Roasted Chicken and Corn Enchiladas with Tomatillo Sauce

I found this recipe on a blog and thought I would try it. I had bought a mexican pack from Bountiful baskets and had a dozen tomatillo so I decided this would be a good recipe to use up some if them. Definitely a keeper. I did cheat on the chicken and purchased a rotisserie chicken from the grocery store and shredded it. It turned out awesome!


Roasted Chicken and Corn Enchiladas

Yield: 10 enchiladas, about 5-6 servings

4-5 cups tomatillo sauce (recipe below)
2 3/4 pounds bone-in chicken breasts
Salt and pepper to taste
1 cup corn frozen kernels, thawed (roasted if you can get them)
1/4 cup chopped cilantro leaves, plus more for garnish if desired
1/4 cup chopped green onions, plus more for garnish if desired
10 corn tortillas (preferably Tortilla Land tortillas)
16 ounces shredded Mexican cheese blend (low fat or regular)
Light sour cream for garnish

1) Roast the chicken. Pre-heat oven to 400 degrees. Cover a rimmed baking sheet with foil. Place chicken breasts on the baking sheet and season with salt and pepper. Roast in oven until chicken reaches 160-165 degrees, about 30-40 minutes. Remove from oven and cool. If you are going to complete the enchiladas now, turn oven down to 350 degrees. When chicken is cool enough to handle, remove skin and discard. Shred meat by hand. You should have about 3 1/2 cups. Save any extra for chicken salad or soft tacos.

2) Make the filling. In a large bowl, mix shredded chicken, corn, cilantro, green onions and about ½ cup of the tomatillo. Season with salt and pepper to taste.

3) Ready a large glass or ceramic baking dish by placing a just enough sauce over the bottom to lightly coat. Heat a non-stick fry pan over medium high and cook tortillas according to package directions. Remove to a plate as they are cooked.

4) Assemble the enchiladas. Place one cooked tortilla on a plate. Top with 1 tablespoon of tomatillo sauce, then about 1/3 cup of chicken mixture on top, then sprinkle with cheese. Roll enchilada and place in the prepared baking dish seam side down. Complete with the rest of the tortillas. Top the enchiladas with sauce (you may not need it all) and sprinkle with cheese. Refrigerate or freeze extra sauce after dinner.

5) Bake enchiladas covered with foil for 30-40 minutes, until cheese is melted and the enchiladas are hot throughout. Take the foil off the last few minutes. To serve, garnish with a dollop of sour cream and a sprinkle of cilantro if desired.

Tomatillo Sauce

Yield – about 6 cups

3 pounds tomatillos, husks removed and rinsed, diced medium
1 1/2 cups diced onion
1 medium jalapeno, seeded and minced fine
3 garlic cloves, minced fine
1 1/4 cups water
1-2 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions

1) Combine tomatillos, onion, jalapeno, garlic, water, oregano and spices in a medium saucepan. Bring almost to a boil, turn down heat to low, cover with a lid and cook until tomatillos are broken down and saucy, about 20-30 minutes.

2) Sauce can be used chunky or briefly pureed in a blender to make it a little smoother. If blending hot liquids, take precaution. Fill blender only half full, place lid on top and a towel on top of the lid. Blend on low speed for a few seconds. Do in two batches for safety.

3) Use tomatillo sauce immediately or refrigerate after cool for a few days.

Scotcheroos

These are another addicting treat. My friend Brittney has made these a few times and brought them to different events and they are always a hit. YUMMY!

Scotcheroos

1 c. Light corn syrup
1 c. Sugar
1 c. Peanut butter
6 c. Rice Krispies
1 c. Semi Sweet Chocolate Chips
1 c. Butterscotch Chips

Mix corn syrup and sugar in a pan over medium heat until sugar dissolves and begins to boil. Remove from heat and stir in Peanut Butter. Mix well. Add Rice Krispies. Spray 9x13 pan with PAM and press in rice Krispie mix. Melt Chocolate chips and Butterscotch chips on low heat. Pour on top and spread over the whole pan. Let cool and ENJOY!

Yummy Peanut butter bars

***WARNING***
These are addicting. I am not responsible for any weight gain due to eating the whole pan

I got this recipe from a friend and it quickly became a favorite of mine.

