9/22/2011 Sour Cream Chile Enchiladas

-
Before the oven

after the 350 oven (about 30 min)

Before my tummy

We'd talked about this recipe about a week before...Scott surprised me by remembering and making it...we'd had killer baked chile rellenos & chicken enchiladas the weekend before at a local restaurant...and talked about something like this.
Works Chile Chicken Enchiladas
1 BBQ rotisserie chix, peeled/shredded
1 sauteed onion (diced) optional
2 sauteed celery stalk (diced) optional
4 (or more!) roasted/peeled/diced Hatch (or Poblano peppers)
shredded Monterey Jack cheese (3/4 lb)
24 fresh corn tortillas
1 (10oz) can mild red (or green) sauce
Fried potatos (shoe string)
Sour Cream Sauce:
All-Purpose Flour
butter
milk
sour cream

Mix all vegies/chicken and 1/3 of cheese.
Fry tortillas and pat dry.
Put 1/4 of can of sauce in bottom of 9X13 pan.
Fill with chicken filling and several fried taters/roll.
Top with rest of can of sauce.
Top with Sour Cream Sauce
Top with remaining cheese
Bake 30 or so min at 350 (till bubbly and golden)


Comments

Post a Comment

Popular posts from this blog

Rice Pilaf Recipe

-
  Rice Pilaf 4 cups  chicken  stock 1.5 cups sushi rice 3/4 to 1 stick butter 1.5 cups  vermicelli , crushed or tiny soup noodles (pastina) salt to taste brown  vermicelli  in butter (watch and stir closely, can burn fast) add rice and stir till slicked with butter add stock, stir, and bring to a bubble, taste for salt (add salt or bullion to taste) turn to lowest heat possible on stove, cover and cook 20 min don't lift the lid until it cooks the full 20 min
Read more

Roasted Cauliflower & Mushroom Risotto

-
Image
Scott made roasted cauliflower last week and I couldn't stop eating it hot off the baking sheet, which inspired this dish.  Scott made the cauliflower and mushrooms (which brought back childhood mushroom memories from a favorite Italian restaurant in my hometown) and I made the risotto.  1.5 C Arborio Rice 4.5 C Chicken Stock 1/3 C diced yellow onion 5 TBS dry white wine 1 C parmesan cheese/grated 1 lb sauteed sliced/quartered mushrooms (seasoned with S&P, garlic or garlic powder optional) 1 head roasted cauliflower, cut up roasted with olive oil, S&P at 400 for 20 ish minutes, until golden. butter and olive oil Follow directions on the back of the arborio rice box for risotto as a rough guide.  Add mushrooms and cauliflower (about 3/4 of cauliflower) to risotto, top with parm, an extra knob of butter, and EAT! Divine!
Read more

Chicken Marsala & Pilaf

-
Image
  Chicken Marsala and pilaf....HEAVENLY!  One of my new favorites from Everything Man.  We ate it two nights in a row it was so good. Recipe: Thin chicken breasts (2 cut in half), s&p, then lightly flour, pat off excess, brown on both sides in a little evoo & butter, set aside 1-2 lbs Mushrooms, sliced & caramelized in evoo & butter in same pan as chicken, add 1 tsp chopped garlic at very end so it doesn't burn Deglaze with 1 Cup Marsala wine & 1/4 Cup Sherry (we had cream sherry on hand) and reduce by 25% then add 1 Cup Chicken Stock (good quality).  Add fresh herbs, chives, parsley, optional. Serve over  pilaf,  noodles...cardboard, it won't matter.
Read more