I have a tiny confession to make today… I used to be a baby shower hater. Sure, if one of my friends was having a baby, I would go to the shower, but it was not exciting to me. I would stress over what gift to buy because all things baby were a mystery to me. And, even when the baby arrived, I would still be a bit tentative. What if they wanted me to actually hold the baby. I will probably drop the newborn and it will break and no one will like me ever again.
Then I had Madison. I am convinced that having a baby makes you a baby person. Now I hear that someone is expecting, and I get excited for them. My mind starts spinning with all sorts of fun baby gift ideas. I reminisce about bringing tiny baby Maddie home from the hospital and remember the early days when she was all bundled up in a little swaddling blanket just calmly sleeping in my arms.
I even get excited to visit and meet the new baby. No longer do I worry about holding the baby. I am more than happy to snuggle a little one! And, of course, no visit is complete without food. Sure, I loved all of the cute little outfits that we got when Maddie came home, but food was really the best gift of all. We had great friends and family bring us meals, send snacks (which, is a fabulous idea if you can’t be there in person… much appreciated!), and even come and cook for us. It was a huge help. Taking care of a little one is hard. They are adorable, so it’s a fun kind of hard. But, it’s still hard. So, not having to worry about dinner is a relief, even for someone who loves to be in the kitchen!
Why am I sharing all of this with you? Well, my dear friend Megan from Stetted is expecting a sweet little boy in a few short weeks. I met Megan a two years ago at the Big Summer Potluck after we had crossed paths online quite a bit over the years. Last summer she was even kind enough to hang out with me while I was pregnant and cranky. I’m thankful that our blogs brought us together, and I hope to hang out with her again soon (and, of course, snuggle with her new little baby!).
Since she lives in Texas and I live in Pennsylvania, I don’t think I’ll get the chance to stop in and meet the new little guy. Instead, I’m participating in her virtual baby shower with a bunch of other great bloggers who are all just as excited for Megan as I am!
This creamy chicken enchilada casserole is what I would bring with me if I did have the chance to stop in and visit Megan after her little guy arrives. It’s simple to throw together, easy to reheat, and (of course) it’s tasty. It’s also not too casserole-y. I like casseroles as much as the next person, but one can only eat so many cream soup and noodle combos. Want to make it a complete meal? Throw in a batch of fresh homemade guacamole, a bag of chips, and a side salad.
Be sure browse all of the other great recipes that are a part of Megan’s baby shower today!
- Store Bought Banana Bread – Kathryn @ The Austin Gastronomist
- Chicken Enchiladas – Steff @ The Kitchen Trials
- Overnight French Toast – Jamie @ My Baking Addiction
- Chile and Sausage Oven Frittata – Amber @ Bluebonnets & Brownies
- A Week of (Make Ahead) Spring Salads in Jars – Aimee @ Simple Bites
- Soft Pretzel Bread Pudding with Chocolate – Christina @ Dessert for Two
- Oatmeal Peach Betty – Rachelle @ Blinded by the Bite!
Creamy Chicken Enchiladas
Serves 4 – 8
For the sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic
- 2 tablespoons all purpose flour
- 1 cup chicken stock
- 26.5 ounce carton of chopped tomatoes
(or a 28 ounce can of diced tomatoes)
- 2 teaspoons ground cumin
- 1 teaspoon ancho chili powder
- Kosher salt
For the enchiladas:
- 4 cups cooked and shredded chicken
- 8 ounces softened cream cheese
- 8 ounces shredded cheddar cheese, divided
- 1/2 cup chopped spring onions (plus additional for garnish, if desired)
- Kosher salt
- Freshly ground black pepper
- 8 medium flour tortillas
Begin by preparing the sauce. Combine the butter and olive oil in a sauce pan over medium heat. Add the garlic and cook until the garlic is fragrant (2 – 3 minutes). Sprinkle the flour over the garlic and stir to create a paste with the olive oil and garlic (a roux). Cook for a few minutes, until the flour mixture is golden in color. Gradually, whisk in the chicken stock. Bring the mixture to a boil, whisking frequently to remove any lumps and keep the sauce nice and smooth. The sauce will begin to thicken. Reduce to a simmer and stir in the tomatoes, cumin, and chili powder. Simmer for an additional 10 – 15 minutes. Season to taste with salt. Remove from the heat.
While the sauce cools, prepare the filling. Stir together the shredded chicken, cream cheese, half of the shredded cheddar cheese and teh spring onions. Season the filling to taste with salt and pepper.
If you are baking the enchiladas right away, preheat the oven to 375°F while you finish the casserole.
Lightly grease a 9 by 13-inch baking dish and spread half of the sauce in the bottom of the baking dish. Spoon 1/8 of the filling (approximately) onto each tortilla, and roll up tightly. Place the rolled tortillas in the baking dish and top with the remaining sauce.
At this point, the casserole can be refrigerated for later or baked right away.
Cover the casserole and bake for 30 minutes. Then, sprinkle with the remaining shredded cheddar cheese and bake for an additional 20 – 25 minutes, until the cheese is golden and bubbly. Let the casserole cool for 10 – 15 minutes before serving. Serve garnished with additional spring onions and other toppings, if you like.