I
have been facing an interesting cooking challenge lately. Little one has to
avoid acidic foods, at least until he’s potty trained. Since he typically eats
what we eat that means I have had to adjust my menu items to exclude anything
with a high acid level. Sadly, this means no tomatoes and no lemons which just
happen to be two items I found myself putting in just about everything.
I’ve
been scouring my recipe books, Pinterest and the binder for low acid foods that
are similar to our favorite recipes. Mexican food has been my biggest
challenge. It seems like just about any recipe I find has some sort of tomato
base. I’ve tried quite a few recipes and I haven’t been successful at finding a
recipe that was right for our family. That is why I was so excited when I came
across this recipe. It had a lot of potential.
I
was very happy to see that this recipe had easy ingredients. The original
recipe called for ten four tortillas but after I laid all the tortillas out and
started to fill them with the chicken mixture I realized that the number of
tortillas should be cut back to eight (if you don’t add the beans). I added
some peppers that my dad jarred last summer. These added a little extra color
and some more flavor. I think next time I make these I may throw some beans
into the chicken mixture as well.
My
family loved these! LOVED! Little one gobbled them up. Husband and I had to
resist the urge not to finish the pan. I paired these with a side of refried
beans and Spanish rice. The sauce has such a great flavor. To maximize the
flavor in the sauce I highly recommend not draining the chilies before adding
them to the sauce. The only challenge I am going to have with this recipe is
resisting the urge to put it on the menu each week!
Enjoy!
10 soft taco shells
2 cups cooked,
shredded chicken
1/3 cup sweet
peppers, sliced thin
15 oz. black beans
2 cups shredded Monterrey Jack cheese
3 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 cup sour cream
4 oz. diced green
chilies
Preheat oven to 350
degrees. Grease a 9x13 pan. Mix chicken, peppers, beans and one cup of the cheese.
Lay out all the tortillas on a flat work surface. Evenly divide the chicken
mixture between all the tortillas. Roll up tortillas and place in pan seam side
down.
Melt butter in a
sauce pan, stir in flour and cook for one minute. Add broth and whisk
until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream
and chilies and heat through. Pour over enchiladas and top with remaining
cheese.
Bake for 22 minutes or
until bubbly. Place under a high broiler for three minutes to brown the cheese.
Adapted
from http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html
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