Whole Wheat Pasta Primavera

October 12, 2014 by Elizabeth Leave a Comment

Perfectly cooked pasta surrounded by fresh spinach, broccoli, tomatoes and green peas. Sautéed in a flavorful white wine sauce, and topped with a heaping helping of parmesan cheese. Whole Wheat Pasta Primavera packs a ton of veggies and rich flavors into a little bowl of fall perfection.

It’s Sunday, and we know what that means. Time to catch up about our week, and share another fun recipe. Thankfully it was a relatively calm week around here. The boys and I had lots of fun at the library for story time, ran some errands, and even had a few very fun playdates! Charlie had his four-month checkup on Thursday, and I am happy to report that he is healthy and doing well! He weighed in at 13 pounds 4 ounces, and is now 25 1/2 inches tall. He was a trooper for his appointment, and I even survived taking all three boys to the appointment by myself 🙂 We had a lot of (much needed) low-key family fun this weekend, as well! Here are a few pictures:

It seems like fall is officially here, and the temperatures are dropping. What could be a better way to welcome the cooler weather than by cooking up a huge bowl of this light, flavorful pasta dish. Overflowing with fresh veggies and tender whole wheat pasta, this is one recipe that you will definitely want to add to your fall (or anytime) favorites!

This recipe was inspired from a restaurant we loved in Atlanta, called Figo. I remember having this dish quite often when I was newly pregnant with William, and we were going through a move. When I was pregnant with James a few years ago, I was seriously craving this meal, and was more than inspired to recreate it at home. I pulled up the menu on their website to gather all of the information I could on this one, and then put my thinking cap on. With a few tests and tweaks, I am so excited to say that I think this recipe is even BETTER than the dish from Figo. It’s just that good! I love how the curly pasta soaks up the flavor of the white wine sauce and the fresh veggies. The extra-virgin oil and parmesan cheese add the perfect depth and richness. This can be a great “meatless” meal, or add strips of grilled chicken for some added protein.

Whole Wheat Pasta Primavera is an easy to make, one bowl meal that is sure to satisfy your entire family.

Whole Wheat Pasta Primavera

Ingredients

16 ounces whole wheat fusilli pasta
1 tablespoon extra-virgin olive oil
5 cloves garlic, minced
5 Roma tomatoes, seeds and pulp removed and diced
3 cups broccoli florets, bite size
1/3 cup dry white wine
2 1/2 cups packed fresh spinach, roughly torn
1 cup green peas
Salt and pepper
1/4 cup, plus 1 tablespoon good quality extra-virgin olive oil,
Fresh grated Parmesan cheese (for serving)

Instructions

In a large pot, bring water for pasta to a boil. When water is boiling, add 1 teaspoon of salt, and the pasta to the water and stir. Cook until al dente, drain pasta, then move to a large bowl, and toss with 1 tablespoon (good quality oil), loosely cover pasta with foil and set aside.
Now, in a large sauce pan over medium heat, add 1 tablespoon oil and heat until shimmering. Stir in garlic and cook for about 30 seconds or until fragrant. Add tomatoes, broccoli and wine, and cook for about 5 minutes or until vegetables are slightly tender, stirring often. Add spinach and peas and cook for 2 more minutes, stirring. Season with salt and pepper and remove from heat. Move sauce to a serving bowl, and toss with 1/4 cup good quality extra-virgin olive oil.
To serve, spoon 1 1/2 cups of pasta and 1 cup of sauce in a bowl and gently stir together, top with cheese and serve.

Notes

For multiple servings, combine all of the pasta with the sauce in a large serving bowl. Toss together and then divide into individual bowls, passing the parmesan as you go.

https://elizabethshome.com/whole-wheat-pasta-primavera/

Check out my earlier version of this Pasta Primavera recipe on my old blog.

Pan Seared Salmon Salad

August 17, 2014 by Elizabeth

Crispy, tender, flakey salmon, served on a heaping pile of fresh greens and veggies, topped off with toasted pine nuts and crumbled feta. Pan Seared Salmon Salad is the perfect combination of succulent flavors, summer freshness and heart-healthy fats and protein.I hope you had a great week! It was sure a fun, and busy one around here. The humongous rainstorm that happened Monday afternoon, left our entire area in a state of disaster on Tuesday. Most of the local freeways were shutdown and thousands of basements were flooded. What a mess! We stayed close to home that day, and enjoyed a great playdate with some very sweet friends from out-of-town. In the afternoon, we had another special visit with another wonderful friend that I haven’t seen in over 10 years! Tuesday was a great reminder for me to be thankful for all of the amazing people that are in our lives.

