this really needs no intro besides this recipe (and all of its delightful comments!) came from JMo and her Dad, Charlie! it was for potluck last night, and it.was.AMAZING. hands down the best enchiladas i've ever had!
{gotta give credit to sara shef for the prep - jess was too busy working to make them before din.}
{from jess} hi! so you want enchiladas huh? well... here's how! follow these easy steps:
first youll need:
package of flour tortillas (they usually come in either 20 or 30)
~1.52 lbs of chicken breasts (i get the little chicken finger lookin ones)
8 oz of fat free sour cream
8 oz cream cheese
1 can chicken broth, low sodium
8 oz of monterey jack cheese (and another package to sprinkle on top
if you want)
1 small can of diced green chiles
1 onion, diced
2 cloves garlic, minced
cilantro
peppa
cumin
preheat oven to 350 degrees.
NOW for the chick:
saute onion, garlic and olive oil in a pan. when they start cookin add
your diced chicken. cook until chicken is done. set aside.
for the sauce:
pour can of chicken broth, sour cream, cream cheese, monterey jack
cheese, cilantro and mix together on med HI and stir until it looks
like creamy cheesyness. add pepper and cumin to taste. (i use a lot of
peppa bc i love it)
pour about 1/3 of the sauce mixture in your chicken/onion mixture.
now, take about 8 tortillas at a time... rub each one down with water
and stack em up and put them in the micro for 50 secs.
scoop about a spoonful and a half of the chicken mixture into each
tortilla, roll up like a mini wrap and stick it in a casserole pan.
keep doing that with each tortilla until the bottom of the pan is
filled on up. you can use multiple pans until you run out of supplies.
pour the rest of the cheesy sauce on top of all the enchiladas. top
with more shredded cheese. cook for about 30 mins, until theyre
bubbling and brownish. EAT YUM YMMIYMGUNGUND YUM.
enjoy!
i especially like the last part "EAT YUM YMMIYMGUNGUND YUM." they really are that YUM!
below is a pic of our potluck spread! chicken enchiladas, guacamole, mango salsa, fruit salad, 7-layer dip, and more shrimp tacos! it was a good one, you guys!
the girls and i have tried to keep up with a potluck every other week. we had been seriously slacking with everyone's crazy fall schedules - but last night we got back on our game! and it was awesome!
my contribution: My Aunt Vals to-die-for spinach sausage stuffing Hungry-girl Monkey Bread other contributions: mint chocolate chip cookies - tasted like thin mints. ohmygah. gingerbread cookies - from scratch mashed potatoes - lots of garlic...mmm tortellini salad with salmon - yumm shrimp appetizer with a yummy spicy dip!
recipes:
Spinach Sausage Stuffing - this recipe has been featured at quite a lot of family functions. it's passed down to my aunt val from her grandfather, which makes it quite special :) From Aunt Val: "This recipe is originally my grandfather’s recipe – Jack McAuliffe (Mom’s Dad) and many, many years ago, my Dad (Grampi Crocetta) started making it each Thanksgiving. The flavors get better as they sit, so you may want to make a day in advance." Here goes… 1 package Pepperidge farm stuffing (NOT CUBES)
1 lb mild sausage – like Jimmy Dean (not links – the tube thing not links – do you know what I mean???)
4 medium size onions chopped
1 10 oz. package of frozen chopped spinach
Butter – about ½ stick
Hot water (not quantity specified)
Cook sausage, drain fat, add chopped onions and brown – drain. Cook & drain spinach (spinach carries a lot of water). Add spinach to sausage/onion mixture. Add butter to mixtureIn separate bowl, mix stuffing and HOT water to desired consistency. Mix everything together. Place in glass dish (I used a huge tupperware container). Cook to heat – maybe 350 for 30 minutes (I added a little more water at J&A's house and put it in the microwave for 4 mins). Everything is already cooked, just needs to be heated.You can also refrigerate the stuffing and cook when you are ready to do so. Add butter, salt/pepper as needed. (I forgot the butter, and it still tasted amazinnggg)
*I also made a vegetarian version for kel - and it included everything except sausage. super yum!
Mix 1 tbsp. Splenda and 1 tsp. cinnamon in a large bowl or container. Set aside. Spray six cups of a muffin pan with nonstick spray, and set pan aside as well.
Place a small pot on the stove, but do not heat it. Add butter, syrup, brown sugar, 2 tbsp. Splenda, and 1 tsp. cinnamon. Leave this on the unheated stove, to be melted and mixed later on.
Roll out the dough on a clean dry surface, and sprinkle evenly with baking powder. Gently smooth baking powder into the sheet with your fingers.
Cut dough sheet widthwise into six strips equal in size. Cut each strip into four squares. Roll each square into a ball, for a total of 24 dough balls.
Place 12 dough balls in the bowl with the Splenda-cinnamon mixture. Lightly toss to coat, and then place them gently in the muffin pan, with four dough balls in each of three cups. No need to press the dough balls into the pan -- just let them fall naturally. Repeat with remaining dough balls, so that each of the six muffin cups contains four coated dough balls. Set aside.
Bring the small pot on the stove to medium heat. Stirring frequently, heat just until butter has melted and contents are mixed well. Evenly spoon the butter mixture over the dough balls.
Bake in the oven for 15 - 20 minutes, or until puffy and firm. Allow to cool slightly, and then plate and enjoy!
