Friday, February 18, 2011

Chicken Enchilada and Peach Cream Skillet Goodness! Oh and homemade tortillas and fresh salsa!

Nothing says home in like Mexican food.  I grew up on good mexican food and no, I'm not talking about Allsups burritos (bringing back the highschool memories).  I can always remember being so excited when mom or our other friend Crill would make chicken enchiladas.  Living in TN now, we have found a few good Mexican restauarants but I always judge them on their chips and salsa.  I can OD on chips and salsa and then have a salsa hangover but that is one of my "comfort foods".  Well, my hubby had a big test yesterday and today is our 5 month-aversary so I decided we should celebrate.  I made some homemade salsa and had that for  a little breakfast snack and then made homemade tortillas which were surprisingly easy to make.  I'll post that recipe next because it was so fun! 

Here is the chicken enchilada recipe from mom.  I changed a little bit of it but not much.  MMMMMM and we  will have leftovers for days.  I thought it would be fun to have a dessert baked in the most beautiful green skillet that I received as a wedding gift and LOVE it! 

Chicken Enchilada

2 skinless chicken breasts
1 onion, chopped
2 cans cream of chicken soup
1 oz container of sour cream
1 4 oz can green chiles
1/4 cup milk
tortillas (flour works the best)
salsa with tomatoe chunks
Jalapeno cheese or just plain ole chedder cheese (get the package with the white and yellow cheese)
salt, pepper, garlic, cumin, more garlic and salsa

Heat water in a large pan and boil chicken until it is cooked through.  Then shred them into bite size pieces. 

Heat some oil in a saucepan and saute onions with garlic until they are nice and sauteed.  Take the saucepan off of the burner and add chicken soup, sour green, green chiles, salsa and salt and pepper.  I added some of the homemade salsa with the chunky tomatoes because I love the color and it looked pretty.  Add some salt and pepper and a little cumin to taste. 

Now divide this by half.  To one half add the shredded chicken and about a cup of cheese.  Lay out a tortillas and dump a bunch of this mixture into the middle.  Now roll up like a burrito and place seam side down in a 9x13 pan.  Repeat until add the goodness is gone. 

Now to the other half, add 1/4 cup of milk and some more seasoning if you want.  Pour this over all the enchiladas and make sure to get the mixture covering the bottom and the sides of the pan so the tortillas won't burn.  Now dump with more cheese.  Sprinkle with pepper and fresh cilantro.  Bake at 350 degrees for about 35 minutes.  OOOOO - la-la!  Mom, was that right? 

Ok so now on to the fun peach cream pie. 

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon baking powder

  • 1 (3 ounce) package non-instant vanilla pudding mix (I used lemon because that is all I had and it turned out really well)

  • 3 tablespoons butter, softened

  • 1 egg

  • 1/2 cup milk

  • 1 (29 ounce) can sliced peaches and 1 smaller can of peaches, drained and syrup reserved

  • 1 (8 ounce) package cream cheese, softened

  • 1/2 cup white sugar

  • cinnamon

  • Add flour salt, baking powder, pudding mix, butter, egg and milk and mix together for a few minutes.  Place in the bottom of a pie pan or a fun green skillet and bake at 350 degrees for about 15 minutes.  Let cool.  Meanwhile drain peaches and slice.  These need to be pretty drained so the bottom crust doesn't get soggy.....gross!  Arrange peaches on top of the crust. 

    Beat cream cheese with sugar and add some cinnamon.  Pour this over the peaches and leave about a half inch space between the side of the pan so it won't burn.  Sprinkle some more cinnamon and sugar.  Bake at 350 degrees for 35-45 minutes.  You can either eat it hot or I liked it cooled down a little.  YUMMY and yes that is my husband giving his approval!

    Happy 5 months and Happy test 1 of Anatomy completed.

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