Buffalo Chicken Enchilada Recipe

 

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
green onions
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!

Product review and Recipe - Peach Sorbet

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!







Peach Sorbet

Serving size 1/2c, makes 10 servings

2 cups water
1.5 cups sugar
pinch of salt
4 cups frozen peaches, thawed

I started with making a simple syrup in a medium saucepan.  Add the syrup to the fruit with the salt.  I then used the immersion blender to make a smooth mixture.  After transferring to a airtight container I refrigerated for 2 hours.  Make sure the freezer bowl is completey frozen.  Then turn the machine on and pour the fruit mixture in the top.  The frozen treat starts to pull together and freeze almost immediately.  Mix for 15-20 min and voila!  Sorbet!  If you want it thicker, throw it in the freezer for an hour or so.  The first time I tried to make sorbet, I only froze the bowl for 7 hours.  I shook it and it sounded frozen, but my sorbet never froze, or got any thicker.  Fail!  I put it in the freezer anyway, but it never really got a nice texture.  This time I had the bowl in the freezer for a couple days.  The book does recommend keeping it in the freezer at all times so you are always ready for a frozen treat.  The machine itself is very easy to use.  The bowl is not big, but big enough for a family.  If I was making ice cream for a party, I would start a week early, or buy another bowl.  An extra bowl is $30 on cusinart.com.  I can't wait to try something more difficult like frozen yogurt or ice cream!

Marcelita's - Hudson/Twinsburg

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.

Service____ 7 Chipps

Food____7 Chipps

Atmosphere____7 Chipps

Beer List____6 Chipps

Wine List____4 Chipps

Value____7 Chipps

 

Yours Truly - Hudson

Yours Truly is located on RT 91 in Hudson just South of First and Main.  They have their own large parking lot.  The decor is old fashioned, but everything is clean.  The whole atmoshere comes off more like home, then hole-in-the-wall.  We have been here a couple times but this paticular time was for breakfast.  They have a nice selection of healthy, not so healthy, and cheap staples.  TBG got the Kill it Skillet, a sausage skillet.  He said it was good, but not the best he has ever had.  The ingredients were quality and cooked well.  I got the oatmeal.  It was way too big and came with raisens, walnuts, brown sugar, and strawberries.  I enjoyed it for a change from the usual greasy big breakfast.  The oatmeal was cooked well and the toppings were perfect.  I probably would have eaten more if I had more toppings, but I am glad I didn't.  The service was good even though we were there on Father's Day and they were very busy.  I would reccomend this place for a quick bite that doesn't break the bank. 

Service____ 8 Chipps

Food____6 Chipps

Atmosphere____8 Chipps

Beer List____0 Chipps

Wine List____0 Chipps

Value____7 Chipps