Saturday, February 23, 2008

Chicken Enchiladas...

Chicken Enchiladas
Ingredients list
8 flour tortillas
1 cup chopped onion
4 cloves garlic, minced
1 teaspoon ground coriander
1/4 teaspoon pepper
2 tablespoons butter
3 tablespoons flour
1 8-ounce carton dairy sour cream
1 14-ounce can chicken broth
1 4-ounce can diced green chili peppers
1 ½ cup shredded Monterey Jack cheese
1 ½ pd grilled or baked chicken breast shredded
(some chopped green onion, tomato & sliced olives are used to garnish and will be provided at the church)
Bake, braise or grill chicken and shred it.
Set it aside.
Chop 4 cloves garlic and 1 cup onion.
In a saucepan cook onion, garlic, coriander & pepper in butter...
... till onion is tender.
Add 3 T flour to 1 8oz. carton of sour cream and stir. Add sour cream to onion mixture. Add 14 oz. can chicken broth to mixture...
... and chilli peppers all at once.
Cook & stir until mixture is thickened & bubbly.
Remove from heat and stir in 1 cup shredded Monterey Jack cheese...
... reserving 1/2 cup for topping.
Pour half of this mixture into the chicken...
... and stir.
Add about 1/2 cup filling to each tortilla. Roll them up into a 9X13 pan and top with the reserved half of the sauce...
Bake for covered with foil 35 min. @ 350 degrees. Remove pan from the oven and top with the remaining cheese and bake uncovered for 5 additional minutes.


Garnish (will be provided at the church for this event).

** Note.. this recipe can be easily adapted to be gluten free by using corn tortillas and using corn starch to thicken the sour cream.

Monday, February 18, 2008

Crockpot Recipes...

This post lists some fun & easy crockpot recipes... Enjoy.

Team of Rivals...


This book about Lincoln is fabulous. The author Doris Kearns Goodwin is coming to speak nearby. More info here.