July 15, 2016

Fabulous Friday Flavour: Shredded Chicken Tortilla Wraps in White Sauce

Always stock up a few packs of taco seasoning at home because you never know when you’ll need them!

And frozen fresh meat. 

And cheese. Always have cheese in your fridge! Any type of cheese.

That would be my advice for the week when it comes to stocking up ingredients at home as they do come in handy for whenever you want to dish out a satisfying home-cooked meal but haven’t quite got all your meals planned yet. I don’t usually plan for what I’m going to cook. I go with on the fly!

With those stocked up, you can pretty much create anything. Especially convenient for when you have guests, too.

It so happened that I bought a pack of flour tortillas the other day while not exactly knowing what I was going to do with them because let’s face it – tortillas are some versatile shit. You can make a wrap, you can make enchiladas, you can make quesadillas and you can just stuff anything inside them, shove them in the oven and you’ll have a meal.

And, because I do stockpile on condiments and spices, sometimes I forget I have them. So I was only too happy to discover that  I not only have one but three of those taco seasonings tucked in my kitchen. Yay! Meal sorted and all done within the hour to serve the hungry.

Here’s my version of Tortilla Wraps drizzled with cheesy, white sauce filled with taco-based shredded chicken which was first boiled with fresh basil and bay leaf. 

Shredded Chicken Tortilla Wraps in White Sauce
Serves 6
Tortilla Wraps drizzled with cheesy, white sauce filled with taco-based shredded chicken that was first boiled with bay leaf and basil
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 tbsp olive oil
  2. 3-5 skinless, boneless chicken breasts – steamed with 1 bay leaf and a handful of freshly chopped basil
  3. 1 packet of Taco seasoning mix
  4. 1 medium yellow onion, chopped
  5. 1 cup sour cream
  6. Half cup skimmed milk
  7. 1 tbsp ground black pepper
  8. 9 (6 inch) white tortillas
  9. 1 pack light cream cheese
  10. 1 cup shredded young cheese
  11. 1 egg
Instructions
  1. Steam chicken with bay leaf and fresh basil. When done, shred the chicken and set aside.
  2. Heat oil in a pan over medium to high heat. Saute onion till translucent.
  3. Add the steamed shredded chicken and taco seasoning. Mix well. Set aside.
  4. For the cheese mixture: In a bowl, mix sour cream, milk, egg and cream cheese. Season with salt and pepper. Set Aside
  5. Preheat oven to 180 degree Celsius.
Assembling the Enchiladas
  1. In each tortilla, place about a spoonful of the meat mixture first, followed by the cheese mixture and top it with shredded Cheese. Roll the tortilla.
  2. In a baking dish, slightly grease it up and arrange the tortilla next to each other.
  3. Top any remaining meat, cheese mixture on top.
  4. Spread the remaining cheese mixture over it
  5. Cover the top with the remaining shredded cheeses.
  6. Bake in the oven for about 30 minutes or until the cheese is melted and slightly browned
  7. Serve hot!
Notes
  1. You can also use mozarella as the topping before putting the baking dish in the oven and that would give a very nice melt!
Adapted from Grubbs 'n Critters Monthly Mystery Munchies #1
Grubbs n Critters http://grubbsncritters.com/

In case you didn’t realise, I’ve adapted this recipe from our very first Monthly Mystery Munchies from May last year when I made the Real Cheesy Cottage Cheese Enchilada.

That was more than a year ago and I thought it was apt to revive that and give the recipe a different twist this time without the hassle of having to make the Enchilada sauce. Sleek, eh!


Posted by:    |    7 Comment
Comments
  1. Looks delicious!

  2. That looks so yummy, Ann! Can I come over? 🙂

ADD YOUR COMMENT