White Chicken Enchilada’s *Coumadin friendly*

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enchiladaSo, for the record I HATE that for right now I have to use stock pics for a lot of my posts. I can’t always find what I’m looking for, but I don’t really have a set up yet to be able to take good quality photos for my posts, so please, please, please bear with me on that.

But anyway, white chicken enchilada’s!

This is seriously one of the best dinners I make around here. There have been weeks we’ve had them three nights in a row for dinner. I was worried once Mr. Smivie had to start on blood thinners that we’d have to stop making these bad boys, but they’re still for dinner! They take no time to make, I make small batches at a time but a HUGE pan of the white sauce and keep it in a container in the fridge, since it’s so freaking yummy on breakfast burrito’s too!

Ingredients:

*White sauce: 3 tablespoons butter, 4 tablespoons flour, a can of chicken broth, 1 cup sour cream, 1 can Mexican style diced tomatoes drained (I use the ones with jalapenos but pick them out LOL), and 1 teaspoon green taco sauce (according to everything I’ve looked at there is no vitamin k in this at all and I’ve looked at various brands).

*Tacos and Filling: 2 boneless, skinless chicken breast or 3-4 boneless skinless thighs, taco seasoning, olive oil, 6 tortillas, and Mexican shredded cheese.

  • I cook my chicken first; foil with olive oil, add the chicken, and sprinkle the taco seasoning on top to lightly coat each piece. Bake at 350 for 20-25 minutes or until done clean thru.
  • While chicken is cooking: in a sauce pan first create a rue( melt the butter, add in the flour and cook for a minute or so until toasty brown) Stir in a can of chicken broth, bring to a rolling boil, stirring occasionally until thick. Once thickened, stir in sour cream, tomatoes, and green sauce. Bring back to a boil, continuing to stir, once boiling, remove from heat and set aside.
  • Once chicken is done, shred. Stuff tortillas with chicken and cheese. Roll and place seam down in a greased pan. Continue to stuff the remaining tortillas placing them in the pan. Cover with white sauce, then cover with cheese. Bake at 350 for 10-12 minutes or until cheese is melted and lightly browned.

 

These are seriously the YUMMIEST things ever! Trust me!

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