Chicken Enchiladas

Recipe courtesy Tyler Florence

Prep Time:1 hr 0 minInactive Prep Time:--Cook Time:15 min
Level:
Intermediate
Serves:
16 enchiladas, 8 servings

Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
3 canned whole green chiles, seeded and coarsely chopped
2 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 45 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Creamy Potato Casserole

This is an excellent recipe if your a fan of Gruyere cheese and Dijon mustard, both of which I love. Follow the recipe closely as there are a few tricks to getting the potatos cooked through.

Ingredients

1 medium onion chopped
2 tbsp butter
2 tbsp all-purpose flour
2 tsbp Dijon style mustard
1 3/4 cups milk
4 oz of cream cheese
4 oz of Gruyere cheese
1 tbsp snipped fresh chives or green onions
6 red or Yukon gold potatoes cut into 1/8" wedges
8 oz sliced cooked ham or canadian bacon

Preparation

1) Preheat oven to 350F. Grease a 2 quart rectangular baking dish with cover; set aside.

2) For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until tender; stirring occationally.

3) Stir in flour and mustard.

4) Add milk all at once, cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low.

5) Whisk in cream cheese until smooth.

6) Gradually add 1/2 cup of the Gruyere cheese until cheese is melted. Sirt in Chives or Green onions.

7) In bowl combine potatoes, ham and sauce; toss gently to bombine. Transfer to the prepared baking dish.

8) Bake, covered, 1 hour or until potatoes are tender, stir carefully about every 20 minutes.

9) Uncover, and sprinkle with crushed chips and remaining cheese.

10) Bake uncovered for 15 minutes more or untli cheese is melted.

11) Let stand 10 minutes before serving,.

Best Ever Macaroni and Cheese

This was originally from LandOLakes but I made some modifications.

Preparation time: 20 min Baking time: 20 min
Yield: 6 servings

1 (7-ounce) box (2 cups) uncooked dried elbow macaroni
1/4 cup Butter
2 tablespoons all-purpose flour
2 cups Milk
1/2 teaspoon salt
1 (2 cups) Sharp Cheddar Cheese, Emmentaler or Aged Ausiago Cheese cubed 1/2
inch
1/2 cup dried bread crumbs
1 tablespoon Butter, melted
1 tablespoon chopped fresh parsley

Heat oven to 350°F. Cook macaroni according to package directions. Drain.

Meanwhile, melt 1/4 cup butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute). Add milk and salt. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes). Stir in cooked, drained, macaroni and cheese.

Stir together all ingredients (except bread crumbs) in bowl and mix well; Spoon into ungreased 2-quart casserole. Sprinkle bread crumbs over macaroni and cheese. Bake for 20 to 25 minutes or until heated through and golden brown.

TIP: For a gourmet flavor, stir in 3 ounces cubed cream cheese and 1 teaspoon Dijon-style mustard with the milk.

My favorite is to add 1-11/2 lbs Ground turkey cooked with 1 sweet onion diced and 3 cloves garlic minced.

Nutrition Facts (1 serving): Calories: 430, Fat: 24g, Cholesterol: 70mg, Sodium: 620mg, Carbohydrates: 38g, Dietary Fiber: 2g, Protein: 18g, Weight Watchers points per servicing 11