This is my version of Ree Drummond’s White Chicken Enchiladas. And were they ever tasty! I substituted half-and-half for heavy cream, used canned–yes, canned!–chicken breast, and when it came time to roast those pretty peppers… Well I was a bit impatient and took a somewhat different route.

White Chicken Enchil-Ah!-Das 2

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

1 tbsp olive oil

1 large onion, diced

3 tbsp diced jalapenos (I used a jar version)

3-12.5 oz cans chicken breast in water (drain but reserve liquid if you’ like to use in place of some of the chicken broth below)

3 cups chicken broth, divided (2 cups of my chicken broth came from liquid drained off canned chicken above), divided

1-1/2 cups half-and-half, divided

1 tsp paprika, divided

1/4 tsp sea salt

4 tbsp butter

1/4 cup all-purpose flour

1-1/2 cups grated Monterey Jack cheese

1 cup reduced-fat sour cream

16 small corn tortillas

1 cup grated mild cheddar cheese

Optional: salsa, cilantro, extra sour cream for serving

1) Preheat oven to 350 degrees and lightly oil a large baking pan

2) In large non-stick skillet over medium-high heat, cook all three bell peppers for 5-6 minutes; transfer to a medium bowl and set aside

3) Return skillet to heat; add olive oil, onion, and jalapenos; saute 4-5 minutes; add drained chicken, 1 cup chicken broth (reserving 2 cups), 1 cup half-and-half (reserving 1/2 cup), 1/2 tsp paprika (reserving 1/2 tsp), and salt; stir to combine; add half the diced bell peppers, stir, and cook 2-3 minutes; remove from heat and set aside

4) Heat another large skillet over medium-high heat, add butter and melt; sprinkle in flour and whisk to combine for 1 minute; pour in reserved 2 cups chicken broth, stirring continuously; cook until sauce is smooth, about 2 minutes; pour in reserved 1/2 cup half-and-half and stir; add reserved 1/2 tsp paprika and 1-1/2 cups grated Monterey Jack cheese and stir; add sour cream and remaining bell peppers and stir; cook 2-3 minutes, remove from heat, and set aside

5) Warm tortillas in microwave until soft (I did this in two batches); spread about 3 tbsp of chicken mixture down center of each tortilla, roll up, and place seam side down in baking dish; if you have chicken mixture left after filling tortillas, spoon across top of enchiladas

6) Pour sauce over enchiladas; cover pan with aluminum foil and bake 25 minutes; remove aluminum foil, sprinkle cheddar cheese over top, and bake additional 5-7 minutes until cheese melts

7) Serve to everyone’s delight, with or without the optional additions

Servings: 8

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/10/12


This huevos rancheros dish is a quick and easy solution to warm weather dining when the last thing the cook needs is to spend an inordinate amount of time running around a hot kitchen. It’s also pretty easy on the eaters—substantial without being heavy. Give it a try!

Blue Corn Chips Huevos Rancheros

1 tbsp olive oil

1 cup diced onion

1-15 oz can black beans, drained and rinsed

1 chipotle chile in adobo sauce, minced

1/2 tsp ground cumin

1/2 tsp sea salt

1/4 cup water

2 tbsp butter

8 eggs

2 cups salsa verde sauce

3 cups blue corn tortilla chips

1 avocado, peeled, pitted, and sliced thin

4 oz crumbled queso fresco cheese

1/4 cup chopped cilantro

1) To medium-sized saucepan over medium-high heat, add olive oil; add onions and cook 5 minutes until softened; reduce heat to low and stir in black beans, chipotle chile, cumin, sea salt, and water and cook 5 minutes; reduce heat to lowest setting to keep warm

2) In large skillet over medium heat, melt butter; break eggs into skillet and cook to desired doneness (I cooked 3 minutes until whites started to set, added 1 tbsp water, and covered with a lid to allow the whites to set more firmly and the yolk to cook partway without flipping–yum!); remove from heat

3) Assemble each of four plates as follows, dividing ingredients between them: spoon 1/2 cup salsa verde on plate and scatter chips over it, top with eggs, scatter avocado, cheese, and cilantro over it all; serve it up!

Servings: 4


For our weekly get together with friends, I served Chicken and Cream Cheese Enchiladas Doused in Salsa Verde. And–boy!–did they go fast. On top of being decidedly tasty, the dish was fairly easy to put together, leaving plenty of time to toss together a light salad and set a pretty table. All thumbs up!

Chicken Cream Cheese Enchiladas Doused in Salsa Verde

olive oil spray

1 tbsp olive oil

1 cup diced red onion

1-4.5 oz can green chiles

1/4 cup chopped cilantro, divided

2-1/2 cups chopped baby spinach

3 cups shredded cooked chicken (canned chicken breast works great in a pinch)

1-8 oz pkg reduced fat cream cheese

2-1/2 cups shredded Monterey Jack cheese with jalapenos, divided

sea salt

ground black pepper

12 taco-sized flour tortillas, room temperature

1-16 oz jar salsa verde, room temperature

1 cup grape tomatoes, halved

1/2 avocado, diced

1) Preheat oven to 350 degrees; lightly oil large baking dish with spray olive oil

2) Heat 1 tbsp olive oil in large skillet over medium-high; add onion and cook 5 minutes until soft and lightly browned; add green chiles, cilantro (reserving 1 tbsp for topping), spinach, and chicken, and stir to combine; add cream cheese and 2 cups (reserving 1/2 cup) Monterey Jack Cheese and stir constantly until both cheeses melt; season with salt and pepper to taste; remove from heat

3) Spoon chicken-cheese mixture down center of each tortilla and roll up; place tortillas side by side in baking dish (I placed seam-side up and tucked tortillas’ leading edges into adjacent enchiladas); spray top lightly with olive oil and bake in oven 25-30 minutes until tortillas are golden brown; remove from oven, pour salsa verde over top, sprinkle with reserved 1/2 cup Monterey Jack cheese, tomatoes, avocado, and reserved 1 tbsp cilantro; return to oven and bake 3-5 minutes until salsa verde is heated and cheese melts; serve with a light salad and enjoy!

Servings: 6