Monday, October 5, 2015

Green Chili Enchaladas by Mel's

Yet another great find from Mel's kitchen cafe. This was fun. Next time add a tad more milk and sour cream. It was just a tad dry but tasty.

Creamy Green Chile Chicken Enchiladas

  • 3 cups cooked, chopped chicken
  • 2 (4 oz.) cans of green chiles, lightly drained
  • 1 package (8 oz.) cream cheese, cubed
  • 1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)
  • Sauce:
  • 2 tablespoons butter
  • 1/2 cup chopped onion (about 1/2 medium onion)
  • 2 tablespoons flour
  • 1/3 cup chicken broth
  • ¼ cup milk
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 can (7 ounce) green chile enchilada sauce
  • ½ cup sour cream
  • Assembly:
  • 8 ounces (about 2 cups) Monterey jack cheese, shredded
  • 8 medium (soft taco size) flour tortillas
  • Handful of chopped fresh cilantro
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.
  3. In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
  4. Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).
  5. Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Sunday, October 4, 2015

ABC Spiced Apple Cream Cheese Coffee Cake

For my avid bakers challenge this month we made Spiced Apple Cream Cheese Coffee Cake. This was a fun layered cake. I had read my fellow bakers posts and saw that most bakers said to bake it I did. The cheesecake layer was done but the cake bottom layer was over done! Drat...double drat.

 Flavor was good and the idea was fun. I got to use my 6 inch spring form pan. I am always in awe of one bakers ability to cut down a recipe (Paula) so I wanted to try to half the recipe. It turned out great. Using half an egg was really my only challenge.

 The recipe can be found here: Thanks Scientifically Sweet for some fun recipes.