Enchiladas Suisas

Recipe and Image from Allrecipes

Prep Time:
45 Min

Cook Time:
20 Min

Ready In:
1 Hr 5 Min

Original Recipe Yield 6 servings

Ingredients

• 2 tablespoons butter
• 2/3 cup chopped Spanish onion
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup chopped green chile peppers
• 1 clove garlic, minced
• 3/4 teaspoon salt
• 1 dash ground cumin
• 12 (8 inch) corn tortillas
• canola oil for frying
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded mild Cheddar cheese
• 2 cups shredded, cooked chicken breast meat
• 1 cup heavy cream
• 1/4 cup chopped green onion
• 1/2 cup sliced green olives
• 1 pint cherry tomatoes

Directions

1. Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)
2. In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
3. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.
4. Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.

*I have searched for that perfect enchilada recipe and this is definitely it! The flavors are just amazing and the heavy whipping cream makes the green sauce just melt in your mouth. This is a family favorite at our house! We usually serve them with Spanish rice, black beans, sour cream, guacamole, and chips and salsa.

French Dip Sandwiches

Recipe from Shirley Crofts














INGREDIENTS:

4 lbs. rump roast
2 packages aju sauce (dry seasoning found by gravies and taco seasoning)
6 wheat sub rolls
6-12 slices Swiss cheese (depending upon how cheesy you like your sandwich, we like them cheesier)

DIRECTIONS:

1. Defrost roast overnight until completely thawed if frozen.
2. Place roast in crock-pot and pour aju sauce packages over meat. Add amount of water called for on back of aju sauce packets (each packet usually calls for 3 cups of water so you would typically add 6 cups).
3. Cook roast on slowest setting all day for most tender meat.
4. Slice open sub rolls and place sliced Swiss cheese on roll.
5. Shred desired amount of meat and place on top of cheese on sub roll.
6. In small individual dipping dishes, pour remaining aju sauce to dip sandwich in as you eat it.
7. Enjoy!

*These are one of my favorites and they are soooooo easy! I always love those meals that you can throw in the crock-pot in the the morning and come home later to an almost ready dinner. We served these with homemade french fries and a big side salad.

Raspberry Jello Pretzel Salad

Recipe from Tina Crofts

PRETZEL CRUST INGREDIENTS:

2 cups crushed pretzels (A 10 oz. package of pretzels will crush to 3 cups)
3/4 cup melted butter
3 teaspoons sugar

PRETZEL CRUST DIRECTIONS:

1. Mix all three ingredients together and press into a 9X13 inch pan.
2. Bake at 400 degrees for 8 minutes (I baked mine for about 12-15 minutes which made for a crunchier crust).
3. Cool Completely.

CREAM CHEESE LAYER INGREDIENTS:

1 cup sugar
1 (8 oz) package of cream cheese
1 (9 oz) carton cool whip

CREAM CHEESE LAYER DIRECTIONS:

1. Cream sugar and cream cheese together until smooth.
2. Stir in coll whip until thoroughly combined.
3. Spread over cooled pretzel crust (make sure when spreading cream cheese mixture over pretzels to push the mixture all the way to the sides of the pan in order to seal the jello from going into the pretzel crust which will make it soggy).

RASPBERRY JELLO LAYER INGREDIENTS:

1 Large raspberry jello package
2 cups boiling water
2 (10 oz) packages frozen raspberries

RASPBERRY JELLO LAYER DIRECTIONS:

1. Boil water and stir in jello until dissolved.
2. Pour jello into a large bowl.
3. Mix frozen raspberries into the jello including any juice.
4. Chill for about 20 - 30 minutes in the fridge in a separate pan and when cooled but not completely set up, pour over top of cream cheese layer.
5. Chill until jello is completely set.

*This jello salad is so yummy! Zeb does not like fruit in his jello so I always make a small section without fruit and it is still yummy. You can substitute the raspberries and raspberry jello for other fruits and flavors such as mandarin oranges with orange jello, etc. but raspberry is definitely my favorite!

White Chicken Chili

Recipe from food.com

INGREDIENTS:

1b. boneless skinless chicken breasts, cut into ½ inch cubes

1 medium onion, finely chopped

1 1/2 teaspoons garlic powder

1 tablespoon vegetable oil

2 (15 1/2 ounce) cans great northern beans, rinsed and drained

1 (14 1/2 ounce) can chicken broth

1 teaspoon salt

1 teaspoon oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup whipping cream

2 (4 ounce) cans diced green chilies

DIRECTIONS:

1. In large saucepan, saute chicken, onion and garlic powder in oil til chicken is no longer pink.
2. Add beans, chilies and seasonings and chicken broth.
3. Bring to a boil. Reduce heat and simmer (uncovered) for 30 minutes.
4. Remove from heat, stir in sour cream and whipping cream.

*I really like this recipe. It is a little spicy so if you like a little less spice, I would go easy on the black and cayenne pepper and add to taste. We served this with shredded cheese and tortilla chips.

Tuscan Garlic Chicken

from Mel's Kitchen Cafe
image from Karissa's Kitchen

INGREDIENTS:

3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach chopped
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine (I used linguine)

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
3. In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
4. While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente.
5. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
6. Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes.
7. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.
8. When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce.
9. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

*This dish was super yummy and the sauce was so good! I actually doubled the sauce which ended up being perfect. I think the pasta would have been a little dry using just the amount listed. Camden loved this dish and the chicken was so moist and flavorful! We served this with sourdough garlic bread and steamed broccoli.

Chicken Taquitos

from BlogChef.com

INGREDIENTS:
1lb boneless, skinless chicken breasts
1 (15 ounce) can tomato sauce
½ cup water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon salt
¼ cup fresh cilantro (chopped)
8 ounces shredded Monterey jack cheese
small corn tortillas

DIRECTIONS:
1: In a large deep skillet add tomato sauce, water, chili powder, cumin, garlic powder, and salt. Stir to combine.
2. Place chicken breasts into the sauce and bring to a boil. Cover and cook for about 20 minutes or until the chicken is fully cooked.
3. Shred chicken into small pieces using two forks. Stir in cilantro.
4. Warm corn tortillas (in batches) in the microwave for 15 seconds.
5. Spoon a portion of the chicken filling down the center of each tortilla; add a little bit of shredded cheese on top of the chicken mixture. Roll up and secure with a toothpick if needed.
6. Place taquitos on lightly greased pan. Brush a little olive oil on each taquito.
7. Bake at 450 for 15-20 minutes.

*These were so yummy! They had such great flavor and were super crispy. I made a few of them and for leftovers, reheated them in the oven so they stayed crisp. We will definitely be eating these again! We served them with spanish rice, black beans, guacamole, sour cream, salsa, and chips.

Cornbread

from Mel's Kitchen Cafe

INGREDIENTS:
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

DIRECTIONS:
1. Mix dry ingredients in large bowl.
2. Make a well in dry ingredients and add oil, butter, eggs, and milk into the center.
3. Stir until just mixed (batter will be runny – don’t be alarmed!).
4. Bake in an 8” square pan at 350 degrees for 35 minutes. (This doubles perfectly for a 9X13-inch pan.)

*I have always used jiffy's cornbread mix and thought it was good until I made this. This cornbread is so yummy and I will never go back to the jiffy mix.