Speaking of blessings, I’m incredibly appreciative for another fantastic weekend with all of my cuties. The Woodward Dream Cruise, Andrew’s work party, and a visit to the park were a few of our highlighted events. Here’s a fun movie and a few pictures 🙂

Now that you’ve taken a look at our weekend, here’s a little background on what first inspired me to make this recipe.

On our recent San Diego Trip 2014, Andrew and I discovered a fabulous little restaurant, Harry’s Bar and American Grill, that was right around the corner from our hotel. We ate there for the first time on our date night. (Thanks to my wonderful Aunt Janie, for coming to our hotel to babysit while Andrew and I enjoyed a quiet, adult dinner out. WHAT A GIFT :)) We enjoyed our meal so much that we even went back later in the week. Call it a pregnancy craving, followed by our latest obsession, but ever since our venture out to the West Coast, salmon salads have been the latest craze in our house.

The picture on the left is the salmon salad at Harry’s, and the one on the right is from Pancho’s Restaurant in Los Angeles. Yum!

Here are a few candid pictures from our Pan Seared Salmon Salad nights at home.

This salad is best with this Creamy Balsamic Dressing.

It’s no wonder that this Pan Seared Salmon Salad has become an all-around crowd pleaser in our family. It’s easy, delicious, and loved by our whole family!

Pan Seared Salmon Salad

Serving Size: Serves 4

Ingredients

Pan Seared Salmon Salad:

4 (6 ounce) salmon fillets
Salt
2 teaspoons extra-virgin olive oil
1 heart romain lettuce, torn
8 ounces baby spinach
2 cups cherry tomatoes (halved)
1 avocado, sliced thin
1/3 cup red onion, sliced very thin
3/4 cup yellow sweet corn (if frozen, thawed)
1/4 cup toasted pine nuts
1/2 cup crumbled feta cheese
Creamy Balsamic Dressing

For Creamy Balsamic Dressing:

1/4 cup white balsamic vinegar (or regular balsamic)
2 cloves garlic (sliced)
1/2 medium shallot (sliced)
1 tablespoon dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried dill
3/4 cup good quality extra-virgin olive oil

Instructions

To Make Dressing:

Add vinegar, garlic, shallot, mustard, honey, salt, pepper and dill to blender or Vitamix. Blend for about 30-60 seconds on low, then high speed. Reduce speed to medium and slowly drizzle in olive oil in a slow, steady stream. Blend for a few more seconds until fully emulsified. Stop blending when dressing looks thick and creamy. (Be careful not to over mix, or dressing will thin out.)
Cover and refrigerate dressing until ready to use.

To Make Salad:

Divide lettuce and spinach between plates. Then top with tomatoes, avocado, onion, corn, pine nuts, and feta. Set aside.
Pat salmon dry with paper towels, and season both sides with salt. Add 2 teaspoons oil to a large, nonstick skillet or grill pan, over medium-high heat. When pan is hot, add salmon and cook for about 3 to 4 minutes on one side. Carefully, flip salmon over and cook for 3 to 4 minutes more, or until salmon is crispy on the outside and the interior is cooked through. Let salmon rest in pan for 1 to 2 minutes, then add salmon to plated salads, drizzle with Creamy Balsamic Dressing and serve.

Notes

Dressing will keep covered and refrigerated for one week.

https://elizabethshome.com/pan-seared-salmon-salad/

Pasta with Tomatoes, Basil and Fresh Mozzarella

August 7, 2014 by Elizabeth Leave a Comment

Beautifully ripened tomatoes, creamy mozzarella, garlic, basil, and perfectly cooked pasta, tossed together to create a great summer dish. Pasta with Tomatoes, Basil and Fresh Mozzarella is an easy to make, simple recipe, that is sure to be a crowd pleaser for any occasion.

Let’s celebrate, it’s Thursday! There’s just something so wonderful about Thursdays. I guess it’s the fact that most of the work week is complete, and the thrill of the upcoming weekend is finally within reach. Let’s enjoy our evening, and be thankful for a great day. I’m celebrating with a special #tbt (Throwback Thursday) post!

