Saturday, August 18, 2012

Ole' it's a Mexican Theme!

Something smells good in my kitchen today!  I've got a chicken on, so I can de-bone it and make sour cream chicken enchiladas.  I am making apple enchiladas and a flan for dessert.  We are having a Mexican food themed lunch-in at church tomorrow to help make some money for our wonderful people going to Buenos Aries next month.  It should be fun and tasty!

Sour Cream Chicken Enchiladas

Ingredients: 
1 lb chicken breast, diced 
1 medium onion, chopped 
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided 
1/4 cup butter
1/4 cup flour
 1 (15 ounce) can chicken broth
 1 cup sour cream
 1 (4 ounce) can chopped green chilies 

Directions:

1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2 Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. 

3 Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

 4 Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

 5 Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

 6 Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.


Apple Enchiladas

Ingredients
  • 1 (21 ounce) can apple pie filling
  • 6 (8 inch) flour tortillas
  • 1 teaspoon ground cinnamon
  • 1/3 cup margarine
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup water
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
  3. Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
  4. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
  5. Makes 6 large tortillas; may be cut in half to serve 12.



Easy Flan:

Ingredients: 
  • 1 cup and 1/2 cup sugar
  • 6 large eggs
  • 1 14oz can sweetened condensed milk
  • 2 13 oz cans evaporated milk
  • 1 teaspoon vanilla
Directions:
Preheat oven to 325 degrees.
I use a round spring form pan, sprayed with cooking spray. Or, you can use 6 small ramekins.
 
Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides.  Or into the spring form pan and tilt to spread all around.  Reheat caramel if it starts to harden.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel greased ramekins or spring form pan.  Place ramekins or spring form pan in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let cool in refrigerator for 1 hour. Invert each ramekin onto a small plate,  or the spring form pan onto a large plate, the caramel sauce will flow over the custard.




1 comment:

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