Thursday, November 25, 2010

Thanksgiving Feast

Our electricity came back on at 1:10 PM...Hallelujah!  
Considering the way things turned out, weather and power wise, it is fortunate that we decided to have a quiet family day on Thanksgiving this year, and will welcome extended family this weekend for "The 1st Annual Sandwich Saturday."  Princess Bossy is a huge fan of Thanksgiving and all the traditional fare, done to the hilt.  But she is states away, and the rest of us are not big fans of the turkey dinner. The kids voted and chose White Chicken Enchiladas (served with refried beans, lettuce, and sour cream), the favorite for most birthdays and other special occasions. 

White Chicken Enchiladas
Oven: 350 degrees on convection, 375 on bake

1/2 c oil
1/2 c flour
Blend with whisk.
4 c chicken broth
1 12-oz can evaporated milk (regular milk is OK)
1 10-oz can mushroom soup
1 can chopped green chilies
Heat and stir over med-high heat until thickened and bubbling.  
Stir in:
1 c sour cream or plain yogurt
1 c shredded cheese, cheddar, Monterey Jack, or, our favorite, Pepper Jack
Should be like thin batter.  Add more milk or chicken broth if too thick.

3 - 4 chicken breast, cooked and diced into 1/2 inch or smaller pieces
1 sweet onion, diced small, and sauteed
1 c corn, fresh, canned, or frozen
1 can medium olives, drained and sliced
1 c of the sauce

Forming the Enchiladas:
1 - 2 packages flour tortillas (12?)
1 c shredded cheese
1 can medium olives, drained and sliced
1 bunch green onions, sliced

Grease a 9 x 12", or 10 x 15" baking dish, and pour in approx 3/4 c of sauce to coat the bottom.  Dip flour tortillas, one at a time, lightly/quickly in sauce (doesn't have to be completely covered), then fill with approx 1/3 c filling, and roll, from sides, then one end, and place in dish.  If you have extra filling, just fill in around the stuffed tortillas, then pour remaining sauce over and around all.  Sprinkle with more shredded cheese, the olives, and green onions.  Bake 25 -30 minutes until bubbly and slightly browned.

Warning:  These amounts are estimates, because I never really measure when making this dish.  This may make more than one pan.  Please adjust after the first time you make it, based on your preference for sauciness and the amount of filling per enchilada.


  1. I usually do red or tomatillo enchiladas. I'll have to try your white recipe. Looks yummy!

  2. I've never done tomatillo anything. I actually prefer red ones with corn tortillas, but these are the kids' favorites, by far.


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