This week I’m passing along a take on one of my husband’s favorite home-cooked meals: White Chicken Enchiladas. The new-recipe-every-night-to-share-on-the-blog routine makes him a little sad that I don’t make these on a more regular basis. But hopefully you can try it soon and make your tex-mex-loving family members intensely happy.
While my husband and I generally are up for anything that’s edible, our clash of backgrounds is most commonly seen in our basic aversions and expectations around food. While I was eating eggs benedict in San Francisco and crab cakes in Charleston, my husband was eating barbecue in Memphis and tamales in Texas. While I grew up on salmon fresh out of the pacific, he never ate anything out of the water after a bad run of catfish as a kid. While I was picking the crumbs out of the bread basket at the local italian eatery at age 2, my husband didn’t know until he was 10 that some restaurants don’t bring chips and salsa before the meal.
Last week I decided that he deserved a little treat, so I combined flavors from my Super Bowl Hot Corn Dip into the old standby of rotisserie chicken with jarred salsa, wrapped in tortillas and covered in cream and cheese. This one is pretty hard to beat in flavor and ease… not to mention fantastic leftovers!
Doesn’t this look amazing? The cheese and cream meld together into a beautiful sauce of which I can never eat enough.
Also, a quick dietary tip – if you’re looking for a gluten-free dinner everyone will love, just use corn tortillas and voila! Celiac-friendly in no time flat. If for some reason your tortillas are dry (a common issue with non-refrigerated tortillas and corn tortillas), you can soften them up by soaking them in a plate filled with a thin layer of chicken broth before assembling your enchiladas.
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