Yummy!

This recipe for dinner is so dang yummy I just had to share! I had never made my chicken enchiladas this way, and honestly, enchiladas usually bore me. But this recipe is DE-LISH. It was so good that my hubby had me make it twice in one week. Now that, as Peachy so eloquently says, is nummy-nummy!

Afterwards, enjoy a scrumptious Texas chocolate sheet cake. Not too rich or filling, smooth and just plain delightful. Enjoy!

PS- obviously, if you're watching your weight, (like myself!) one small serving of this stuff won't do too much damage :) Of course, that's assuming you can restrain yourself from eating more than that one small serving! (Sorry, I guess that equals one more hour at WARF mom!)

CREAMY CHEESEY CHICKEN ENCHILADAS

INGREDIENTS [first let me say that most of these ingredients are optional...so if you can't stand green chiles...or jalapenos are too spicy for you...substitute with something YOU like! or, of course - if you like olives...add them on top, etc.]

--chicken (about 2 cups) - really, just about any chicken that is off-the-bone will work fine. we get some precooked chicken at our market that is already seasoned with great spices like cumin, paprika, salt, pepper, chili powder, etc. of course, you can go the traditional route and boil the chicken on the bone...and then shred it...or if you want to save time...buy a rotisserie chicken from the market and shred the chicken off the bone...whatever you like!

--2 cups chicken

--pico de gallo (or canned Rotel will work fine, too)

--onion(s)

--jalapeno pepper(s)

--milk or cream

--2 limes

--shredded cheese (we like a blend of monterrey jack and freshly shredded white cheddar)

--sour cream

--guacamole

--cilantro

--canned green chiles

--corn tortillas

--butter OR olive oil

--cream cheese

1. Start by preparing your chicken. again, the chicken can be roasted, boiled, frozen, fajitas, etc...whatever you prefer. Personally, I bake 2 large chicken breasts and cover them with one sliced up lime and chile powder.

2. In large skillet, add butter or olive oil (about a tablespoon)...then add chopped onion. Saute until soft - then add in chiles, pico/rotel and finely chopped jalapeno (spicey stuff can be omitted). Saute until everything is done to your liking (we like a little bit of brown/caramelization on ours as it adds a great flavor).

3. Now, add in the prepared chicken. Once that is incorporated...start mixing in cream cheese a little at a time. I use 4 tablespoons mmyself, but add as much as you like (remember - you are making the filling for your enchiladas...so get it to the thickness, flavor/spice and consistency that you like).

4. Add in some of your shredded cheeses...saving a little for the top of the enchiladas! you can use any type of cheese you like...we prefer monterrey jack and freshly shredded white cheddar.

5. Finally, add chopped cilantro and squeeze over some more lime juice (we like LOTS but again, it's to your own taste).

6. At this point, your filling is complete...so it is time to prepare the corn tortillas!

7. Corn tortillas need to be ‘cooked’ before rolling to bring out the flavor and make them pliable. to do this...heat a small amount of oil in a skillet and ‘fry’ each tortilla until kinda translucent and bendable. You don't want the tortilla to be cruchy!

8. Now...it’s time to get out your 8 by 11 inch pan and start rolling enchiladas! Lay out a tortilla...add as much filling as you like...roll it up and place it seam side down in the pan. Continue until complete.

9. Pour about 3/4 cup of milk or heavy cream over enchiladas (I just use my regular 2% milk and it's great) and then top with remaining shredded cheese. bake at 375 degrees until bubbling hot and golden brown on top!

10. Top with sour cream, guacamole, pico de gallo and garnish with cilantro! ENJOY!

Scrumptious Texas Chocolate Sheet Cake

• 1 cup butter
• 1 cup water
• 1/4 cup cocoa
• 2 cups sugar
• 2 cups flour
• 1/8 teaspoon salt
• 2 eggs
• 1 teaspoon baking soda
• 1/2 cup sour cream
• 1 teaspoon vanilla
• rinsed, sliced strawberries (as many as you like to pile on top!)
  
• powdered sugar (as much as you'd like to dust on top!)
  

Preparation:

Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Let cool and cut into squares.

Topping it all off: On a single serving plate place piece of cake and dust with as much powdered sugar as you like. Top it all off with beautiful sliced strawberries, as many as you desire.
Yummy! Enjoy!

PS- I have no idea why the bottom half of this post has funky fonts and colors...my computer is not cooperating today!