Wednesday, August 14, 2013
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Tuesday, August 13, 2013
Chicken Enchiladas
We quite often get one of those rotisserie chickens from the commissary. In fact, we sometimes get two. One to eat right away and one to pick the meat off to go into a family favorite, chicken enchiladas.
I've made this recipe so many times, I don't even have to hunt the printed copy down. All of the girls know how to make it, too. If you don't want to use the rotisserie chicken, you can just cook some breasts, boneless thighs, or tenders and shred them. I find that if you are going to cook the chicken yourself, boiling the meat with the bones and just a bit of skin gives the meat a better flavor.
Chicken Enchiladas
Heat oven to 350
Grease a 9x13 baking pan
2 cans cream of chicken soup
8 ounces sour cream (we use the light)
2-3 cups shredded cooked chicken meat
1 small can mild chopped chilies
1 cup shredded cheese, separated
10 soft flour tortillas (we use the plate sized ones)
In a small bowl mix the soup, sour cream and 1/2 cup shredded cheese.
Put about 3/4 of that mixture in a larger bowl and set the smaller bowl aside.
Add the chicken to the mixture in the larger bowl and combine
Place a thick line of the mixture on the tortilla, roll it up, and place it in the greased pan. You can make them fit pretty tightly.
Once all the tortillas are filled and rolled, take the small bowl of filling and cover the tortillas. Make sure you get the filling clear to the edges.
Sprinkle with the rest of the cheese. I didn't specify what kind of cheese to use. Just use whatever kind you like best. When I made this today for my husband's birthday, we used a mix of four different kinds.
If your family likes things more cheesy, use more!
Bake for about 30 minutes. The edges should be a bit bubbly and the cheese should be nice and melty. This doesn't really need to be cooked; it just needs to be heated all the way through.
You can adjust how much filling goes in each tortilla. You can choose to make them a bit leaner...or a bit plumper. Totally up to you.
Sorry, forgot to get a picture when it was done. Will add one the next time we make it!
I've made this recipe so many times, I don't even have to hunt the printed copy down. All of the girls know how to make it, too. If you don't want to use the rotisserie chicken, you can just cook some breasts, boneless thighs, or tenders and shred them. I find that if you are going to cook the chicken yourself, boiling the meat with the bones and just a bit of skin gives the meat a better flavor.
Heat oven to 350
Grease a 9x13 baking pan
2 cans cream of chicken soup
8 ounces sour cream (we use the light)
2-3 cups shredded cooked chicken meat
1 small can mild chopped chilies
1 cup shredded cheese, separated
10 soft flour tortillas (we use the plate sized ones)
In a small bowl mix the soup, sour cream and 1/2 cup shredded cheese.
Put about 3/4 of that mixture in a larger bowl and set the smaller bowl aside.
Add the chicken to the mixture in the larger bowl and combine
Place a thick line of the mixture on the tortilla, roll it up, and place it in the greased pan. You can make them fit pretty tightly.
Once all the tortillas are filled and rolled, take the small bowl of filling and cover the tortillas. Make sure you get the filling clear to the edges.
Sprinkle with the rest of the cheese. I didn't specify what kind of cheese to use. Just use whatever kind you like best. When I made this today for my husband's birthday, we used a mix of four different kinds.
If your family likes things more cheesy, use more!
Bake for about 30 minutes. The edges should be a bit bubbly and the cheese should be nice and melty. This doesn't really need to be cooked; it just needs to be heated all the way through.
You can adjust how much filling goes in each tortilla. You can choose to make them a bit leaner...or a bit plumper. Totally up to you.
Sorry, forgot to get a picture when it was done. Will add one the next time we make it!
This one gets a FIVE from the whole family:
Sunday, August 11, 2013
Easy Chocolate Sauce
Easy Chocolate Sauce
A very long time ago, when my mom lived in Seattle, she had a "Banana Split Dessert" at a friend's house. When we came to visit, she made it for us. While the bananas and ice cream were tasty, it was the sauce that was over the entire thing that made the biggest impression on us.
Since then, we've made just the sauce many, many times. We ladle it over Angel Food Cakes. We drizzle it over a cake that has vanilla frosting. One time a child chose chocolate cake, with chocolate frosting, with chocolate sauce for her birthday cake!
Once I used it in a medicinal way. Delaney was a wee babe and it was time for her to learn to fall asleep on her own. As she lay grizzling away in her crib, I made a pot of chocolate sauce and ate it by the spoonful while she learned to sleep. Yes, it was medicinal.
Today is Delaney's Child of God Day. That's the anniversary of her Baptism Day. The girls get to choose dessert for their Child of God Day. Delaney chose CHOCOLATE SAUCE. She suggested we just eat it with spoons. Bethany pointed out that we have bananas and pineapple slices. Therefore we sang "Jesus Loves You" and had chocolate sauce with fruit. It was a good dessert.
1 cup chocolate chips
½ cup butter
2 cups powdered sugar
1 ½ cups evaporated milk
Melt chocolate chips and butter. Add powdered sugar and evaporated milk. Cook until thick and smooth, stirring
constantly.
Remove from heat and add 1
tsp. Vanilla
We cook it in a heavy cast iron skillet over medium heat.
This is great over ice cream, too.
This is a family rating of:
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