Sunday, October 28, 2012

Good Friends, Good Food

Last night we had friends over for dinner.  Whenever someone comes to dinner, it gives DB and I an excuse to try new recipes.  I think we may have found a couple of winners.  We decided on enchiladas, with all the fixings.  Here are the recipes give them a whirl:

Simply Sour Cream Chicken Enchiladas found on

1 lb chicken breast, diced (I used rotisserie chicken)
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each) (I used corn and flour)
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

In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.  Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

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. 

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

Three Cheese Enchiladas from Taste of

1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 package (3 ounces) cream cheese, softened
1 cup picante sauce, divided
1 medium red or green bell pepper, diced 
1/2 cup sliced green onions
1 teaspoon crushed cumin
8 flour tortillas (7-8 inch) (I used corn and flour)

Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the red pepper, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13-in. x 9-in. baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. 

Bake at 350° for 20 minutes or until hot. Top with lettuce, tomato and ripe olives; serve with additional picante sauce if desired.

Of course I did not take any pictures, trying to get everything out on time and keep it warm when it was 50 degrees outside is a challenge.  

1 comment:

  1. Yum.... I haven't seen a Taste of Home recipe in forever--They were always good!