William was just 19-months-old when we headed off to Europe with him (for the third time). Everything I had read before we left, said not to take your toddler to Rome, especially in the month of July. However, being fairly adventurous travelers, and completely up for a challenge, we decided to embrace an incredible opportunity. What an amazing trip it was! We are so blessed to have had this experience, and we cannot wait for our next time abroad. (Although with three little ones, we might have to plan it out just a bit more ;)).

Come join me as we stroll through a few pictures from our journey to Rome, back in July 2011.

The food in Rome, and Europe in general, is out of this world! Nothing says “Italy” more than a giant bowl of pasta. One of my favorite meals from our trip was this amazing dish. We were at a darling little restaurant that was located down a popular alley. Thankfully, we were just early enough to beat the dinner crowd. We learned that timing was an important factor when in Rome, in July, with a toddler. That night we enjoyed our dinner outside on the patio. The street was bustling, and a musician was playing nearby. What a fantastic way to dine in Rome! I ordered this wonderful pasta dish with short pasta, tomatoes, basil and fresh mozzarella, (as you can see). It was so yummy, and yet so simple. I enjoyed this meal so much on our trip, that I knew it would be a great one to recreate at home!

When summer roles around, there are a few flavors that I often feel compelled to work into our menu. I just adore the combination of tomatoes, mozzarella and basil! The ripeness of the tomatoes play a huge role in the end result of this recipe. Try to find the freshest, ripest tomatoes that you can. When it comes to preparing the basil, here is an excellent visual of the best way to thinly slice (chiffonade) basil.

Thanks for joining me on our flashback to Rome! Now, put your feet up and relax. Imagine you’re sitting on the patio of a fine Italian restaurant, and enjoy the goodness of these fresh summer flavors.

Pasta with Tomatoes, Basil and Fresh Mozzarella

Ingredients

2.5 pounds tomatoes (about 5 large tomatoes, or 10-12 Roma tomatoes), halved and seeds and pulp removed, then diced into 1/8-inch chunks
20 large fresh basil leaves, thinly sliced (see note below)
3 cloves garlic, minced
1/4 cup extra-virgin olive oil (good quality)
Salt and pepper, (fresh ground), to taste
16 ounces campanelle pasta (or substitute penne or fusilli)
1 pound fresh mozzarella, cut into 1/2-inch chunks (room temperature)
Fresh grated Parmesan cheese, for serving

Instructions

Combine the tomatoes, basil, garlic, oil, and a generous amount of salt and pepper in a medium bowl. Stir together, then cover with plastic wrap and let sit out (do not refrigerate) for at least 30 minutes, or up to 4 hours. Stirring occasionally.
Cook pasta until al dente, make sure to reserve 1 cup of the cooking water, then drain.
In a large bowl, toss the pasta with the tomato mixture and fresh mozzarella. Add some of the cooking water if needed to loosen the consistency of the sauce. Serve immediately, and top with fresh grated Parmesan cheese.

Notes

To thinly slice (chiffonade) basil, stack 10 of the basil leaves on top of each other, then tightly roll them up the long way. Using a sharp knife, slice rolled basil into very thin slices. Then fluff and gently separate slices.

This is dish is usually served slightly warm from the heat of the cooked pasta. However, if you desire to have the cheese melted, or for a slightly different experience, this dish (or portions of it) can be placed in the microwave for 1-2 minutes, without further cooking the pasta or tomatoes. Leftovers can also be reheated in the microwave for a minute or two.

https://elizabethshome.com/pasta-with-tomatoes-basil-and-fresh-mozzarella/

Feel free to check out the earlier version of this Pasta with Tomatoes, Basil and Fresh Mozzarella recipe on my old blog.

Summer Asparagus, Mushroom and Onion Salad

July 13, 2014 by Elizabeth Leave a Comment

Crunchy asparagus and tender mushrooms, sautéed with onions and garlic, and tossed together with fresh herbs and thin shavings of creamy asiago cheese. This Summer Asparagus, Mushroom and Onion Salad is a fresh, healthy favorite, that makes the perfect side dish for any occasion. No need to worry about keeping it cool or heating it up, this summer salad is made to serve at room temperature.

