Friday, February 29, 2008

Chicken Enchiladas & Lemon Bundt Cake

I know everyone has a recipe for Chicken Enchiladas. And everyone thinks theirs is the best. And noone bothers to try a new enchilada recipe. At least this was me...until my neighbor brought me dinner one night and it happened to be HER chicken enchilada recipe. I've never made my old recipe since...these are GREAT!

Chicken Enchiladas
(thanks to Cheri Taylor--the best neighbor!)

1-2 Tblspn. butter
1/2 c. chopped onion
1 clove minced garlic
1/2 tsp. ground coriander
1/8 tsp. pepper
2 c. cooked chicken, chopped/shredded
8 oz. cream cheese
1 can chopped green chiles (slightly drained)
12-14 corn tortillas
2 cans (10 oz) green chile enchilada sauce
shredded cheese (cheddar or monterey jack)

Saute onion and garlic in butter until tender. Add coriander and pepper. Add cream cheese and green chilis. Cook over medium heat and stir until blended and cream cheese is melted. Add chicken and stir thoroughly. Spoon chicken filling onto tortillas; roll up and place seam side down in a greased 9 X 13 pan. Pour enchilada sauce over the top & sprinkle with cheese. Bake at 400 degrees for 15-20 minutes or until hot and cheese is melted.

I never have coriander, so I just omit it.
I cook my chicken by: bring water to boil and put raw chicken breasts in water. Boil for 6 minutes. Turn off stove heat, cover pot and set timer for 12 minutes. Then drain and let chicken cool before handling.
Corn tortillas crack easily, so warm them in the microwave for about a minute before using.
I never grease my pan.
I don't use 2 full cans of enchilada sauce.
This recipe freezes well--just cover with plastic wrap first, then foil.

Lemon Bundt Cake
(Good Housekeeping, March 2006)

3 lemons (2 Tblspn. grated peel, 3 Tblspn. juice)
3 c. flour
3/4 tsp. salt
1/2 tsp. baking soda
2 c. sugar
1 c. butter (2 sticks)
4 large eggs
1 tsp. vanilla
1 c. buttermilk (make your own by putting 2 Tblspn. vinegar in 1 c. measuring cup then topping off with regular milk)

Preheat oven to 325 degrees. Grease & flour bundt pan.
Grate 2 Tblspn. lemon peel and squeeze 3 Tblspn. juice.
Mix flour, salt, and baking soda.
In bowl, with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.
On low, beat in eggs, one at a time, and vanilla.
Beat in flour mixture, alternating with buttermilk.
Fold in lemon peel and juice.
Spoon into prepared bundt pan.
Bake 60-70 minutes.
Cool in pan for 15 minutes, then invert onto rack.

2 c. powdered sugar
1/2 c. butter (1 stick)
4 oz. cream cheese
2 Tblspn. fresh lemon juice
1/2 tsp. vanilla

In bowl, with mixer on low speed, blend sugar, butter and cream cheese. Beat in juice and vanilla. On high, beat until fluffy. Spread over cake.

Good cake, but the frosting makes it! I just licked my plate clean--YUMMY!