Friday, October 24, 2008

Chicken California

I got this recipe from our ward cookbook about 10 years ago. (I'm not sure where the name came from!) It's similar to chicken enchiladas in the way it's made, but the ingredients are much different. It's mild in flavor & great to make when you're taking dinner to someone.

You can freeze individual portions (2-4 tortillas) for later. They're great to take to work & heat up in the microwave for lunch.

You can spice it up by adding diced chiles inside, or make it healthier by adding minced broccoli & julienned carrots inside.

My husband likes the regular recipe with hot salsa & corn on top. (pic below)

The kids & I enjoy it with sides of broccoli & corn.

I always make a double batch for our family. 20-21 tortillas fit in my lasagna-size dish. We'll usually have 4 or 5 leftover (if I can stop my husband from cleaning out the pan!).
I hope this becomes one of your family's favorites too! :)

4 T butter
4 T flour
½ tsp salt
¼ tsp pepper
2 cups milk
2 cups chicken, cooked & shredded or cut into bite-size pieces
2 cups Monterey Jack cheese, grated
1 dozen flour tortillas
2 T chopped parsley

1) Preheat oven to 350*.
2) Measure flour, salt & pepper into small bowl.
3) Melt butter in saucepan over low heat. Add flour/salt/pepper all at once. Whisk until mixed well.
4) Cook over low heat, stirring until mixture is smooth & bubbly.
5) SLOWLY stir in milk, whisking constantly, and heat to boiling. Continue stirring until smooth & thickened.
6) Reserve half of sauce, set aside. (I usually pour the sauce from the pan into a 4 cup Pyrex measure - the kind with a spout & handle. It's easier to pour into the tortillas that way.)
7) Put a spoonful each of chicken, cheese and sauce in each tortilla, then roll up enchilada-style. Lay side-by-side in a 9x13” pan.
8) Spread remaining sauce evenly over top of rolled tortillas. Sprinkle with remaining cheese & chopped parsley.
9) Bake uncovered at 350* for 20-25 mins.

No comments:


Related Posts with Thumbnails