Since I’d been craving this casserole for weeks, I finally buckled down and whipped one up.

I used to make a version of this using canned cream of chicken soup, but this homemade sour cream sauce is so much better and makes for a lighter, fluffier dish. I sometimes add a cup of fresh or frozen corn for more crunch and texture, too.

Put these white “enchiladas” under the broiler for the last few minutes of baking time if you want to speed up the browning process and give this creamy casserole a nice crusty top.

This is delicious served with your favorite tortilla chips and guacamole, or perhaps you’ll want to be adventurous and mix up a batch of this slightly quirky fruit salad with its avocado addition. You may want to make up your own fruit medley by using whatever looks good at the market.

For dessert, I’m sharing a recipe that my vegan and gluten-free readers can use: This fudgy, gooey cake with the pudding oozing up delightfully around the edges is perfect served warm with ice cream, whether it be the real thing or a vegan brand.

White Chicken Enchiladas in the Round

6 medium soft taco shells

3 cups cooked, shredded chicken

3 cups shredded Monterey Jack or Mexican-style cheese

3 tbsps. butter

3 tbsps. flour

2 cups chicken broth

Salt and pepper to taste

1 cup sour cream or Greek yogurt

2 (4 oz.) cans diced green chilies

2 scallions, diced

Fresh cilantro

Salsa verde

Preheat oven to 350 degrees. Spray a 2-quart casserole dish with canola oil cooking spray.

In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Continue cooking until thick and bubbly. Remove from heat. Stir in sour cream or yogurt and chilies.

Create layers with tortillas, chicken, cheese and sauce, with a final handful of cheese and a spoonful of sauce spread on top. Bake 50-60 minutes or until golden and bubbling.

Allow to cool 15 minutes before serving so it will set up a bit. Garnish with scallion, cilantro and salsa. Yield: 6 servings

Fruit with Avocado

1 cup blueberries

1 cup raspberries

1 cup blackberries

1 cup strawberries, quartered

2 avocados, chopped

Juice of 2 limes

1 tablespoon honey

Tiny pinch of salt

Chopped fresh mint, some chopped and a few left whole for garnish

In a large bowl, combine lime juice with honey, salt and a bit of chopped mint leaves. Whisk to combine. Add in berries. You can make the salad ahead of time up to this point and put it in the fridge. Right before serving, chop avocado, add to salad, and toss to coat in the lime juice dressing. Garnish with additional fresh mint. Yield: 6 servings

Mocha Pudding Cake

1 tbsp. ground flaxseed

3 tbsps. water

1 1/2 cups gluten-free or regular oat flour

3/4 cup plus 1/3 cup sugar

1/3 cup plus 2 tbsps. cocoa

1/3 cup non-dairy or regular chocolate chips

3/4 tsp. salt

1 1/2 tsp. baking powder

3/4 cup almond milk

2 tbsps. coconut oil, melted

1 1/2 tsps. vanilla

1 1/4 cup hot coffee

Confectioners’ sugar

Preheat oven to 375 degrees. Lightly grease an 8×8 pan. In a small cup, stir together flax seed and water. Set aside.

Mix together flour, 3/4 cup sugar, 1/3 cup cocoa, chocolate chips, salt, and baking powder.

In a separate bowl, mix together flaxseed/water mixture, milk, coconut oil, and vanilla. Pour milk mixture over dry ingredients and stir until well-combined.

Pour batter into pan.

Combine remaining 1/3 cup sugar and remaining 2 tbsp. cocoa in a small bowl. Sprinkle evenly over the batter in the baking dish. Pour coffee over top. Bake for 25-35 minutes until cake is semi-firm on top, but still gooey around the edges.

Cool for 15 minutes then sprinkle with confectioners’ sugar and serve with ice cream. Yield: 6 servings

Karen Schneider cooks and writes in the village of Cundy’s Harbor. You can reach her at [email protected].

Creamy White Chicken Enchiladas for that Mexican food craving.


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