the bag, or toss in a couple of bottles of water before you leave. A small first-aid kit Bandages, antiseptic wipes, pain reliever, allergy medicine, and any must-have family basics. Phone charger or power bank Especially helpful for road trips, long days out, or those “I swear my phone was at 42% five minutes ago” moments. Wet wipes + tissues For sticky hands, spilled drinks, mystery car messes, and every parent/grandparent/aunt/uncle who has learned the hard way. A lightweight towel or blanket Great for parks, wet seats, surprise splash pads, outdoor concerts, or impromptu picnics. A few snacks Granola bars, crackers, trail mix, fruit snacks — anything that can survive a little heat and prevent a hunger-related family incident. Plastic bags or a small trash bag For wet swimsuits, muddy shoes, snack wrappers, or anything you don’t want touching the rest of your car. Spare sunglasses or a hat Simple, useful, and always appreciated when someone forgets theirs. Pet basics, if applicable A leash, collapsible water bowl, waste bags, and a small towel can make pet-friendly outings much easier. Where to keep it: Your car is usually the easiest spot, especially if you’re often on the go. If your vehicle gets too hot, keep heat-sensitive items like sunscreen, medicine, and snacks inside the house and toss them in before you leave. You can also make a smaller version for: Pool bags Lake bags Sports practices Road trips Grandkid days Dog park visits The real trick: Restock when you get home The Go Bag only works if it’s ready when you need it. After a busy weekend, take two minutes to replace what you used: snacks, wipes, sunscreen, bandages, water bottles, or plastic bags. That tiny reset makes the next outing so much easier. Summer should feel a little more spontaneous — and a little less like you’re packing for an expedition every time you leave the house. A simple Go Bag won’t solve everything, but it might just save the day.