Real Women of Philadelphia: Entrees

I didn't submit a recipe for last weeks round of side dishes for the Real Women of Philadelphia Competition, mostly because I was finishing up my cake decorating course and preparing for Easter lunch here.  Perhaps those are just excuses and the real reason was I didn't want to take the time to create a unique and tasty side.  I tried making creamed quinoa, which ended up being okay, but definitely not competition worthy.

Maybe I was saving it all up for entree week!  I re-vamped my White Enchilada's recipe and added cream cheese to the mix and seriously SERIOUSLY it turned out awesome!  The creaminess really balanced well with the spiciness from the taco seasoning.  This is definitely going into my usual rotation of recipes!

I just filmed another creation but I have to do a bunch of editing on it to piece everything together so we'll see if I get it done in time for tomorrow's deadline!  If not, I have it ready and waiting to go for the second round of entrees in a months time!  What is it you ask?? Shhh.. that's a secret- I wouldn't want to give my competition an advantage! :-P
 
This video is pretty long - a whopping 9 minutes!! But I didn't really feel like I could cut much out as it was showing the steps to the recipe or I was busy jibber-jabbering! I think my first two videos were better than this one - possible the length was a contributing factor!

White "Enchilada's"

I have my girlfriends shower today. Last night I

was making up a batch of Broccoli and Chicken

Divan , and decided to cook up a bunch of extra chicken meat for our supper too. Since we just had this not long ago, I didn't want to make the same thing for us, so I decided to be inventive. So I decided to look in my pantry, see what I had and get cooking.

I saw tortilla shells so I'm thinking I'll make some kind of taco style thing. Check my supply, yep, taco seasoning in stock. Because of the white chicken meat and white tortilla shells, I'm inspired and decide to add everything else white!! So I add sour cream to make the sauce. Then I'm thinking that I need to mix more in to give it more filling and more staying power. Digging through my pantry I come across white kidney beans -- perfect!!! Okay, okay.. need a binding

starch in the mix...... rice of course!! I really wish I would have had some type of pure white cheese on hand to complete the effect, but they still tasted delicious.

White "Enchilada's"

3 cups cubed skinless boneless chicken breasts

1 can white kidney beans, rinsed

2 cups sour cream

1 cup rice, uncooked

1 pkg taco seasoning

8 flour tortilla's

1 cup grated cheese to top

In large, deep skillet, cook chicken with some italian

salad dressing (I always do this instead of adding oil when I'm cooking chicken on the stovetop!) until thoroughly cooked and no

pink left inside, about 15 minutes. While this is cooking, cook your rice according to package directions. Add sour cream, taco seasoning and white beans to chicken mixture. Once rice is cooked, add to chicken mixture and stir. Grease 9x13 dish (or can use two square dishes and freeze one for later!). Heat tortilla's in the microwave for 25 seconds so they are more flexible and less likely to break. Fill tortilla with chicken mixture, roll, and place in dish seam side down. After doing this for all 8 tortilla shells, top with grated cheese and bake in 400 degree oven for 10 minutes, until cheese is melted nicely!

*white cheese options to grate on top : mozzarella, white cheddar, fontina, or gruyere to name a few!!