Saturday, July 18, 2009
When I told my husband I was making a new kind of enchiladas he didn't know why since we have so many other recipes that we like, but he was very happy once he tried these. They are different than any other enchilada I have ever eaten, but are very good!!
(This is another recipe that I got off of a recipe blog that I didn't write where I got it from - sorry)
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 tsp to 1 TB chili powder (depending on how spicy you like it)
2 Large cloves of garlic, finely minced or 1/2 tsp garlic powder
1 lb boneless skinless chicken breasts (about 2 Large breasts), cooked and shredded.
12 corn tortillas
2 cups of Mexican cheese blend, shredded.
2 cans green enchilada sauce
1/2 to 3/4 cup of heavy cream
cilantro, for garnish
Preheat oven to 350 degrees. Place the cooked, shredded chicken in a medium sized bowl. Set aside. In a small bowl combine honey, lime juice, chili powder and garlic. Pour over chicken and wrap in plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and ﬂexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ﬁlling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream.
Tuesday, July 7, 2009
I was food blog surfing awhile ago and copied a bunch of recipes I liked. Unfortunately I did not think to put where I got the recipes from so I can't give credit to the person who deserves it. But they do deserve credit because these cookies were fabulous!! My husband and I loved them! I had to bring them to a BBQ just so I wouldn't eat all of them!
1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
3 cups oats, rolled or quick
Preheat oven to 375F. Beat butter and sugars with an electric mixer at medium speed until creamy. Add egg and vanilla, beating well. Combine flour, baking soda, salt, and cinnamon in a bowl and whisk together. Add to the butter mixture. Add oats; stir well. Drop by rounded tablespoonfuls onto baking sheets lined with parchment paper. Bake at 375F for 9-11 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan and cool on wire racks. Spread 1 tablespoon cream filling over bottom side of half of the cookies. Top with remaining cookies, right side up.
1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract
Beat ingredients together until combined and light and fluffy.
Posted by The Christensen's at 4:26 PM