5:30 in the morning, pitch black, and not a creature was stirring…except me. Why is it, though, when you TRY to be quiet, is when you make the most noise?? I was rollin’ right along, being quiet as a mouse, but somewhere along the line, … I must’ve woken up my hubby. I was actually thankful, though, when I saw the blue, flickering glow of the TV turn on. I had quietly snuck up to the attic to my metal shelving unit that holds all my “extra” cooking devices, to quietly bring down one of my crock pots, and didn’t quite plan ahead. I got up there just fine, in the dark, (as “someone” unplugged and moved the little lamp at the top of the stairs), and felt blindly on each of my shelves, for my smaller crock pot. Finding it was no problem. Getting back down the steep stairs, with my hands full, however….was not a very well thought-out plan.

I was relieved to hear my hubby say, “Good morning, sweetie!”

After wishing him a good morning back…I had to face the facts that I needed a little help getting back down! (I think I have an inner ear cold or infection, and I’ve been massively dizzy with the room spinning). So, holding a heavy crock pot with both hands, standing at the top of steep stairs, in the dark, leaving me no hands to hold the rail, with massive vertigo going on seeing the room spin….what could go wrong?

After saying good morning back….I had to say….”Honey! Can you help me? I’ve gotten myself into a spot…” Trying to make light of my predicament.

I despise admitting defeat.

He answered back saying, Where in the heck are you???

“Uhm. At the top of the stairs”.

(…embarrassing pause…followed by…)

“The attic stairs”.

Yea. Hello. Busted. Dang it.

So my knight in shining armor came to my rescue. He didn’t even poke fun. As he KNOWS how much it means to me to do everything myself if at ALL possible.

So once the slow-cooking contraption, (and me as well), made it safely down the stairs and  into the kitchen, and all before the sun even woke up, the serious fun continued. And I had a blast!

This turned out delicious, not at ALL hard to make, and the enchiladas had a nice amount of flavor, too! I gave my VERY old, simple simon, “everyone makes it”, recipe a tasty new makeover.

And, though it’s still easy-peasy, it’s now good enough to serve to friends on the weekend!

Think…perfect casserole to bring to that football party!  OH yea!

You don’t have to get up before the sun to get these started, though! The chicken thighs only take 4 hours in the crock pot, then mix and shred, fill and roll the tortillas, make the quick sauce, top with the cheeses, and bake! And you’ve got some pretty darned tasty weeknight to weekend, party in your mouth, super cheesy, Chicken Enchiladas Blanco! (*Blanco means “white” in spanish, if it’s been awhile since high school foreign language class!)

Hope you make a pan soon! They’re easy, delicious, and the perfect take-along casserole to a party! Enjoy!!

Yield: 8 - 10 enchiladas

Creamy Cheesy Enchiladas Blanco

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Ingredients

For Crock Pot:

• 1 3/4 - 2 lbs. boneless skinless chicken thighs, trim off fat
• 2 cups boiling water + 1 Tbl. Better Than Bouillon Chicken Base
• 1 small onion, chopped
• 2 tsp. cumin
• 1 tsp. garlic powder
• 1 bay leaf
• 1 (4.5 oz.) can chopped green chilies for mild, (2 cans if you prefer a little more heat)
• 1/4 tsp. white pepper
• 1/4 tsp. onion powder

For Enchiladas & Filling:

• the slow cooked chicken thighs, shredded (along with half of the onions and chilies from the crock pot removed with a slotted spoon)
• 1 cup shredded pepper jack cheese (4 oz.)
• 2 oz. (1/4 cup) cream cheese, cut into pieces
• 2 Tbl. thick sour cream
• 8 - 10 taco-sized flour tortillas, can also use soft white corn tortillas if preferred (*if smaller, you'll need more)

For Sauce:

• 3 Tbl. real butter, (salted or unsalted)
• 3 Tbl. flour
• 2 cups reserved broth from crock pot
• 1 cup thick sour cream such as Daisy

Cheesy Top:

• 1 cup (4 oz.) shredded sharp white cheddar cheese
• 1 cup (4 oz.) shredded pepper jack cheese

Optional Garnish:

• sliced black olives, snipped green onions, sour cream, and/or guacamole

Instructions

Dissolve chicken bouillon into boiling water, and add to regular round crock pot. (I do this in the microwave, adding both into a 2-cup glass measuring pitcher, and nuke on high for 3 minutes, stir). Add and stir in rest of Crock Pot Ingredients except chicken. Trim chicken thighs of excess fat, and add, nestling down into the broth to cover. Place on lid and slow cook for about 4 hours, or until easily shreddable.

Preheat oven to 350º F.

When chicken is done, remove pieces and place into a stand mixer, and use a slotted spoon to get out about half of the onions and green chilies. (*RESERVE broth in crock pot)! Shred with paddle attachment, or shred by hand and add to bowl. Whatever works for you. Add rest of Enchilada & Filling ingredients, except tortillas, of course. Mix or stir until well combined. Place chicken filling into center of tortillas, roll up, and place seam side down into a sprayed 13 x 9 baking dish or pan. Cover with a dish towel or baking sheet, and make sauce.

For Sauce: Melt butter in small saucepan over medium to medium-low heat, add flour, and cook and stir for 1 minute. (Don't brown). Add 2 cups reserved broth (plus any remaining onions and green chilies) from crock pot, slowly, whisking in until smooth. Cook, stirring, for 1 minute. Remove from heat and whisk in sour cream until smooth and no tiny lumps remain. (Sauce will be thin, and will thicken during baking). Evenly pour over pan of enchiladas. Sprinkle top evenly with pepper jack cheese and sharp white cheddar. (Can sub monterey jack for the white cheddar if preferred).

Pop into preheated 350º oven and bake for 25 minutes. (If light browning on top is desired, turn heat up to 400º during last 3 - 4 minutes of baking time). Garnish with sliced black olives and snipped green onions if desired. Top servings with sour cream and guacamole if you like. Enjoy!