Chicken And Green Chili Enchilladas

I had promised this recipe early last week... However some much needed fun and shenanigans were happening this past week so I sure do hope these were worth the wait. 

These quick and easy Enchilladas are a far cry from authentic, but my family loves them. They have evolved over the many times I have made them and I don't have a real "recipe" but here is my take on them.

Ingredients

3 boneless skinless chicken breast

1 cup of frozen sweet yellow corn

4 ounces of softened cream cheese

1 small can diced green chilies

3 cups Mexican blend shredded cheese

1 large can Enchillada sauce

1 package corn tortillas

1/2 cup queso fresco cheese, crumbled

Boil your chicken breast in just enough water to cover them. This will take about 20 minutes or more based on how large they are. Remember if your not sure... Take their temp! 165 no less. 

Once chicken is cooked, shredded it and place it in a large mixing bowl. Add in corn and give it a toss.

Next add in the green chilies.

Then the sour cream and 2 cups of the shredded cheese. Mix everything together until combined. Now your ready to fill the tortillas.

Pour enough Enchillada sauce to coat the bottom of your baking dish. 

Next dip your tortilla in the sauce to fully coat. Yes you will get messy, but it's totally worth it! Place about 1/4 cup of filling in the middle of the tortilla and begin to roll one side towards the middle.

Keep rolling up like a cigar.

Carefully transfer finished roll to your baking dish seam side down. Roll and repeat until your out of filling or tortillas. (Apparently I feel this is a fancy project so pinkies up people!)

I usually get a couple pans of Enchilladas out of this mix, so if you use fresh (not frozen) chicken and corn you can freeze one for another day and just thaw and bake. Double dinners...score!

Once all your perfectly rolled Enchilladas are in the baking dishes top with remaining Enchillada sauce and remaining shredded cheese. 

Bake in a 375 degree oven until golden and bubbly.

Remove from oven and let sit for at least 5 minutes so they can set up a little. Top with crumbled queso fresco and sour cream. I also serve refried  beans and sweet corn cake because that's how we like it. Hope you enjoy them too! 

Happy Cooking!

Strawberry stuffed French toast with crispy pecan crust

This has been the best week! My Best friend Janet flew in from LA to spend the week with us and we have packed so much into the last few days that I have been slacking on my B&B dutys. This creamy sweet fench toast is sure to score a positive review in my guest book!

I have also made this with bananas in place of the strawberries so use whatever fruit you have on hand.

Ingridents 

1 loaf crusty sourdough or French bread

1/2 cup whipped cream cheese

1/2 cup strawberries

1/2 teaspoon vanilla 

4 eggs

1/4 cup milk

1 teaspoon vanilla 

1/2 teaspoon cinnamon

1 cup pecans or almonds, chopped

First things first. Preheat oven to 350. Mix up all your fillings and have the dipping bowls ready.  In one bowl mix together cream cheese, strawberries and vanilla. In a second bowl whisk together eggs, milk, cinnamon and vanilla. In a third bowl place your chopped nuts. 

Slice your bread into inch wide thick pieces. Then take a sharp knife and in the underside of your bread make a two inch slit.

Carefully take the knife and run it inside the middle of the bread to make a pocket.

Now with a spoon gently put in about 2 Tablespoons of cream cheese filling in the pocket. Make sure it's not overflowing.

Now do the rest!

Move them over to your dipping bowls. First put your filled toast into the egg mixture. Shake off any extra and then lightly press into the nuts.

Now place them on a lightly greased baking sheet. Bake in a 375 degree oven for 20 minutes. 

Here is a finished picture. Post baking they will be golden and caramelized on the bottoms. The filling will be almost bursting out.

Top with a mound of butter and real maple syrup! 

Hope your next house guest enjoys them as much as mine did! 

Happy Cooking!