It has been another great week around here. I can’t believe Charlie was 6 weeks old on Friday! What an amazing time we’ve been having with him. He has even been starting to sleep a bit more at night! YAY! (Maybe the extra sleep has something to do with all of our adventures this week.) In addition to our normal day to day activities, this week also included a huge trip to Target on Tuesday, my 6 week post-baby doctors appointment and our weekly lunch with Andrew on Wednesday, a super fun date night out on Friday, a trip to Greenfield Village on Saturday (followed later with a date night in…which leads us to this recipe), and a relaxing and productive Sunday. Busy, but fun. 🙂 Here are a few pictures from our trip to Greenfield Village.Now, let’s talk about one of our favorite new creations, this Summer Asparagus, Mushroom and Onion Salad. The other day at Costco I picked up a huge bag of beautiful, fresh asparagus, and a big carton of mushrooms. They looked delicious and I figured they would be great if I (simply) roasted them in the oven and served them with the steaks that Andrew was going to grill this weekend. Well, somehow my idea to “keep it simple” quickly flew out the window and my wheels were turning. I was thinking how much we LOVE these Oven Roasted Portobello Mushrooms, especially as a side dish with steaks. But since I also had a huge bag of asparagus, and really wanted onions with our steaks as well, the chef in me was eager and determined to create a dish that incorporated all of my visions. 😉 So, I searched for some imagesthat would help to inspire me. (Sometimes I get my inspirations from the recipe itself, and other times I just need a picture to point me in the right direction. In this case, the pictures were all that I needed.)

This asparagus salad looked amazing with the creamy cheese! I loved the addition of the fresh herbs in this warm mushroom asparagus salad, and I jumped on the purple onion idea after coming across this image of roasted asparagus and mushrooms. So, now you have a little insight into how my mind works in the kitchen, and just how some of my recipes are created. 😉

This Summer Asparagus, Mushroom and Onion Salad is a great addition to any meal. Make it, leave it, serve it up and enjoy!

Summer Asparagus, Mushroom and Onion Salad

Ingredients

1 large purple onion, sliced in half, then cut into 1/4 inch slices (crescent moons)
4 cloves garlic, sliced thin
1 pound (medium thickness) asparagus, cut on diagonal, into 1-2 inch pieces
12 ounces white mushrooms, wiped clean and sliced 1/2 inch thick
1/2 cup shaved asiago or parmesan cheese, (with vegetable peeler), plus more for serving
2 teaspoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon extra-virgin olive oil (good quality)
Salt and pepper

Instructions

Coat a large non-stick skillet with cooking spray, and heat over high heat. Add onions and garlic and sautee on high for 1 minute without stirring, then cook for another minute, stirring. Add the asparagus and mushrooms and cook for 3-4 more minutes, stirring occasionally, allowing veggies to brown slightly, but do not over cook. (Asparagus and mushrooms should be just cooked slightly, and still have a little crunch to them.) Move veggies to a large serving bowl, and allow to cool until slightly warm, but not hot. Toss with cheese, fresh herbs, oil and salt and pepper to taste. Cover loosely with foil and let rest together for at least 5 minutes, or until ready to serve. Serve salad at room temperature with additional cheese on top, if desired.

https://elizabethshome.com/asparagus-mushroom-and-onion-salad/

Easy Philly Cheese Steaks

March 23, 2014 by Elizabeth 2 Comments

Juicy bites of steak, sautéed with tender green peppers and onions, smothered in provolone cheese, and served on a fresh roll. Impressive enough for company, or quick enough to make on a weeknight, these Easy Philly Cheese Steaks are sure to knock your socks off!

To be honest, I had never tried a Philly cheese steak before a few months ago. Andrew mentioned them a while back, and I thought I would make them as a nice surprise for a special dinner. Who knew Philly cheese steaks would become one of my new favorites? But then again, what’s not to love about steak, onions, and green peppers covered in melted cheese, and nestled in a soft, white, little roll? Well, I guess nothing.

It has been quite an eventful week around here. While Andrew has been hard at work, the boys and I have been busy building huge lego towers, attending library activities, going on lunch dates, and running errands. James even learned to count to ten and say his own name this week, (“Jame”). We’ve also had a number of cooking lessons that have been more than successful. We’ve really been on a role lately! It’s so nice to have such great little helpers.

