Are you a fan of chicken enchiladas? Yeahhh, I know you are. And you are because you’re smart and have great taste in food! Have you ever made these chicken enchiladas before? You haven’t? You’re missing out on the best chicken enchiladas, everrr. I’m not kidding.

Make these now and make them with this Spanish rice. My boyfriend is dangerously in love with this meal and swears up and down and sideways and backwards that they’re the best enchiladas he’s ever had. Coming from a guy whose close friends are taquerias, it means a lot.

Makes 12 enchiladas.

Ingredients:

Enchilada Sauce ingredients:

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
1 (14 oz) can chicken broth
1 (8 oz) can tomato sauce
1 teaspoon salt
1/4 teaspoon garlic powder

Filling ingredients:

2 cups shredded cooked chicken
1/2 cup thinly-sliced green onion
3/4 cup shredded monterey jack cheese
3/4 cup shredded cheddar cheese
1/4 cup sour cream
1 (4 oz) can dice green chilies
vegetable oil
1/4 cup chopped cilantro
salt (to taste)
pepper (to taste)
corn tortillas

Enchilada sauce directions:

1. Heat vegetable oil in a large sauce pan over medium high heat. Stir in flour and chili power, cooking for one minute.

2. Add in the remaining sauce ingredients, bring it to a boil, then reduce heat and simmer for 10 minutes.

Filling directions:

1. Heat oven to 350 degrees.

2. In a large bowl, mix together cooked shredded chicken, 1/2 cup chedder, 1/2 cup monterey jack, sour cream, chiles, green onions, and cilantro.

3. Add 1/2 cup of the enchilada sauce, season with a dash of salt and pepper, and stir well.

4. Heat about 1/2 inch of vegetable oil in a large pan to fry the tortillas. Fry one at a time for about 10 seconds on each side. Drain them on paper towels to soak excess oil.

5. Spread a small amount of enchilada sauce in a 9 x 13 inch baking dish.

6. Spread about 2 or 3 heaping tablespoons of chicken mixture into each tortilla and roll it up. Place each enchilada seam side down into the dish.

7. Pour what’s left of the sauce over the enchiladas and top with remaining cheeses.

8. Place in the oven for about 18 minutes.

Step by step photos:

Heat 2 tablespoons of vegetable oil in a large sauce pan over medium high heat. Stir in the flour and chili powder and cook for one minute. Add in the rest of the sauce ingredients, bring to a boil, and then lower the heat and let that goodness simmer. Taste it while it simmers, it’s delicious! I can’t keep my boyfriend away from this sauce. He eats too many spoonfuls while this sits!

Next, put together your filling. I boil my chicken right before I start making the sauce. I do not season the chicken, I just add two large chicken breasts into boiling water and then shred ’em. All of the flavors of the mixture and the sauce and cheeses are enough for the chicken, you simply won’t need to season it.

Layer some of the enchilada sauce into the bottom of the baking dish.

Fry 12 tortillas, one at a time, for about ten seconds on each side. Make sure you have a plate ready that’s lined with a couple of paper towels to soak up the excess oil from the tortillas.

Place about 2 to 3 heaping tablespoons of the filling into each tortilla so that it looks like the picture above. Roll that puppy up and place it seam side down into the baking dish.

Top with remaining enchilada sauce and cheeses and pop it in the oven for about 18 minutes at 350 degrees.

It’ll look like this glorious goodness above when you take it out.

Serve with some Spanish rice and you’ll be in heaven. I hope you love these as much as my man and I do!

This broccoli cheese soup calls for only ten ingredients, most of which you will most likely already have on hand. I only needed to buy broccoli and cheese (go figure) to get started on this soul-warming, inexpensive recipe.

Makes 4 servings.

Ingredients:

 1 tablespoon butter
 1/2 medium chopped onion
 1/4 cup butter
 1/4 cup flour
 2 cups half & half cream
 2 cups chicken stock
 1/2 lb fresh broccoli
 1/4 teaspoon nutmeg
 8 ounces grated sharp cheddar cheese
 salt and pepper to taste (I personally don't add any salt at all)

Directions:

— Melt 1 tablespoon of butter in a medium pot. Add the chopped onion and sauté until translucent. Set that aside in a separate bowl.

— Using the same pot, melt 1/4 cup of butter. Add the flour and with a whisk or large spoon, stir the mixture constantly for about 4 minutes.

— Add the half & half and chicken stock. Simmer for 20 minutes, stirring occasionally.

— Add the broccoli and onions. Cook over low heat for 20-25 minutes, stirring occasionally.

— Add salt and pepper to taste (I just add pepper). Return to heat and add cheese. Stir in nutmeg.

You’re finished! Cut up some crusty bread, sourdough bread, whatever you prefer. Dip it. Enjoy!

Step by Step Photos:

Saute the onions until translucent and set them aside in a separate bowl.

 

Melt butter and add flour, stir constantly for about 4 minutes.

 

Add half & half and chicken stock, let it simmer for 20 minutes.

 

While the mixture simmers, I chop the broccoli florets down until they look like they do in the bowl. I don’t prefer too much of the stem in my soup.

 

Add those florets in along with those onions and let the mixture sit over low heat for 20-25 minutes.

 

Add a pinch of salt and pepper to taste. Add in the cheese and nutmeg and stir.

You are now finished, my dear. Cut yourself some bread, pour this into a lovely little bowl, and eat your heart out.