Chicken Enchiladas

Hello all, today I am going to share one of my favorite recipes, Chicken Enchiladas. I found this recipe about ten years ago in a Better Homes and Gardens cookbook. It does take a little bit of time to make, but trust me it is well worth it. For this you will need:
8 Tortillas six inch flour or corn
1/2 cup Chopped onion
4 cloves Garlic, minced
1 teaspoon Ground coriander
1/4 teaspoon Pepper
2 tablespoons Margarine or butter
3 tablespoons All-purpose flour
1 8-ounce Carton dairy sour cream
2 cups Chicken broth
1 Or 2 canned jalapeno chili peppers, rinsed, seeded, and
Chopped; or one 4-ounce can diced
Green chili peppers, drained
1 cup Shredded Monterey Jack
Cheese
2 cups Chopped cooked chicken
Sliced pitted ripe olives (optional)
Chopped tomatoes (optional)
Sliced green onions
I usually double the recipe just because of the size of our family.
First thing you need to do is cut your chicken and cook that through, a couple of ways you can do this, i like to use skinless boneless breasts and cook in a little olive oil til the pieces are no longer pink in the middle. Another way I have done it when money is an issue, and honestly when is it not is to buy a package of chicken legs and they are usually about half the price of breasts. Then boil the legs with some spices to get a little flavor, then pick the meat off the bone to make shredded chicken. After the chicken is cooked you can follow the rest of the recipe.

Wrap tortillas in foil. Heat in a 350° oven for 10 to 15 minutes or till softened.

For sauce, in a saucepan cook onion, garlic, coriander, and pepper in margarine or butter till onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly Remove from heat; stir in 1/2 cup of the cheese.

For filling, stir 1/2 cup of the sauce into chicken. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12x71/2x2-inch baking dish. Top with remaining sauce. Bake, covered, in a 350° oven about 35 minutes or till heated through.

Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or till cheese melts. If desired, sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes. Makes 4 servings.

Another way to do this if you don't want to roll the tortillas is to make it like a lasagna style, put a layer of tortillas on the bottom of the pan then a layer of the chicken mixture and repeat until the pan is full.
Well once again I am out of words, but I will continue to try new recipes and post the results, until next time.

Mmmmm... Dessert

So in my never ending quest to find the best tasting food, I didn't think that I could out do a Twinkie, but like my supervisor tells me at work... there is always room for improvement. Just a little history, the Twinkie was invented around 1930 by a genius named James A. Dewar in Schiller Park, Ill. He realized that machines made that were making cream filled strawberry shortcakes did nothing while strawberries were out of season, so he came up with snack cake filled with banana cream. During World War 2 bananas were rationed and the Hostess company was forced to switch to vanilla cream, some say a switch so popular they never went back. I say a concession the people of that era made and tragedy that we have to live with. So imagine my surprise when I found out that a few blocks from my new workplace is a bread store that sells banana cream Twinkies, and not only that, they sell them for around 75 cents for a box of 10, that is 7.5 pennies a piece. As the great 70's actor John Travolta once said "Oh My God".

So Scott and I leave for work about 10 minutes early, and take the detour to the bread store, I am not going to lie, we were a little giddy on this particular day, not much could take the smile off of our faces. As we walk into the tiny store our heads were on a swivel, where were they, they had to be near, then we saw them. Oh My God Banana Cream Twinkies at our 10 o'clock, we each grabbed two boxes and proceeded to the check out. Much like the fast bastard I am as soon as I got out to the car I opened the box and ate one, why oh why Hostess, why do you make them so tasty. Then I said something so profound, so mind bending, yet so simple..."oh if only I could dip this in chocolate." Then the wheels started turning. Hmmmm I know there is that product out there that makes a chocolate shell on your Ice Cream.
I took the Twinkies and skewered them so I could roll them in the Magic Shell, then put them in the freezer for about an hour just to get the out side cold so the shell would harden quicker. Then I poured a bottle of Magic Shell on to a plate and rolled the Twinkies in it. Back to the freezer for about 2 minutes and I had done it, Chocolate Covered Banana Cream Twinkies. No w during the writing of this post I did a little research, and I know there are Choco-Diles but its just not the same. Well off to the grocery store to get stuff for dinner tonight.