However, the BIG event that topped off our week, happened Friday night while I was feeding the boys an early dinner. I turned my back for a split second, and I heard James calmly say “Momma, pea!”. I quickly went to look up his nose, and sure enough, there was a huge, bright-green pea lodged firmly in his left nostril. (He has tried to put a pea in his nose before, but thankfully it wasn’t far, and I was able to just pop it out. I thought we were way past the “putting things in our nose phase”, but clearly I was wrong.) This time, however, the pea was really stuck. I could see it, but it wouldn’t budge. The strangest thing was that James didn’t even seem to mind! He just calmly finished eating his dinner, minus the peas that I immediately took away, and then even asked for seconds. William and I were much more concerned, though. Thankfully, I called the nurse and she told me that we could try a few different tactics to remove the pea on our own. When Andrew got home, we tried everything we could to pop it out, but it didn’t move. So, James and I grabbed our coats, and headed for a little Friday evening trip to Urgent Care.

I am still amazed at the fact that James remained completely unbothered by the giant pea that was stuck in his nose. All the way there, he kept saying “doctor”, and we had a long talk about how we do not put things up our nose. When we finally saw the doctor, he examined James and then told me that he could try to remove the pea using a bulb syringe to shoot air up his other nostril. He called for another set of hands to help hold poor James, and literally within about 5 seconds, the pea came shooting out of his nose! It was honestly kind of funny! James was totally fine, except he seemed a bit annoyed that he had to be held down. Thankfully, two hours and $25 later, James and I were able to return home, minus one green pea.

So, here it is. If you need the perfect meal to round out a crazy day, you’re in luck! An amazingly delicious (and pea-less) recipe. These Easy Philly Cheese Steaks are truly out of this world.

Easy Philly Cheese Steaks

Prep Time:

Cook Time:

Yield: Serves 4

Easy Philly Cheese Steaks

Ingredients

1 1/2 pounds sirloin steak
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons extra-virgin olive oil
1 large sweet onion, chopped into 1/2 inch pieces
1 green pepper, chopped into 1/2 inch pieces
1 clove garlic, minced
4 hoagie rolls
7 slices provolone cheese (about 7 ounces)

Instructions

Slice meat into 1/8" thick slices. Then run knife through sliced meat again, to dice.
In a medium bowl, add steak and toss with salt and pepper and set aside.
Heat 1 teaspoon oil in a large cast iron, or non-stick skillet over medium-high heat. When hot, add onion and green pepper. Stirring often, cook for about 8 minutes until veggies are softened but still tender. Stir in garlic, and cook until fragrant, about 30 seconds.
Remove veggies from pan and place in a clean bowl and set aside.
Return pan to medium-high heat and add another teaspoon oil. Once hot, add meat and cook until browned and not pink, stirring often. (Pour off excess liquid.)
Turn heat to low, add veggies back to the pan with the meat, and stir. Lay sliced cheese over meat and veggie mixture and allow to melt. Stir to combine melted cheese. Season with salt and pepper to taste, and serve immediately on rolls.

https://elizabethshome.com/easy-philly-cheese-steaks/

Parmesan Crusted New York Strip Steak

January 6, 2014 by Elizabeth 1 Comment

Let me start by saying a belated “Happy New Year!”. I know everyone is saying it, but I just really can’t believe that it is 2014 already! I’m excited though, I have a feeling 2014 is going to be an excellent year around here.

What did you do on New Year’s Eve? This year we had plans with friends to have an adult dinner (no kids) at our house, but they were sick and couldn’t make it. We were sad they couldn’t join us, but that didn’t stop us from cooking up the feast I had been preparing for two days.

(Most of this meal can be created the same day, but when you have two little kids around, you learn to do as much in advance as humanly possible to save your sanity). That’s one of my little secrets 🙂

So, think restaurant-quality, favorite gourmet steakhouse meal, and that was pretty much our NYE dinner. Seriously, it was just that good.

This recipe for parmesan crusted new york strip steak was inspired by one of our favorite steak houses in Atlanta, called Wildfire. That restaurant used to be one of our regular date-night spots where we could always enjoy a great meal. They specialized in delicious steaks, and featured a variety of crusts that you could order on top of your steak. Andrew just reminded me that we had tried most of the other crust varieties, such as the horseradish crust, mushroom crust, and even the blue cheese crust, but nothing came close to the goodness of the parmesan crust.

And so, with a little brainstorming, research, and experimentation, I present to you parmesan crusted new york strip steak. I mean, who wouldn’t love a tender, juicy, grilled steak with a cheesy, crispy crust seared on top? Amazing!

