Chicken in the house....

It's been two weeks....at least....

which means my hubby has asked for me to step up

and please cook something.

Remember my philosophy....

if you cook to often...

then the family will come to the realiziation

that i can indeed cook and will want me doing it everyday.

If i do it every two weeks....

then it's more like a treat..

in which no one actually expects it.

So here is what i made yesterday....

a family favorite around here.

Rotisserie chicken enchiladas.

(i will list the ingredients at the bottom of the post..but will walk you thu this easy peasy dish}

In a saucepan...combine 3 cups of chicken broth & 1/3 c flour.

Cook over medium heat...stirring until broth begins to thicken.

Once thickened...

add salsa, chillies, onion {optional}, garlic {optional}, sugar and seasonings.

accidents do happen.

not a big deal.

just make sure you have clean hands when you fish the whisk out.

Seriously...do you know how hard it it so take photos while stiring?

Monterey jack cheese all cut into pieces.

{or you could go the easy route and buy shredded monterey jack....

but i happened to have a block of it in the fridge}

If you are NOT a chicken person...than i suggest you look away.

right now.

My family loves rotesserie chicken.....so much in fact..

that if i don't cut it all up right away for the enchiladas..

then they will eat it to the bone.

Anyways.....

cut up the chicken into pieces.....

you won't need all of the chicken..

This is where i like to get my little set up in place.....

all organized.






Make sure you have your baking dish all ready...

this recipe makes 2 batches...

so you can freeze one if you want.






Coat the bottom of the baking dish with the thickened sauce...

Soften the tortillas by dipping them in the hot mixture....

which is now simmering on very low.

Once you soften the tortilla...

place it open in the baking dish and fill with

chicken, some cheese, and black beans{optional}.

Roll it up and place them against each other...

My baking dish fits 6 total...but if yours is larger..then fit as many as you can.

This is where it gets good.

The secrets in the sauce....

you will add 3/4 c sour cream to the hot mixture now....

Mix thoroughly

and pour it over the enchiladas.

Don't be stingy.......go ahead and drown those puppies...

i mean chicken...

go ahead and drown that chicken....

Sprinkle the top with shredded cheese...

it's up to you....

little or a lot....

it's your family.

Bake at 400 for about 15 minutes.....

if you like guacamole....

then top it off with that.

I didn't have time to make my own...

seriously....have you seen a ripe avocado in winter?

nope..i didn't think so.

{so i bought the already made guac}

......

Rotisserie chicken Enchiladas:

3 c. chicken broth

1/3 c. flour

12 oz. jar of salsa

4 oz. can fire roasted green chillies

1 c. onion {optional}

1 chopped garlic clove {optional}

1 tsp. sugar

1 tsp. ground cumin

1/2 tsp oregano

1 can black beans

Rotisserie chicken, cut into small pieces

12 tortillas {corn or flour}

Monterey Jack cheese, cut into strips {or buy shredded}

3/4 c sour cream

1/2 c shredded cheese for sprinkling on the top {monterey, or mexican blend}