Wednesday, August 24, 2011

Zucchini Casserole

ZUCCHINI CASSEROLE

1/4 C. Chopped Onion
6 C. Sliced Zucchini
1 C. Sour Cream
1 Cube Butter, melted
1 C. Shredded Cheese
1 Can Cream of Chicken Soup
1 Pkg. Stuffing, crushed

Cook onions and zucchini in boiling water for 5 minutes. (I sauteed mine instead)
Combine soup, sour cream and shredded cheese. Add drained zucchini.
Combine stuffing mix and melted butter. Spread half the dressing mix over bottom of casserole dish. Spoon on vegetables and cover with the rest of the dressing.
Bake 350 for 30 minutes, uncovered.

Next time I make this, I will add in chicken so it more of a complete meal. I think it would taste great if you added in different vegetables also.

Friday, August 19, 2011

White Chicken Enchiladas

This is a super yummy enchilada recipe I found at the Pioneer Woman Website. It's not your typical enchilada recipe, or at least not the ones I had in Mexico anyway. I really like the fact that she uses corn tortillas rather than flour because that's what we use when making enchiladas. I think flour tortillas get extra soggy. Anyway, I made some changes to her recipe and that's what I'll post here. To get her original recipe and of course many other yummy ones click here.




Some of the changes that I made was to replace a few ingredients such as fresh peppers rather than canned (fresh is always best) and also used a rotisserie chicken rather than cook one, among other things. Again, visit her site if you would like to see her original recipe.




INGREDIENTS:




1 Rotisserie chicken, shredded (about 2- 1/2 cups)


2 c chicken broth


1 tbsp canola oil


corn tortillas


1 large onion, diced


6-7 Anaheim peppers, diced


2-3 jalapenos, seeded and finely diced


1 tsp paprika


1/2 c heavy cream (you can use Nestle Table cream/Media crema instead)


2 tbsp butter


2 tbsp flour


1 c sour cream


2- 1/2 c monterey jack cheese, grated


salt and pepper to taste


cilantro, chopped




PREPARATION:




Heat oil over medium heat. Add onions and jalapenos and saute for a minute or so. Add chicken and half of the Anaheim peppers, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot, Mix in the cilantro (reserve some to garnish enchiladas when done). Turn off the heat and set aside.






In a separate pan, melt butter and sprinkle four. Whisk together and cook for about a minute. Add in one and a half cups of chicken broth. Whisk together and cook for a minute or two. Add the rest of the Anaheim peppers. Reduce heat, then add in sour cream and some cheese to melt (about a cup or so). Add 1/2 teaspoon paprika. Add salt and pepper as needed.




Soften tortillas on a griddle. You don't need to cook them too long, all you need is for them to be soft enough to roll.




To assemble: spoon chicken mixture on top of a tortilla, add some cheese and roll up. Place in a 9x13 casserole dish seam side down. Continue to do the same with the rest of the tortillas.




Pour cheese mixture over the top of the tortillas. Top with extra cheese if you'd like but I don't think it's necessary at all cause they are plenty cheesy. Bake at 350 degrees for 30 minutes. Enjoy!