Emma White

White Chicken Enchiladas with Spanish Rice and Tossed Salad

Pumpkin Dump Cake

White Chicken Enchiladas

·      10 soft taco shells

·      2 cups cooked, shredded chicken

·      2 cups shredded Monterey Jack cheese

·      3 Tbsp. butter

·      3 Tbsp. flour

·      2 cups chicken broth

·      1 cup sour cream

·      1 (4 oz.) can diced chilies

Preheat oven to 350 degrees. Grease 9X13 pan. Mix chicken and 1 cup of cheese. Roll in tortillas and place in pan. In a sauce pan, melt butter, stir in flour, and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to a boil; sour cream will curdle. Pout over enchiladas and top with remaining cheese. Bake 22 minutes and then place under high broil for 3 minutes to brown cheese.

Spanish Rice

·      2 Tbsp. olive oil (can use up to ¼ cup)

·      1 onion, chopped fine

·      1 garlic clove, minced

·      2 cups of medium or long grain white rice

·      3 cups chicken stock

·      1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained.

·      1 teaspoon salt

Check instructions on rice package for proportions of liquid to rice. Can range from 1:1 to 2:1. If your rice calls for 2 cups water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

In a large skillet, brown rice in olive oil, medium high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. In a separate sauce pan, bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to simmer. Cover. Lower heat. Cook 15-25 minutes depending on type of rice and instructions on package. Turn off heat and let sit for 5 minutes.

Pumpkin Dump Cake

·      1 box yellow cake mix

·      1 can (15 oz.) pumpkin puree

·      1 can (12 oz.) evaporated milk

·      3 large eggs

·      1 ½ cup sugar

·      1 tsp. cinnamon

·      ½ tsp. salt

·      1 ½ cup chopped pecans

·      1 cup butter-melted

Heat oven to 350 degrees. Grease 9X13 pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour into pan. Break up any lumps in cake mix and sprinkle over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake 50-55 minutes. Serve warm with ice cream or whipped cream.