Sour Cream Chicken Enchiladas

3 1/2 cups sour cream
3 (5 ounce) cans boned chicken, cut up (about 2 cups)
2 (4 ounce) cans mushroom stems and pieces, drained
1 (4 ounce) can green chiles, drained
1/3 cup onion flakes
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Vegetable oil
12 corn tortillas
1/3 pound Cheddar cheese, shredded

In a 13 x 9-inch baking pan, spread I cup sour cream.

In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream, mushrooms and next 6 ingredients. Cook over low heat, stirring occasionally, just until heated through.

In an 8-inch skillet over medium-high heat, in about 1/2 inch hot oil, fry 1 tortilla, a few seconds on each side, until it softens. For an enchilada, spread 1/4 cup chicken mixture along center of tortilla; fold sides over filling and place, seam side down, in sour cream in pan. Repeat.

Preheat oven to 450 degrees F.

< p>Spread enchiladas with remaining sour cream, then sprinkle with cheese. Bake 8 minutes or until cheese is melted.

Yield: 6 servings

Chicken Fajitas With Cowpoke Barbecue Sauce

Makes 4 servings.

1 cup Cowpoke Barbecue Sauce, divided
Nonstick cooking spray
10 ounces boneless skinless chicken breasts,
    cut lengthwise into 1 x 1/2-inch pieces
2 green or red bell peppers, thinly sliced
1 cup sliced onion
2 cups tomato wedges
4 (6-inch) warm flour tortillas

Prepare Cowpoke Barbecue Sauce.

Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Brush chicken with 1/4 cup barbecue sauce. Add to skillet. Cook and stir 3 minutes or until chicken is browned. Add peppers and onion. Cook and stir 3 minutes or until vegetables are crisp-tender and chicken is no longer pink. Add tomatoes. Cook 2 minutes or until heated through, stirring occasionally.

Serve with warm flour tortillas and remaining 3/4 cup Cowpoke Barbecue Sauce. Garnish with cilantro, if desired.

Cowpoke Barbecue Sauce

Makes 2 cups.

1 teaspoon veget able oil
3/4 cup chopped green onions
3 cloves garlic, finely chopped
1 (14 1/2 ounce) can crushed tomatoes
1/2 cup ketchup
1/4 cup water
1/4 cup orange juice
2 tablespoons cider vinegar
2 teaspoons chili sauce
Dash Worcestershire sauce

Heat oil in large nonstick saucepan over medium heat until hot. Add onions and garlic. Cook and stir 5 minutes or until onions are tender. Stir in remaining ingredients. Reduce heat to medium-low. Cook 15 minutes, stirring occasionally.

Nutrients per serving: Calories 310; % calories from fat 18%; Total Fat 6 g; Sat. Fat 1 g; Protein 20 g; Carbohydrates 47 g; Cholesterol 36 mg; Sodium 736 mg; Dietary Fiber 4 g

Dietary exchanges: 1 1/2 Starch; 2 Meat; 2 1/2 Vegetable

Baked Chicken Chimichangas

3 (5 ounce) cans white chicken, drained and flaked
1 (4 ounce) can chopped green chiles, drained
1 cup (4 ounces) shredded Monterey jack cheese
1/2 cup sliced green onions
8 (9-inch) flour tortillas
Vegetable oil
Shredded lettuce, salsa or picante sauce
Sour cream

Combine first 4 ingredients; set aside.

Wrap tortillas in damp paper towels; microwave on HIGH for 15 seconds or until hot. Brush both sides of tortillas, one at a time, with vegetable oil (keep tortillas warm). Place a scant 1/2 cup chicken mixture and roll up securing with a wooden pick.

Place filled tortillas on lightly greased baking sheet. Bake at 425 degrees F for 10 minutes. Top with remaining ingredients.

Pineapple Macadamia Bread

4 eggs
1 cup granulated sugar
1/2 cup vegetable oil
3/4 cup pineapple juice
1/2 cup crushed pineapple, with juice
1 tablespoon baking powder
3 cups all-purpose flour
1/2 cup macadamia nuts, chopped

Combine eggs, sugar, oil, juice and pineapple and mix well.

Sift together flour and baking soda and mix well with the pineapple mixture. Fold in nuts. Pour into greased and wax paper-lined 9 x 5-inch loaf pan. Bake at 350 degrees F for about 50 minutes.

You can also use greased muffin pans and bake for about 25 minutes.

Orange Pecan Bread

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1 cup coarsely chopped pecans
1/2 cup orange juice
1/2 cup water
1 tablespoon orange zest
1 cup granulated sugar
2 tablespoons butter, melted
1 egg, beaten

Combine dry ingredients in large mixing bowl; add pecans tossing to coat; set aside.

Combine remaining ingredients and mix. Add to dry ingredients and blend just until dry ingredients are moistened. Pour into a greased 9 x 5-inch loaf pan which has been sprayed with vegetable spray. Bake in preheated 350 degree F oven for 50 to 60 minutes or until bread tests done.

