We’re back! I feel like the two week hiatus between PW Wednesdays are like one long commercial break and we need an announcer in the background saying “stay tuned for what crazy (loaded with cream, butter and other fat) kind of dish will they will be making next!”
Well, the wait is over. We’ve got white chicken enchiladas on the menu today thanks to Tina.
Honestly, this dish was a bitch to make. Good thing it was tasty. Super tasty. Like really good even after sitting around for 6 hours tasty (welcome to the life of a food blogger forever chasing natural light and making husbands eat mushy food hours later). It’s one of those dishes that leaves your kitchen a disaster zone no matter how much you try to clean as you go.
Step 1: make and shred chicken (30 minutes in and of itself)
Step 2: roast peppers, suffocate them in a plastic bag, peel their skins off and chop them (another 45 minutes)
Step 3: make the filling and sauce (15 minutes or so)
Step 4: bake (25 minutes)
See what I mean? It’s a time consuming bitch.
I even made the chicken and roasted the peppers the day before I made this to save some time and it was still time consuming and transformed my kitchen into a hot mess.
Per usual, Ree’s ingredient quantities are totally overkill. To feed 8, it calls for no less than 1 1/2 cups heavy cream, 1 cup sour cream, 1/2 stick of butter and 2 1/2 cups of cheese.
Also per usual, I didn’t follow directions. It’s a recurring theme in my life.
I halved the recipe and then even further reduced certain items and/or substituted them entirely (mostly those fatty ones above). The result was a super spicy (I used serrano peppers in my mix which are a bit hotter than your typical jalapeno), perfectly creamy (without being overkill) and cheesy chicken enchilada. Besides my beloved carnitas, this is probably my favorite recipe we’ve done so far.
I’m learning to look at this book as more of a guideline than an actual recipe because it’s got some great ideas, it’s just that the execution is usually either off or not my cup of tea (read excessively fattening).
Although, one thing I’ve got to hand it to Ree on is making incredibly photogenic dishes. I swear her food just “pops” on the screen and usually makes me (like right now) wish I was eating it again even though it’s 11pm at night and I’m still stuffed from dinner.
Grab the recipe for these enchiladas here.
And for other tasty recounts click away below!
Julie- Table for Two
Megan- Wanna be a Country Cleaver
Rachel- Baked by Rachel
Missed some of the previous PW Wednesday posts? Search no more…
Breakfast Pizza
Carnitas Pizza
Mushroom Swiss Sliders
Fried Chicken Tacos
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Haha, I love your honesty. Sometimes dishes are worth all that effort, but only if you have the time. Have you ever tried shredding chicken in a stand mixer with the paddle attachment? Works AMAZING. My husband thinks it’s magical, I swear. He is also happy to be relieved of the daunting, time-consuming task of shredding chicken :)
oh my gosh, so funny you said that. Rachel @bakedbyrachel showed that on instagram the day before I made these and so I actually tried it with this dish. I cannot believe how well it works! Life changing!
LOVE it! I always change up the recipes….it’s like I’m allergic to following directions (my husband would probably laugh at this comment).
Wow that looks awesome! I love making enchiladas, so I will definitely try this recipe!
I really need to delve into the whole enchilada thing. For whatever reason they seem so intimidating to me, but I need to get over that like yesterday because they look too good to pass up.
This was actually my first time making enchiladas b/c I too thought them to be super complicated. This recipe definitely doesn’t help dismiss that notion with all it’s steps but it helped me realize that they’re unnecessary and these are totally a doable weeknight meal with some tweaks in the process ;)
Good to know – thanks! :)
Great adaptations, Gina. The tortillas that you used look just perfect!
WOW! amazing recipe! I love it. I would like to try this at home :) hopefully I can cook good.
High five on the anti-corn tortilla movement. Seriously, I am so glad I halved the recipe and cut down the cream. It was nutso. If I was going to burn off 5,000 calories a day I would make this full-walrus version no problem, but since I sit on my ass at a computer all day – there is no way I can justify the excess cream.
yeah I try to avoid laborious meal making. Most of my meals are throw together 5 minute meals. This looooks great though, as all of her recipes always do. A little extra fat works magic.
my hubs and boy would LOVE these. I would eat the jalapenos and cheese. I need a life.
hahah i totally laughed outloud reading this haha sounds like we’ve all come to the same concensus ;)