My daughter has a favorite show. The Pioneer Woman on the Food Network. Every Saturday morning, she gets her blanket and her bean bag and begs to watch it.
I'm more than happy to watch it with her!
A few weeks ago, Ree made Simple Enchiladas and Mallory got very excited. She wanted to make them too so I challenged her to a Enchilada Showdown.
She'd make The Pioneer Woman's Enchiladas and I would make mine.
We waited patiently for the boys to try each one to see which one they liked better.
Here's a hint: I didn't win, although the boys said they did like mine.
Here is the recipe for Creamy Chicken Enchiladas....in case you want to try them for yourself.
Creamy Chicken Enchiladas
1 pound of chicken breasts, boiled and shredded
1 block of cream cheese
1-2 jalapenos, finely chopped
2 tbsp milk
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp salt
1 28 oz can of green enchilada sauce
2 cups of monterey jack cheese, shredded
10-12 corn tortillas
Preheat the oven to 350 degrees. Bring the cream cheese to room temperature. Boil the chicken breast (or use left over chicken from another meal) and shred.
Mix together cream cheese, jalapenos, milk, garlic powder, cayenne and salt. Add the chicken. Stir until combined.
In a small pan, heat some oil and lightly fry the tortillas until soft by not crispy. Set them aside.
Pour some of the green enchilada sauce into a 9X13 pan. Lay the tortillas on a work surface. Place a small amount of chicken mixture in the center of the tortilla and then roll it up. Place in the pan and continue rolling tortillas until finished.
Pour the remaining sauce over the rolled up tortillas and then sprinkle the cheese over the op.
Back for 30 minutes.
You can find The Pioneer Woman's recipe here.