1c. Butter (softened)
1c. Sugar
2 eggs
1/2 tsp. Salt
2c. Flour
1c. Brown Sugar
2/3 c. Peanut Butter
1 tsp Vanilla
1 tsp Baking soda
2c Oatmeal

Mix together all ingredients and spread out on a cookie sheet. Bake at 350 for 10-12 minutes. As soon as they are out of the oven pour a bag of Semi Sweet Chocolate chips over the top (these should melt by themselves if they are not then just put the pan in the oven for a minute). Drizzle over the top 1/2 cup peanut butter mixed with 2 T powerdered sugar and thinned down with milk and enjoy!!!

Cheesy Garlic Ranch Potatoes

These are some of our favorites as far as potatoes. I get so tired of Potatoes and Gravy so this is a good way to mix it up a little bit. I don't really have exact measurements since you do sort of make as many as needed but this is just the directions....

So boil your potatoes so they are soft enough to mash them. So put in your butter and instead of milk use Ranch Dressing to thin them down (Do not use a bottle of ranch though it won't taste good) I always used the BYU creamery Ranch. It seems to have the best flavor but if that is not available then use another restaurant style ranch. I buy a thing of it from the salad bar at our grocery store here in Texas since we don't have creamery around. Anyway, while mixing put a bunch of shredded mild cheddar cheese in it too (make sure to put it in while it is hot or it won't melt). I always add a little bit of garlic salt w/parsley in it as well for a little extra flavor. So mix these to the consistency that you like your potatoes and enjoy. NO GRAVY NEEDED

These go awesome with prime rib, steaks, ham or especially the Marinated Shredded ham that i have posted on the website.

Strawberry Danish Dessert cake

1- white cake mix- prepared according to package

Mix - 8 ounce cream cheese
2 cups powdered sugar

After cream cheese and sugar are mixed fold in 1 cup cool whip and spread over cooled cake. Chill while making the strawberry topping

Topping- 1 package Danish Dessert (strawberry or raspberry) prepared as a glaze
1 quart sliced strawberries

You will put the topping over the cake when you are ready to serve! ENJOY!!!

Homemade Pico

Pico de Gallo

• 4 large tomatoes
• 1 red or yellow onion
• 1 jalapeño
• 1 bunch of cilantro
• 1 lime
• Salt and pepper

Slice the tomatoes in half and de-seed them. Place in a medium bowl. Next, dice the onion and add to the tomato. Finely dice the jalapeño and add to the bowl as well. The seeds are where the heat is so you can choose to add as much or as little as you like. Chop the cilantro and add with the rest of the vegetables. Juice the lime into the bowl and last, add salt and pepper.

Strawberry Tart

I came across this recipe on a recipe blog and it sounded amazing so I thought I would post it so I have it when I decide to make it. If you try it let me know but I will definitely be making this within the next week or so. Anything with Strawberries is yummy to me these days.

Fresh Strawberry Tart

• 1 baked pastry crust, recipe below
• 2 tblsp strawberry jam or jelly
• 1 box of instant vanilla pudding
• 1/2 container of Cool Whip
• 1/2 tsp lemon extract
• 1 pound fresh strawberries, washed and hulled

Prepare the crust per the recipe below. Heat the strawberry jam in the microwave for 20 seconds until it is pourable. Brush onto the crust. Mix the pudding according to the directions on the box. Fold in the Cool Whip and the lemon extract. Pour and spread the pudding mixture into the cooled tart crust and top with fresh strawberries. Allow to chill in the refrigerator until you are ready to serve.

Pastry Dough

• 1/2 cup unsalted butter, at room temperature
• 1/4 cup sugar
• 1 large egg, at room temperature
• 1/8 tsp salt
• 1 1/2 cup all-purpose flour

Cream the butter and the sugar. Beat in the egg and salt. Slowly add the flour until the mixture forms a ball. Flatten into a disk and wrap in plastic wrap. Chill in the refrigerator for 15-30 minutes. Roll or press into a tart dish or pie plate. Butter and flour the bottom of your pie plate to ensure the crust doesn’t stick when you are serving it. Prick the bottom of the crust all over with a fork. Bake at 350 degrees for 15-17 minutes.