And They're Off
I'll be pulling a classic recipe post from the files today as we are about to head off to shark central and penguin paradise. OK, we won't actually be swimming with the sharks, but we will be staring them in the face.
We are off the New England Aquarium with our Dublin visitors. I'm as excited as the kids because it's been a few years since we've been. If you live in this area you probably already know, the aquarium rocks. If you don't, be sure to put it on your to do list for when you eventually visit Boston.
We'll also be having lunch at The Black Rose in Faneuil Hall (I'm thinking fish and chips please) and we're sure to pick up some canolis to bring home while we're in Boston too.
So, since I only have a moment to post, here's a classic. Chicken Enchiladas. I made them the night before last night and I'll just say this, there was very little talking during dinner. There were lots of ooooos and aaaahhhhs, but very little talking. This is a go to recipe that I can apparently remember the ingredients for on the fly now. Make it. It's yummier than the pictures lead you to believe.
An All Time Favorite
Is there anyone who doesn't like an enchilada? If there is, they will be swayed by this recipe. At the mere suggestion of the chicken enchilada bake for dinner, Gar's eyes were swooning and he was drooling. I was off the store for a quick trip so I could get back for the Bruins puck drop. Well, I thought I was. We were off on game starting time by an hour, so I was actually heading to the store just as they started. Who knew? Obviously not us.
When I got to the grocery store, it looked like they were giving everything away for free. Superbowl Saturday. Probably the second biggest food shopping day of the year. Have no fear, it didn't deter me from getting the goods.
This is what you'll need (Note: I've always tweaked the recipe to make it lighter and you'd never know). BTW, Celine, you're going to love this one!
1 8 -12 oz block of lite cream cheese (room temperature)
1 can of cream of chicken soup (light if you can find it)
8 oz of non-fat yogurt
1cup low fat milk
3/4 cup reduced fat shredded cheddar
4 cups cooked chicken breast (I've poached my own or used rotisserie, both ways are good, rotisserie makes it easier)
1 tsp of cumin (I a little heavier because we love cumin)
1/2 cup chopped scallions/green onions (I use the white and the greens because we love 'em)
Salsa (1/3 to 1/2 cup)
1 7 oz can of green chiles
1 7 oz can of jalapenos
Tortillas- either ten 7" or eight 8" tortillas
In a bowl stir together the cream cheese, scallion, green chiles and cumin. Fol in cooked and chopped chicken. Spray or grease a 13x9 baking dish. In another bowl mix chicken soup, milk and yogurt. Spoon half of that mixture into bottom of baking dish. Wrap tortillas in paper towel and warm in micorwave for 60 seconds or until just warm and softened. Spoon about 1/3 cup chicken mixture onto tortilla (I place it near the edge) and drizzle salsa on top. Fold ends in and roll from one side to other. Place seam side down in baking pan. When pan is full, pour rest of soup mixture over the top. Bake covered with foil at 350 degrees F for about 40 minutes. Remove foil and top with shredded cheddar and pop back in for another 5-6 minutes to melt the cheese. Sprinkle with fresh chopped cilantro. That is if you like cilantro. We love it, but apparently it tastes like dish soap to some people. It just tastes fresh to us. Serve over chopped lettuce or on it's own.
Divine. Enough said.
I'm going to keep beating this drum because I want everyone far and wide to hear. The September Giveaway is ridiculous. Sponsor are extremely generous and that means that there is $180+ worth of prizes up for grabs. Do I really need to tell you to enter now?
Make it one helluva great day. We will, no doubt.
See you on the flip side.