Cool in pan for 10 minutes; turn out onto wire rack to cool completely.

Yield: 1 loaf

Pistachio Pudding Bread

1 box Betty Crocker super moist sour cream white cake mix
1 small box instant pistachio pudding mix
1/2 teaspoon nutmeg
1 cup chopped pecans
4 eggs
1/4 cup vegetable oil
1 cup buttermilk
3/4 cup drained, cut-up maraschino cherries

Preheat oven to 350 degrees F. Grease well and flour two 8 x 4-inch loaf pans.

In a 3-quart mixing bowl, combine cake mix, pistachio pudding mix, nutmeg and pecans. Make a well in the dry ingredients and pour in the eggs, oil, buttermilk and cherries. Mix by hand until just moistened. Pour into prepared pans. Bake for 45 to 50 minutes or until bread tests done; cool and remove bread from pans.

For best flavor, wrap cooled bread in plastic wrap and foil and freeze for one week.

Pineapple Cornbread

2 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup granulated sugar
1 cup yellow cornmeal
1 egg, slightly beaten
1 cup milk
3/4 cup crushed pineapple, well drained
1/4 cup butter, melted
1/2 cup chopped nuts (optional)

Sift flour, baking powder, baking soda, salt and sugar. Sift again and add cornmeal. Mix thoroughly.

Combine egg, milk, crushed pineapple, melted butter and nuts. Cool slightly. Pour into flour mixture and stir just enough to moisten the dry ingredients. Do not beat. Turn into greased 8-inch square baking pan. Bake at 350 degrees F for 50 minutes. Serve hot.

Chicken Or Turkey Enchiladas - My Way

Posted by Chris in NM at recipegoldmine.com 2005/5/10 11:37

3 cups cooked and shredded chicken breast or turkey breast
    (you may use 1 large or 2 small cans cooked and shredded chicken)
2 cups shredded Mexican mix cheese
1 or 2 cans diced green chiles
1 can cream of chicken soup (optional) - I use it
3/4 cup sour cream
Cumin to taste
Salt to taste
1 can sliced ripe black olives, drained (optional)
8 (6-inch) flour or corn tortillas, warmed
1 large can enchilada sauce
1/2 cup shredded Mexican mix cheese

Lightly grease a 9 x 13 x 2-inch baking dish. Preheat oven to 350 degrees F.

In large bowl, combine the meat, 1 1/2 cups cheese, green chiles, sour cream, soup, sliced black olives and seasonings. Place about 1/3 cup chicken mixture down center of each tortilla. Roll to enclose filling; place enchiladas seam side down, into baking dish. Pour sauce over enchiladas. Cover and bake at 350 degrees F for 30 minutes or until heated through. Uncover and sprinkle remaining cheese over enchiladas. Bake uncovered for an additional 5 minutes or until cheese melts.

Chicken Flautas

3 tablespoons cream
1 garlic clove, minced
Chicken Deshebrada, warmed
2 tablespoons minced fresh cilantro

Warm the cream with the garlic in a saucepan over medium heat. Add the chicken Deshebrada and simmer until the cream is absorbed. Stir in the cilantro. Pour 1 1/2 inches of vegetable oil into a heavy saucepan. Heat the oil until it ripples. With tongs, dunk a corn tortilla into the hot oil long enough for it to go limp. Repeat with the remaining tortillas and drain them. Spoon 1 1/2 to 2 tablespoons of filling on a tortilla and roll up tight. Secure the flauta with a wooden pick. Repeat with the remaining filling and tortillas.

Reheat the oil to 375 degrees F.

Add several flautas to the oil and fry for about 2 minutes, turning to cook evenly golden brown and crisp. Repeat with the remaining flautas. Remove wooden picks and serve immediately. Accompany with Guacamole or Avocado Hot Sauce and salsa.

Variation
Add grated Monterey jack cheese to the filling. Serve with guacamole or Avocado Hot Sauce, salsa, scallions, tomatoes and more Monterey jack.

Mexican Skillet Rice

3/4 pound lean ground pork or lean ground beef
1 medium onion, chopped
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
3 cups cooked brown rice
1 (16 ounce) can pinto beans, drained
2 (4 ounce) cans diced green chiles
1 medium fresh tomato, seeded and chopped (optional)
Fresh cilantro for garnish

Cook meat in large skillet over medium-high heat until brown, stirring to crumble; drain. Return meat to skillet. Add onion, chili powder, cumin and salt; cook until onion is soft but not brown. Stir in rice, beans and chiles; thoroughly heat. Top with tomato; garnish with cilantro. Serve immediately.

Makes 6 servings.

