Monday, August 31, 2009
1 whole chicken or 6 chicken breasts
2 c cream-of-chicken soup (or 1 can I guess if you use canned?)
1 c green enchilada sauce (I used medium, couldn't find hot!)
1-1.5 c. light sour cream
2 TBSP La Sabrozita "Home Style Salsa" Tomatillo
2 TBSP Luzianne Cajun Seasoning (I use the green carton)
about 12 small flour tortillas
small can black olives
8-16 oz colby jack or cheddar cheese
I place the chicken in a pan and sprinkle with cajun seasoning and cover with water. Bring it to a boil, reduce heat and cook until chicken is done/falling apart. Remove the chicken from the pot to cool but save the water you cooked it in. When chicken is cool enough shred it or break it up.
To make cream-of-chicken soup I put 2 TBSP butter or margarine in skillet on medium and let it melt. Add 1-2 TBSP flour and stir until smooth. Turn heat to high, and when bubbling add 1 c of chicken cooking liquid and 1 c. milk. Stir until well mixed and thickened. Turn to low. Add sour cream, green enchilada sauce, La Sabrozita, green chilis and black olives. Stir until smooth.
Add about half a cup of this sauce to the bottom of your casserole dish. Put each flour tortilla into sauce one at a time, then remove from sauce and place in the casserole dish. Sprinkle cheese down the middle of the tortilla. Add chicken over the cheese, then roll tight and place in casserole seam side down. Repeat until you've used all the tortillas and chicken. Finally dump the remaining sauce over the top of all the tortillas.
**** The La Sabrozita is a bit spicey.... you may want to taste it before you dump it in your sauce. I really love it, and Bryson thinks it's pretty tasty if I don't add too much. In my pictures I forgot to mix it in the sauce, so I just sprinkled it over the enchiladas when they were rolled before I put it in the oven to bake. For some reason I cannot remove the aforementioned pictures from my disk for some reason, but I will get them off of it and post them when I can.
Friday, August 7, 2009
So for DBall's birthday for the last couple years I've made a "brownie" cake. Just combined two packages of brownie mix and cooked it in a jellyroll pan, frosted it and lit it up at the appropriate time. This year we decided it would be yummy to try chocolate chip cookie on the bottom, and brownie on the top. So I've made the jelly-roll pan sized (11x16? I think!) brownie and got it freezing. Since I'm going to have to invert it onto the pan cookie base, I figured freezing it would help keep it from crumbling.
For the pan cookie base, I liked nestle's tollhouse pan cookie recipe. But we decided we needed double chocolate chip- with white chips. Then when we were at the grocery picking up the chips, the Birthday Boy decided he needed swirled chocolate/white chips. So I found a recipe for double chocolate chip cookies, and just used it and put it in the pan like bar cookies. Here's the recipe:
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 2/3 cup SPLENDA (I substituted this here)
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 12oz package swirled chocolate & white choclate chips
PREHEAT oven to 350º F.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt in medium bowl, and gradually beat into butter mixture. Stir in chips. Spread into prepared cookie sheet.
Bake for 9 to 11 minutes or until cookie is puffed and center is set but still soft.