Parmesan Crusted New York Strip Steak

Prep Time:

Cook Time:

Yield: Enough crust for 2 New York strip steaks

Parmesan Crusted New York Strip Steak

Ingredients

1/2 cup unsalted butter, softened
1/2 cup panko bread crumbs
1/2 cup grated parmesan cheese (like Kraft consistency, but good quality)
4 cloves garlic (through garlic press)
Salt and pepper

Instructions

In a small mixing bowl, mash butter with a fork. Then add bread crumbs, parmesan, garlic and salt and pepper and smash together until well combined.
Using your hands, roughly shape into a thick log. Wrap tightly in plastic wrap and continue shaping until log is about 3 1/2" long and 2" round. Refrigerate for at least 3 hours or freeze. (If frozen, let sit on counter for about 1 1/2 hours before slicing)
Once ready, slice log in half. Then cut each half in half again. And finally, cut each quarter in half one more time. You should end up with 8 even slices.
Once you have grilled your steaks, place 4 of the crust slices on top of each steak. Place steak in an oven safe pan, and broil for 2-3 minutes until crust is brown.

https://elizabethshome.com/new-york-strip-steak-parmesan-crust/

Note:
I love Trader Joe’s Imported Grated Parmesan Cheese. It has the perfect consistency and flavor for this recipe, and at a great price.

White Chicken Enchiladas

December 29, 2013 by Elizabeth Leave a Comment

My husband found an idea for these about two years ago on Pinterest and had been asking me to make them. While red enchiladas are not my favorite thing to eat, I was very curious about white ones. For Valentine’s Day 2012, I surprised him with these very very yummy white chicken enchiladas. They were delicious! Of course, I took the original recipe, and gave it a little make-over. Because, well, that’s what I love to do 😉

Incase you’re wondering, “So, how are these better than the Pinterest ones?” Here’s how:

My biggest addition was adding an onion! Yes, it is sooo needed in these.
Next, I added a bit more cheese on top, as well as inside the tortillas.
I also added a little bit of pepper jack cheese to give them an extra kick.
My favorite little sneaky swap was using reduced-fat sour cream instead of regular.
I also opted for low-sodium chicken broth.

So, a few health-conscious substitutions, a bit more cheesy goodness, and a little more punch. What’s not to love?!

I just made these again tonight for our little Saturday date-night at home, and let’s just say they were a very well-deserved treat after a busy day. We served them with a great fresh salsa that Andrew picked up from Costco, called Jack’s Special Medium Salsa by Garden Fresh Gourmet. We really enjoyed this salsa and thought it paired well with these enchiladas.

Go grab your favorite salsa, and give these White Chicken Enchiladas a try! And let me know what you think 🙂

White Chicken Enchiladas

Prep Time:

Cook Time:

White Chicken Enchiladas

Ingredients

1 small onion, diced
3 1/2 tablespoons butter
10 soft taco shells (flour)
2 cups cooked, shredded chicken*
3 cups shredded monterey jack cheese
1/2 cup shredded pepper jack cheese
Salt and pepper to taste
3 tablespoons flour
2 cups low-sodium chicken broth
1 cup reduced-fat sour cream
1 (4 oz) can diced green chillies, drained

Instructions

Preheat oven to 350 degrees. Coat a 9×13 pan with cooking spray.
In a medium sauce pan, melt 1/2 tablespoon butter, then add the onion and 1/2 teaspoon salt and cook until softened but not browned, 3 or 4 minutes. Transfer onion to a medium sized mixing bowl, and set aside.
Rinse and dry sauce pan, and return to stove. Then melt the remaining 3 tablespoons butter, and whisk in flour and cook for about 1 minute. Gradually add the broth and whisk until smooth. Warm over medium heat until thick and bubbly. Remove from heat and stir in sour cream and chilies. Season with salt and pepper. (Do not boil.)
Add the chicken, 1 1/2 cups monterey jack cheese, and pepper jack to the mixing bowl with the onions and stir together. Add salt and pepper to taste. Place a scoop (about 1/10th) of the filling in each tortilla, roll up tightly and place seem-side down in pan.
Pour sauce over enchiladas and top with remaining cheese.
Bake for 22 minutes and then broil for 3 minutes to brown the cheese. Serve with salsa or picante sauce on the side.

Notes

*The best way to cook the chicken is in a large nonstick skillet, coated with cooking spray, or about 1-2 teaspoons oil. Season chicken with salt and pepper, and cook until chicken is cooked through, and no longer pink, about 7 minutes per side. Then transfer to a clean plate and let cool. When cool enough to handle, pull chicken apart by hand, and shred.

https://elizabethshome.com/white-chicken-enchiladas/