Each serving provides 313 calories, 17 grams protein, 9 grams fat, 43 grams carbohydrate, 6 grams dietary fiber, 29 milligrams cholesterol and 340 milligrams sodium

Mexican Green Rice

1/8 cup vegetable oil
1 cup Basmati or long-grain rice
2 large poblano chiles, tops removed, seeded, and diced
1 cup fresh cilantro leaves
3 garlic cloves, mashed
1/2 onion, diced
2 tablespoons chicken bouillon granules
Salt
Pepper
1 cup frozen peas and carrots
1 tablespoon butter

In a Dutch oven with a tight-fitting lid, heat oil and saut? rice.

In a blender pur?e chiles, cilantro leaves, garlic, and onion with 2 cups hot water. Strain over the saut?ed rice. Add chicken bouillon granules and stir until dissolved. Add salt and pepper to taste. Cover and cook for 20 to 25 minutes until rice is tender.

Meanwhile, cook frozen peas and carrots in lightly salted water for 1 minute. Drain. Add 1 tablespoon butter and garnish rice with them.

Peach Pudding Bread

Source: Winner of the Betty Crocker Food for the Soul Contest 2000

1 can sweetened condensed milk
1/2 cup milk
1/2 cup butter or margarine
Pinch of cinnamon
1 1/2 cups baking mix
1 teaspoon vanilla extract
1 (15 ounce) can peaches

Preheat oven to 350 degrees F.

Melt butter, set aside.

Drain peaches; reserve juice.

Grease a 13 x 9 x 2-inch pan. Place drained peaches in pan. Pour can of sweetened condensed milk over peaches.

Combine baking mix, cinnamon, vanilla extract, milk and saved juice in a bowl. Pour over peaches and sweetened condensed milk. Add melted margarine. Stir only three times.

Bake for 15 minutes and score; continue baking for a total of 20 to 25 minutes or until golden brown.

Serve warm or cold with vanilla ice cream.

Mexican Red Rice

This is often mistakenly called Spanish Rice in the United States.

2 tablespoons vegetable oil or lard
1 medium onion, minced
2 garlic cloves, minced
1 cup uncooked Basmati or long-grain rice
2 cups chicken stock
2 small plum tomatoes, chopped, or
    1/2 cup canned tomato sauce
1 tablespoon ground dried New Mexico chile
3/4 teaspoon salt

Pour hot water over rice and let it stand for about 15 minutes. Drain the rice and rinse it well in cold water. Shake the sieve and let the rice drain for a while. Shake the rice to remove any excess water. 

In a saucepan, warm the peanut oil or lard over medium heat. Saut? the onion and garlic until softened. Add rice and saut? for another couple minutes, stirring to coat all the grains of rice with oil. Pour in the stock, add tomatoes or tomato sauce, sprinkle in the chile and salt, and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook the rice for 15 to 18 minutes, until all the liquid is absorbed.

Remove the pan from the heat and let the rice steam, covered, for 5 to 10 minutes.

Fluff up the rice with a fork and serve warm.

Variation
When the rice has cooked for about 10 or 12 minutes, fold in 1 cup frozen peas and carrots which have been parboiled in salted water for 1 minute, then drained.

Orange Zucchini Bread

3 cups all-purpose flour
3/4 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup vegetable oil
1 cup shredded zucchini, squeezed dry
1 cup nonfat milk
2 eggs or 4 egg whites
2 tablespoons grated orange zest
1 cup chopped nuts, optional
2 tablespoons vanilla sugar

Preheat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans.

In large mixing bowl, mix together the flour , sugar, baking powder, baking soda, salt and cinnamon. Add the oil and zucchini, and mix until it resembles coarse cornmeal. Stir together the milk, eggs and orange zest. Add to the flour mixture and stir until just combined. Stir in the nuts. Pour into prepared pans. Sprinkle with vanilla sugar. Bake 1 hour or until bread tests done with wooden pick.

Remove from oven, cool slightly and remove from pans. Cool on wire rack until slightly warm, wrap tightl y to store.

Lemon Zucchini Bread
Omit orange zest and cinnamon. Measure the juice of 1 lemon into measuring cup and fill to the one cup level with nonfat milk. Add zest of 1 lemon, 1 teaspoon lemon extract and 1 teaspoon vanilla extract. Bake as directed above.

Montezuma Spanish Rice

1/4 cup vegetable oil
1 medium onion, chopped
1/2 green bell pepper, chopped
1 cup white rice, uncooked
1/2 pound ground beef
2 (8 ounce) cans tomato sauce
1 3/4 cups hot water
1 teaspoon salt
Dash of pepper
1/4 cup diced green chiles

Pour hot water over rice and let it stand for about 15 minutes. Drain the rice and rinse it well in cold water. Shake the sieve and let the rice drain for a while. Shake the rice to remove any excess water. 

Brown onion, bell pepper, rice and beef in oil. Add remaining ingredients. Mix well and bring to a boil. Cover tightly and simmer for 25 minute or until rice is tender.