Welcome!

The old housewives axiom "The way to a man’s heart is through his stomach" still applies today. We need only to make informed choices concerning the food we choose to eat.

I prefer cooking with natural foods. I buy fresh vegetables; avoid preservatives, excess sugars and corn syrup/starch. I experiment with diverse ingredients like Muscovado instead of brown sugar in my homemade cookies. I do not consider canned soup to be a sauce, nor “modified food” to be a food group.

I believe that food should be filling, healthy, comfort the soul, and delight the senses.

Bon Appétit

Monday, April 19, 2010

Life as an Enchilada

I sit here starring at the clock, knowing that I need to make a decision on dinner. I have chicken and hamburger in the fridge; what else do I have? Cheese, tomatoes, onions, three day old left-overs, fresh cilantro... hmmm how about enchiladas? I have half an advocado, all the spices, and tortillas -

Houston we are a go!


CHICKEN ENCHILADAS SUIZAS RECIPE

Suiza refers to the creamy sauce that bathes the enchiladas.

PREP TIME: 10 Minutes COOK TIME: 40 Minutes READY IN: 50 Minutes SERVINGS: 8
NOTE: You can do this much a day ahead and store in the fridge.

INGREDIENTS:
• 6 boneless, skinless chicken breast halves
• 1 tablespoon butter
• cup chopped onion
• 1 green bell pepper, seeded and chopped
• 8 oz. grated cheddar cheese
• 1 4-oz. can diced green chiles
• 1 cup purchased green chile salsa
• 1/2 cup chopped fresh cilantro
• 4 teaspoons ground cumin
• salt and black pepper
• 12 to 15 7-inch flour tortillas
• 10 oz. Monterey Jack cheese, grated
• 1 cup whipping cream
• 1/2 cup chicken broth

GARNISH:
chopped avocado, chopped tomato, or chopped fresh cilantro.

DIRECTIONS:
1. Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. In skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.
2. Preheat oven to 350 degrees. Grease 10x15x2-inch baking pan or 2 smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along the edge. Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack over enchiladas.
3. Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.

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