It’s not Food Friday, but it’s been a long time since I posted a recipe, and this one was requested.
Lisa’s White Chicken Enchilada Bake
Cook:
- 1 whole chicken – either boil on the stove or cook in crock pot with some water. Cool, debone and shred. (You need 2 c. shredded chicken for this recipe. 1 Chicken – at least the size we get – will make about 3 pans of Enchiladas.)
Make Green Chili White Sauce:
- 1/4 c. butter
- 1 onion (diced)
- 1/4 c. (fresh ground) whole wheat flour
- 2 c. chicken stock
Melt butter and saute onion in it. Add 1 1/2 c. chicken stock and bring to boil. Shake flour with remaining chicken stock, and whisk into the boiling stock. Cook till thick.
Stir in:
- 1 c. plain yogurt (see our yogurt making instructions)
- 1 sm. can diced green chilis
Shred:
- 2 c. jack or cheddar cheese – we use raw goat cheddar.
Slice 12 (sprouted) corn tortillas into strips.
Preheat oven to 400°.
Layer into a 9×13″ pan as follows.
- 1/3 of the white sauce (approx. 1 c.)
- 1/2 of the tortillas
- 2 c. shredded chicken
- 2/3 of the cheese
- 1/3 of the white sauce
- rest of the tortillas
- rest of the white sauce
- rest of the cheese
Bake for 30 – 40 min.
Serve with Mexican Salad, Spanish Rice, (and opt. Corn Bread w/ honey butter.)
