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Tuesday, June 14, 2011

Creamy Chicken Enchiladas

YUMMY!!!

This is seriously one of my favorite recipes that I use.
I adapted it from author/musician Kelly Minter's recipe,
which can be found in her Bible Study on RUTH.

purchase here

Not only is her study AMAZING
because it shows what an important role Ruth has in God's plan
and demonstrates so many key things that we can learn from her, 
but it is FUN!!!!

Each week has a suggested play list and recipes to serve at the study.
These recipes ROCK too.

I just started another study of her's,
No other Gods, with a group of ladies.

I am not sure if I am more excited about getting into the word
or eating some delicious food from her recipes.

The first one from last week including a ridiculously awesome
Butterfinger cake.

Well, anyway,
here is one of my FAVORITES altered just a bit to suit my ridiculously picky tastes.

If you would like to check out her recipe,
you can pick up a copy of the study here.

The * mark an alteration, most likely in measurement.
The ** marks an addition that I have made.
She does also call for Picante sauce, but I don't eat tomatoes.

Okay, so . . . 

INGREDIENTS:
*4-6 chicken breasts boiled
*3 cups canned chicken broth
8 burrito sized flour tortillas
1/2 cup tightly packed cilantro
**1 small can green enchilada sauce
1/2 cup sour cream
**1/4 cup cream cheese
1 Tbl flour
1/2 stick butter
*Jack cheese (preferred amount)
*Cheddar cheese (preferred amount)
1 can of black beans

DIRECTIONS:
In a blender combine cumin, cilantro, sour cream, cream cheese, enchilada sauce,
and 2 cups of the chicken broth.
In skillet or sauce pan, heat butter and add flour until smooth.
Slowly add the remaining cup of chicken broth until smooth and creamy
(more flour can be added to make it thicker).
Add sauce to the blender.
This is the "gravy."

To make enchiladas:
Take each tortilla and fill with chicken, cheese, and beans.
Roll and then add to a 9x13 pan, seam side down.
 Fill pan with gravy, completely covering the enchiladas.
Sprinkle more cheese on top (I use a profuse amount)

Bake at 350 uncovered for 30 minutes.

YUMMY DELICIOUSNESS IS ON IT"S WAY!!!!!!!!!!!


Oh yes, and here are some cute new items that my auntie sent me 
last month for my birthday that I wore while making 
this delish dish.



She did such a great job sewing these,
and they just fit my kitchen perfectly.



5 comments:

  1. That study sounds awesome! I'll have to check it out! My hubby is a very picky eater but I think this might just win him over with a couple more adjustments! Looks really yummy! Thanks for sharing!

    ReplyDelete
  2. What a cool bible study! Complete with recipes! Looks yummy!

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  3. I've never made enchiladas with green sauce. I don't know why I love green sauce. I'm going to have to try this! Thanks!
    I'm hosting my first link party Cast Party Wednesday and would love it if you came by and shared this recipe with us.
    http://www.ladybehindthecurtain.com
    Thanks,
    I hope to see you there!

    ReplyDelete
  4. This looks like a fabulous recipe! I can't wait to make it... I'm clicking to follow you so I can keep an eye one what else you come up with! XO jules

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  5. Oh my goodness, this is making my mouth water! Thanks so much for sharing it on the Fab Friday linky party!

    Warmly, Michelle

    ReplyDelete

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