White Chicken Enchiladas

Spanish Rice

Guacamole and chips

Yummy!

mmm

we had deluxe grilled cheese sandwiches and homemade tomato soup.

that sounds yummy too. I have never tried to make tomato soup from scratch. Is it hard?

hehe, I said homemade, not "from scratch." I don't know if it counts if you use boxed chicken stock and canned tomatoes.

It's VERY easy.

I count it as homemade since it's not just from a can marked "tomato soup."

(going to grab my recipe...)

1- 32 oz box of chicken stock (or 2- 15 oz boxes or cans)

1 - 28oz. can of crushed tomatoes

1- 14.5 oz can of diced tomatoes

1 cup of heavy cream (I use regular milk)

1/2 stick margarine

salt & pepper

(I add garlic powder. You can also add sugar, to balance out the acidity, if you wish.)

Melt the butter. Combine the ingredients. Bring to a boil.

Turn the heat to low, cover and simmer for a while (10-15 minutes will do.)

The End.

(I usually put the diced tomatoes in the blender before I add them, because Ray won't eat tomato chunks at all,

although many people like the chunks--I like it either way. I suppose I could just add more crushed tomatoes instead of blending the diced

tomatoes, but I never buy small cans of crushed tomatoes, so I just use the diced and blend them up.)

the longer you simmer, the better it tastes, but you can eat it pretty much after you bring it to a boil. I just let it simmer while I make

the grilled cheese sandwiches.

Your yummy supper actually looks much more complicated. But definitely good!!!

Two questions: Chicken stock in a box?....Oh, wait. It is still a liquid, right? I know what you mean. Forget that question.

Second question: If you boil your soup, doesn't your milk curdle?

Yes, that can happen. I looked it up last night (a different recipe) and you should add the cream/milk after the soup boils, when you

turn it down to low to simmer for a while.

I added it all in last night and I suppose I was just blessed to not have a curdling problem.

(I never remember exactly how to do it because I don't make it often enough, and my recipe consists of ingredients on a scrap of paper, no

instructions. Sorry!)

In case you are wondering (although I think I shared this a few months ago, the last time I made this for dinner)...

Deluxe Grilled Cheese: Velveeta slices (American will work, but Velveeta is awesome,) Mozarella slices (or shredded, if you can't find

slices,) Bacon (yum! P.Ray cooks the bacon on the griddle while I make the soup, then we make the sandwiches,) and a little garlic powder

added to the butter on the outside. Good stuff!

Also, for the soup, you can substitute chicken broth or bouillon and water, I'm sure.

What is the difference between white chicken enchiladas and regular (besides the obvious color difference)...what makes them "white?"

They are covered in a white sauce instead of a red or green enchilada sauce. You add diced green chilies to the white sauce though.

What is a "white sauce" made with?

To make a white sauce, you melt butter and add flour. At this point it is called a roux. You cook it a bit and then stir in milk.

If you make thin white sauce it is the basis for cream soup. Medium white sauce is usually used for gravies like sausage gravy.

In this recipe you mix in chicken stock instead of milk and when it is nice an thick you stir in sour cream and the chilies.

Oh...I knew that. (About white sauce and roux, that is.) I just didn't realize that's what you were talking about! I was assuming

you meant some special Mexican sauce that is white. hehe

is that a picture of what you made?

yes. We all loved it and had the leftovers for lunch until there were no more leftovers.