Laurie and Ron Andrade                                              

Photo by Madison Parker

I was recently snowed in, in Arnold, a little gold country town in the foothills of The Sierra Nevada’s.  It’s a beautiful little spot where my Sister-in-Law and Brother-in-Law have settled after early retirements. 

We went for a visit and the snow came down in huge blankets so, we had to stay put for several days in their lovely Arnold home.  This is a particularly sad thing since Laurie, AKA, LoLo, is a gourmet chef!  She is an amazing hostess and cook who loves to cook, day and night; it is her passion.  Let me just say, if one is snowed in, there couldn’t be a better place in the world to be!

Arnold, California, In the Gold Country of California’s Sierra Nevada

Photo By Madison Parker

We arrived the first evening and Lo said that we were going to just have a simple “casserole” whenever we were ready for dinner.  There isn’t a single way one could have called these little rolls of creamy heaven a “casserole.”  She had rolled freshly boiled chicken in tortillas and covered it in a creamy white sauce laced with mushrooms.  I asked for the recipe and Laurie allowed me to post it here on the web.
Hope you enjoy them!

By the way, she served the enchiladas with a light salad of field greens dressed with a very light vinaigrette dressing.  The perfect accompaniment!
Laurie Andrade’s White Sauce Mushroom Chicken Enchiladas.

Ingredients

Two large chicken breasts (boneless and skinless)
1 cup water
1 Boullion cube
Reserve liquid– chicken stock
2 cans cream of chicken soup
1pkg flour tortillas
Can of mushrooms (or as many fresh mushrooms as you would like chop and sauté in butter or olive oil.)
¼ Cup Cream cheese
Can of chopped green chilies
½ cup white cheese, (mozzarella cheese, or other of your favorite white cheese.)

Prepare the Chicken

Put a cup of water in a skillet.
Add 1 boullion cube
Add the chicken breasts.
Cover and bring to boil; lower heat and simmer for an hour.
Remove the chicken breasts from the water; cool and shred the chicken.
Reserve the water, (chicken stock) from the boiled chicken skillet.

Mix Ingredients for The Enchilada Filling

Mix together the Shredded chicken breast meat.
Add ¼ cup cream cheese and chopped shallots or green onions.  Mix together.
Use Two Tablespoons of the chicken stock to thin and moisten the mixture.  If you need more of the stock, use more to achieve a smooth mixture.
 Add 2 Tablespoons canned chopped green chilies to the mix.  Add more if you like your enchiladas more spicy.
Season to taste.

Mix the Sauce for the Enchiladas

Mix together:
Canned or sautéed mushrooms
1 Can Cream of chicken soup with stock ½ cup stock to make a smooth but thick mixture.  Pour into bottom of a casserole dish
Heat each tortilla in microwave to soften, 10 seconds.

Put Enchiladas Together

Put several tablespoons into center of each coated tortilla.  Roll and place into the casserole.
Spoon the sauce mixture over the rolled enchiladas.

Bake uncovered 30 minutes at 350 degrees.
Remove from oven; turn oven off.
Sprinkle casserole with the white cheese or cheeses. Put the casserole back in oven just long enough to melt cheese.

These enchiladas will melt in your mouth!! Enjoy.