Variety. That’s the lesson on Super Why today. Super Why only wanted to eat rice for dinner. The King only wanted to eat one kind of food. They learned that to be healthy, they need to eat several kinds of food. Have to love when cartoon characters learn lessons that apply to real life.
Mundane. That’s how I was feeling about menu planning and cooking. Partly based on the fact that I felt like crap, upset with all of the job rejections, and feeling trapped by my typical meat, chicken, fish, pasta, pizza routine. I love to give my family variety in foods to keep it interesting, but I was in a rut. Then I remembered Tasty Kitchen, a wonderful resource for recipes that I hadn’t thought to search. I found these beautiful enchiladas and immediately put them on the menu. Being so excited about the menu this week has me jazzed to cook again.
3 whole Chicken Breasts, Cooked And Shredded
12 ounces, weight Monterey Jack And Cheddar Cheese, Shredded, Divided
2 cloves Garlic, Pressed
6 whole Burrito-sized Flour Tortillas
¼ cups Butter
3 Tablespoons Cornstarch
1-½ cup Chicken Broth
2 teaspoons Onion Powder
1 teaspoon Garlic Powder
2 teaspoons Cumin
1 whole Jalapeno, Seeded And Chopped
1 whole Lime, Juiced
1 teaspoon Kosher Salt
5 whole Cranks Fresh Ground Black Pepper
8 ounces, weight Sour Cream
In a small bowl, mix shredded chicken with 1 cup of the cheese and the pressed garlic. Fill tortillas equally. Roll the tortillas and lay in a 9×9 square baking dish.
In a small saucepan on medium heat, melt butter completely. Whisk in the cornstarch and cook for 1 minute. Whisk in broth, stirring constantly. Keep stirring until mixture becomes thick. Quickly add onion and garlic powder, cumin, jalapeno, lime juice, salt and pepper. Fold in sour cream and remove from heat.
Pour mixture over enchiladas and top with remaining cheese. Bake for 25-30 minutes in a 350ºF oven, uncovered.
Serve with chopped cilantro, lettuce, tomato and diced avocado.