Yes I do plan to make a meal. :bowing: I fly by the seat of my pants most of the time too. I just make a "normal" meal for DH. My boys are picky and don't eat regular dinners and DH gets home late....too late for me to eat dinner with him so I pick and nibble all day. So I make a couple bigger meals during the week and DH eats the leftovers the other nights since it goes far with just him eating it.
Here's a recipe I've posted before:
Here's the
white chicken enchillada recipe that DH just loves:
1/2 stick butter
1 C. chopped onion
(do not skimp on the onion....if you don't like to bite bits then cook it down, but use lots.....great flavor)
2 cloves minced garlic
1/4 flour
1 C.
chicken broth
(I tend to use a whole can)
1/2 package cream cheese
(this is where the taste comes from! Sometimes though just a few T. is enough)
2 C. shredded Mexican cheese divided
(or whatever you like)
1 C. chopped or shredded cooked
chicken
1/2 can (4 oz.) diced mild green chiles (recipe called for the whole can, but that's too much for us)
1/2 C. diced pimientos
(I skip this)
6 (8 inch) flour tortillas
1/4 C. chopped fresh cilantro
(I skip this too)
3/4 C. prepared salsa
(I skip this too lol)
1. Preheat oven to 350. Spray 13x9 baking dish
2. Melt butter in medium saucepan over medium heat. Add onion and garlic; cook and stir until onion is tender
(I cook the onion first and for a long time like 1/2 hour on low so it's mushy then add that jarred minced garlic at the end because it burns quick and warm through). Add flour; cook and stir 1 minute. Gradually whisk in
chicken broth; cook and stir 2 to 3 minutes or until slightly thickened. Add cream cheese; stir until melted. Stir in 1/2 cup shredded cheese,
chicken, chiles and pimientos.
3. Spoon about 1/3 cup mixture onto each tortilla. Roll up; place, seam side down, in prepared baking dish. Pour remaining mixture over
enchilladas; sprinkle with remaining 1 1/2 cups shredded cheese.
4. Bake 20 minutes or until bubbly and lightly browned. Sprinkle with cilantro and serve with salsa.
This recipe came from Taste of Home's Easy Mexican cook book.
Lately I've also been making rice and adding it to the mixture to bulk it up. DH likes rice in anything it can be added to.
Latest thing, I've been putting corn in there too. Basically stuff them with whatever you like. Oh and I've also mixed in a handful of chopped spinach to give some color and vitamins. You can really do anything with this recipe. The more extras you add in, you just might need more broth.
