White Chicken Enchiladas

So a while back, there was this recipe floating around Facebook.  Everyone was sharing it and commenting on it.  I prefer not to comment, I just prefer to cook it.  And I did.  This is THE white chicken enchilada recipe to beat all white chicken enchilada recipes.  They are so fabulous.  They are so easy.  That makes them Cajun mama style.  If it is easy to yield delicious results, sign this girl up!!!  I am pretty sure you feel the same way so I wanted to share.  I have made them for several friends, and they all loved them just the same.  My mother in law also loved them.  And so did my father in law.  That my dear friends, says it all.  I am not saying that they are hard to please, but they are hard to impress.  And they were impressed.  Especially my one heck of a cook mother in law.  She runs a lodge in Arkansas and she said she wanted to cook them for her hunters.  That is all the compliment I need!!!  These are really delicious and if you are craving Mexican but don’t feel like spending the money (for us it means taking 6 people to dinner…4 of them being kids!) or just don’t feel like going out…this is a definite alternative.  So give them a try and let me know what you think!

White Chicken Enchiladas (adapted from Witchin’ in the Kitchen food blog)

What you will need aka Ingredients:

10 soft taco size flour tortillas (I love the mission bell soft and fluffy ones)

2 cups cooked shredded chicken (you can use rotisserie chicken or bake or boil 2  seasoned chicken breasts until done throughout and then shred them)

2 cups shredded Monterey Jack cheese, divided

3 T. real butter

3 T. flour

2 cups chicken broth

1 cup sour cream

1 4 oz. can diced green chilies

Preheat your oven to 350 degrees.  Spray a 9 x 13 baking dish with cooking spray.

Mix your shredded chicken and 1 cup of the cheese.  Spread about 1/4 cup of the chicken/cheese mixture on each tortilla.  Roll up and place seam side down in prepared baking dish.

In a medium size saucepan, melt butter.  Whisk in flour and cook for a minute.  It will be quite think like peanut butter.  That is what you want.  Now whisk in broth slowly and stir with whisk until smooth.  Continue to whisk over medium heat until thick and bubbly.  Stir in sour cream and green chilies.  You don’t want to bring mixture to a boil because it could scorch and stick and the sour cream could curdle.  Nobody wants that.

Pour thickened mixture over your pan of enchiladas.  Top with remaining 1 cup of cheese.  Bake for 20-25 minutes  at 350 degrees and then switch broiler on hi and cook them for about 3 minutes or until cheese is good and bubbly and there is a little brown on the cheese.  YUM!!!!!!!

I serve this dish with cilantro lime rice you can find in the Mexican food aisle at Target.  It is Archer Farms I believe.  Also, if you love a side of beans, I use Frijoles Mexicana from Bush’s beans.  It is a new line they have and they are in the bean aisle of many supermarkets.  (kroger and Wal-mart carry them here).  Hope you enjoy!  Ole!




Cinnamon Toast Pioneer Woman style

Morning everyone!!!  So this morning I went on a walk/run and it was wonderful.  Geez it is better than any medication I could ever take.  And then I came home and made some Pioneer Woman cinnamon toast.  Not sure if my walk/run did anything other than make me feel awesome, but oh well.  This cinnamon toast is totally worth it.


When I say worth it, it is worth it.  So worth it.  Now, some of you may be wondering what kind of cajun mama needs a recipe for cinnamon toast?  Well…me.  I came across this recipe earlier in the year on the food blog, A Feast for the Eyes.  I had been making cinnamon toast here and there for breakfast and it was ok.  It really was.  But you must understand, my standard for cinnamon toast was pretty high.  My Momou used to make the BEST cinnamon toast (with cheesy eggs) for me when I would spend the night with her.  And I tried to duplicate it, but never could quite do it.  Well, now I know why and I have been able to recreate her cinnamon toast perfection.  The only thing missing is her.  She is still alive, but lives a little ways from me so that is not always possible on a Sunday morning.  Ok…so for those of you who love cinnamon toast.  Or love toast. Or even if you don’t, trust me, you should try this.  This is not ordinary, plain old cinnamon toast.  The key here ya’ll is REAL butter.  Not the tub stuff, not the stick “margarine”…the real deal people.  That is all I use anymore.  So do as I say and get the good stuff.  You can thank me later.  Or call me and sing me a song about your new love PW’s cinnamon toast.

Cinnamon Toast Pioneer Woman style (adapted from A Feast for the Eyes food blog)

You will need:

8 slices of bread (wheat or white is fine.  I have used both and it was divine)

A stick of real salted butter, softened (I usually pull my stick out and unwrap it and set it on the counter in a bowl when I get up and make my coffee.  After my first cup, it is usually good and soft.)

1/2 cup of sugar

1 1/2 tsp. ground cinnamon (I use roasted saigon cinnamon and it is ah-mazing!!  But the regular stuff is great too)

1 tsp.  vanilla extract

1/4 tsp. ground nutmeg (optional)


Preheat your oven to 350 degress.

Mush softened butter with a fork.  Add sugar, cinnamon, vanilla and nutmeg if you are using it.  Stir until it is all mixed together.  Stop licking it off of the fork.  You won’t have enough for the toast if you eat it all.  (not that I speak from experience…ha ha)

Spread evenly on each slice of bread.  You want to cover each piece from one edge to the other.  Place each piece on a cookie sheet.  Bake in preheated oven for about 10 minutes.  Then turn your broiler on lo and until it is a beautiful brown and it is bubbling slightly.  Watch it carefully so it doesn’t burn and you won’t cry because you have to start all over.  About 1-2 minutes.

Remove from oven, slice diagonally, and try to let it cool a bit before sinking your teeth into cinnamon toast heaven.  Try to share some with your family.  They would most likely like a piece too.  🙂