Tasty Tuesday

Chicken and Cheese Enchiladas

I made these last week after making the tortillas. It's cheesy and spicy. Slàinte!

Ingredients

1/4 cup vegetable oil
2 tbsp flour
1/4 cup chili powder
12 oz canned tomato sauce
2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

corn tortillas (12 or 13)

2 cups grated Cheddar cheese (I use extra sharp)

2 cups shredded chicken (I grill mine using garlic pepper)

1 8oz can sliced black olives

Instructions

For sauce...

1. Heat oil in a skillet over medium-high heat.

2. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly.

3. Stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth.

4. Continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

For enchiladas...

Preheat oven to 350 degrees

1. To make the tortillas more pliable they need to warmed. Heat them on both sides over a gas stove for about 30 seconds each side or cover them with paper towels and put them in the microwave for about 45 seconds.

2. Pour enough sauce in a 9x12 baking dish to just cover the bottom. Pour 1/2 of the remaining sauce into a shallow dish or plate (about the size of your tortillas).

3. One at a time, dip a tortilla into the shallow dish to cover with sauce, turn over and cover the other side.

4. Place tortilla on a clean surface (I use another plate). Add about a tablespoon of chicken, a teaspoon of cheese, and a few olives to one end of the tortilla. Roll the tortilla tightly and place in the bottom of the baking dish, rolled end down so it doesn't unroll.

5. Repeat process until the baking dish is full. (I usually get 9 tortillas lengthwise and then I add 4 more to the sides for a total of 13)

6. Pour remaining enchilada sauce over the top of the rolled tortillas. Sprinkle remaining cheese and olives over the sauce.
7. Place in oven and bake at 350 for 20-30 minutes. Since all the ingredients are cooked, you're just looking to get the insides hot and the cheese melted.
They are best out of the oven, but heat up for left overs pretty well too.

Tasty Tuesday

This week's recipe is a favorite among my guests! It came from a parent who made it for a luncheon at school. I've only made it in a Dutch oven, but it can be kept warm and served in a slow cooker. Slàinte!

Chicken Noodle Soup (No picture this week. I tried to steal one from google but none of them did the homemade noodles justice. Next time I make it, I will take a picture)

Ingredients

1 whole chicken

2-3 bouillon cubes or 1 1/2 tbsp chicken base

6 eggs

2 tbsp Crisco shortening

flour (a lot)

salt and pepper

1. Remove/Discard packet of "goodies" from whole chicken. Place chicken in large pot and cover with water. Bring to boil and then simmer uncovered 5-6 hours. Add water as needed to keep chicken covered.

2. Remove chicken from pot and place in bowl. Pour broth through strainer into another pot. Add boullion cubes or base. Bring to boil and then reduce heat to a slow boil.

3. For noodles, mix eggs,Crisco, and s&p together. Then add flour to mixture until the dough is very thick and can't be stirred any more. I use the dough hook on my stand mixer.

4. Cover large cutting board and rolling pin with flour. Roll out pieces of the dough to about 1/8-1/4 inch thick. Cut dough into sqaures (or any shape). Put dough in pot of broth. Noodles will cook instantly.

5. When chicken has cooled, debone and add chicken pieces to broth and noodles. I use mostly white meat, but dark meat can be used for more flavor.

6. Cook at a slow boil for another 10 minutes. Serve.