These are some mouth watering enchiladas with an ingredient you don't normally find in Mexican dishes, rosemary! My favorite herb, I think, I have a few and it's definitely up there!
First chop up half an onion, a couple or three jalapenos (you are welcome to use any other kind of peppers or a can or two of green chilies, this is what I had from the garden), one clove of garlic and 1/2 to 3/4 a sprig of rosemary.
After you've chopped the veggies and herbs, pour about half an inch of cooking oil, canola, peanut, anything you can use at high temps. With tongs lay a large, small, flour or corn tortilla in the oil (whatever you have on hand or like better, I had large flour tortillas), cook about 5 seconds on each side and lay on newspapers or paper towels to drain.
Pour some extra virgin olive oil in a skillet, about 2 tablespoons. Throw in your onions and peppers, don't add the garlic until just before you put in the meat. Garlic burns easliy.
Now lets start working on the sauce, melt 2 tablespoons butter and whisk in some flour. Pour 1 can or two cups of chicken stock and whisk together, bring up the heat to about medium to get the sauce to start thickening. Add the rosemary to the sauce in the beginning so it give it time to flavor it up!
Next add about a cup of sour cream, whisking it to a creamy consistency.
Then add about a cup of monterey jack, pepper jack, white cheddar, whatever kind of white cheese you have on hand. And whisk it in until it's melted and has a creamy consistency.
Now we need to season it with fresh cracked black pepper (I rarely use anything but fresh cracked anymore) and some salt. Taste it to make sure it's scrumptious, if it's not throw in some more salt, maybe some garlic or onion powder. Use your judgment! Turn the sauce on low and stir it every once in a while.
Meanwhile, add about 2 or 3 cups of diced chicken. This is mostly dark meat chicken I had left over in the freezer from chicken noodle soup. Yes we eat dark meat chicken at our house, who cares if it has fat in it, more flavor! I don't understand people who don't eat dark meat chicken because of fat, but then eat pork and ground beef, makes no sense.
Then add a palm full of dried bell pepper flakes, I'm a huge fan of these. Dried and fresh herbs and spices have a completely different flavor than fresh. It all depends on the dish I'm making, I like them both. You just have to make sure you add them early enough in a dish to let them soften.
Then add about 10 large roughly chopped shrimp. You want to make sure the shrimp and chicken are about the same size. Add your chopped garlic.
I would have added cream, but I didn't have any so I added about 2 oz. or a quarter of a log of cream cheese and about half a cup of milk and made my own creamy sauce. Stir it constantly to incorporate the cream cheese and milk. Then make sure and season it with salt and fresh cracked black pepper.
Now we assemble the enchiladas! I am using large tortillas so this will make about four big enchiladas, could make 8-10 small ones. Let me tell you one of these puppies will fill you up in a hurry! Add chicken and shrimp mixture to tortilla, then top with plenty of your white cheese. Roll them up, not folding the ends.
Place in an ungreased oven safe dish, seam side down.
Then pour some green salsa over the top of each enchilada. Then pour your white sauce, alllll of it, then sprinkle about a cup of your white cheese on top. Pop it into a 400 degree oven for about 20 minutes, or until the top is golden brown and bubbly.
And Voila! This enchilada dish will leave your guests wondering what that secret ingredient is that give is that extra snap.
First chop up half an onion, a couple or three jalapenos (you are welcome to use any other kind of peppers or a can or two of green chilies, this is what I had from the garden), one clove of garlic and 1/2 to 3/4 a sprig of rosemary.
After you've chopped the veggies and herbs, pour about half an inch of cooking oil, canola, peanut, anything you can use at high temps. With tongs lay a large, small, flour or corn tortilla in the oil (whatever you have on hand or like better, I had large flour tortillas), cook about 5 seconds on each side and lay on newspapers or paper towels to drain.
Pour some extra virgin olive oil in a skillet, about 2 tablespoons. Throw in your onions and peppers, don't add the garlic until just before you put in the meat. Garlic burns easliy.
Now lets start working on the sauce, melt 2 tablespoons butter and whisk in some flour. Pour 1 can or two cups of chicken stock and whisk together, bring up the heat to about medium to get the sauce to start thickening. Add the rosemary to the sauce in the beginning so it give it time to flavor it up!
Next add about a cup of sour cream, whisking it to a creamy consistency.
Then add about a cup of monterey jack, pepper jack, white cheddar, whatever kind of white cheese you have on hand. And whisk it in until it's melted and has a creamy consistency.
Now we need to season it with fresh cracked black pepper (I rarely use anything but fresh cracked anymore) and some salt. Taste it to make sure it's scrumptious, if it's not throw in some more salt, maybe some garlic or onion powder. Use your judgment! Turn the sauce on low and stir it every once in a while.
Meanwhile, add about 2 or 3 cups of diced chicken. This is mostly dark meat chicken I had left over in the freezer from chicken noodle soup. Yes we eat dark meat chicken at our house, who cares if it has fat in it, more flavor! I don't understand people who don't eat dark meat chicken because of fat, but then eat pork and ground beef, makes no sense.
Then add a palm full of dried bell pepper flakes, I'm a huge fan of these. Dried and fresh herbs and spices have a completely different flavor than fresh. It all depends on the dish I'm making, I like them both. You just have to make sure you add them early enough in a dish to let them soften.
Then add about 10 large roughly chopped shrimp. You want to make sure the shrimp and chicken are about the same size. Add your chopped garlic.
I would have added cream, but I didn't have any so I added about 2 oz. or a quarter of a log of cream cheese and about half a cup of milk and made my own creamy sauce. Stir it constantly to incorporate the cream cheese and milk. Then make sure and season it with salt and fresh cracked black pepper.
Now we assemble the enchiladas! I am using large tortillas so this will make about four big enchiladas, could make 8-10 small ones. Let me tell you one of these puppies will fill you up in a hurry! Add chicken and shrimp mixture to tortilla, then top with plenty of your white cheese. Roll them up, not folding the ends.
Place in an ungreased oven safe dish, seam side down.
Then pour some green salsa over the top of each enchilada. Then pour your white sauce, alllll of it, then sprinkle about a cup of your white cheese on top. Pop it into a 400 degree oven for about 20 minutes, or until the top is golden brown and bubbly.
And Voila! This enchilada dish will leave your guests wondering what that secret ingredient is that give is that extra snap.
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