I got this recipe from the Pillsbury Casserole book. I don't usually make things with so many pre-made ingredients, but this is delicious. Make a lot because it is even better left over! I shred my chicken, but if you don't have the time you can cube it like the original recipe says. This time I used wheat tortillas to make it a little heathier. I usually end up buying the larger tortillas, so I make less than 12 or make more of the fillings.
Serving size is 2 enchiladas, makes 6 servings
3 cups cooked chicken
3/4c Buffalo wing sauce
1 cup sour cream ranch dip
3 cups Cheddar cheese
1 can cream of chicken soup
12 - 6" tortillas
Grease a 13x9" pan and preheat the oven to 350.
To make shredded chicken, boil a pot of water and add chicken. Cook for about 20 min or untill the chicken is not pink inside anymore. Take it out and shred with a fork holding the hot meat with tongs or another fork. Stir the chicken into the wing sauce.
In a seperate bowl mix the soup, dip, and onions together to make a sauce for the inside of the enchildas. Save a good amount of the sauce for the top so the tortillas do not dry out in the oven. I set up a station to make filling each tortilla quick and easy. Save some of the cheese for the top also. Once filled, roll each tortilla and place seam down into the pan. Spread the sauce on top when pan is filled then cover with aluminum foil. Cook for 35-40 min or until hot and bubbly. Take the foil off, add the cheese, green onions and cook for another 5 min. Serve warm with a side of hot sauce! Start to finish this dish takes a little while, but the chicken could be cooked the night before. The enchiladas could even be put together ahead of time and kept in the fridge. All in all, this is a fairly easy dish for how good it is!
Thursday, July 19, 2012
Tuesday, July 17, 2012
July is National Ice Cream month, it's also TBG's Birthday. He got the Cuisinart Ice Cream maker for his birthday so we will be reviewing it here and sharing the recipe. One if his favorite fruits is peach, so I decided to make the Raspberry Sorbet from the recipe book substituting peach for the raspberry. I chose sorbet because I already had the ingrediants in the house, and it seemed like the easiest. If it doesn't come out I can say for sure it wasn't the recipe!
Serving size 1/2c, makes 10 servings
2 cups water
1.5 cups sugar
pinch of salt
4 cups frozen peaches, thawed
Sunday, July 15, 2012
Marcelita's is located near the Hudson Twinsburg border on RT 91. There is a large parking lot and lots of seating. The front of the menu told the story of Marcelita's. It started on the same location in a shack many years ago and is still in the "family". The menu was pretty typical of a Mexican restaurant. The salsa was average, but did taste freshly made. I got the wet pork burrito with Texan sauce, chihuahua cheese and sour cream. It was very tasty and the perfect size. The Texan sauce was kind of like a BBQ, but with Mexican spices, it was very good. TBG got the special which was chicken enchiladas with refried beans and rice. He said it was good, but liked my burrito better. The beer list was decent, with the expected Mexican beers. The bar was a nice size, and separate from the rest of the family friendly restaurant. Our server was nice, and the food came fast, but they were not busy that night. The price was not bad for a family night out, and there are always coupons in the local books.