I don’t know if you all noticed? I created a recipe index page to make it easier to find individual recipes instead of searching through all the ‘chicken’ recipes, for example. The tab is at the top of the blog. Now I just have to remember to link all the new recipes there 🙂
When I make a roast chicken, our leftovers usually become chicken casserole, chicken a la king, or rarely, chicken croquettes. This week I was thinking of something different so I searched the web for a chicken enchilada recipe. I’m always disappointed with recipes that say ‘take jar of enchilada sauce’ (or ‘unwrap x caramels’ for “caramel sauce”). I found a few, but none that really suit our tastes (NOT hot). So here’s my version:
Chicken Enchiladas –serves 4
sauce: 1 onion, diced 2 garlic, minced
1 14 oz can pureed (crushed) tomatoes
1 T chili powder 1 t sugar (takes away any tartness from tomatoes)
1/2 c chicken broth
3 c cooked chicken, small pieces/shredded
1 c shredded Monterrey jack cheese
1 c shredded mozzarella cheese
Mix sauce ingredients and cook over medium heat for a few minutes just to blend all the ingredients.
Mix 1/4 c sauce, plus 1/8 cup of each cheese with the chicken.
Spoon some chicken filling on each tortilla and roll up tight. Put seam side down in a greased 9×12 pan. Pour sauce over top and sprinkle with the remaining cheese. Bake 350F for 10 minutes or until cheese is melted and chicken is hot.
You can make this ahead (don’t pour on sauce yet). Cover and refrigerate until supper. The pour on sauce and cheese and bake. If it’s cold from the fridge it will take longer. You could even make this a freezer meal -baggie all the components separately and then all together in a bigger bag, assemble on a later day.
What to do when you’ve got some sour cream that needs used up and a fridge full of banty eggs? Make snickerdoodle cake!
Start by making the batter for my Brown Sugar Pound Cake:
1 c butter 6 eggs
2 c br. sugar 1 c wt. sugar
2 2/3 c flour 2 t vanilla
1 c sour cream (I use fat free) 1/4 t bk soda
Cream butter then beat in each egg, one at a time. Dissolve the bk. soda in the sour cream. Alternate with the dry ingredients.
Combine 1/2 c white sugar and 1 tsp cinnamon.
Grease your bundt pan and sprinkle with the sugar mix. Pour in half the batter. Sprinkle with the rest of the sugar mix and pour in the rest of the batter.
Bake 275F for 20 min, then 325F for 50 min, until done.
The beauty of this cake is that once it comes out of the pan it is done. No need for icing.