Chicken Enchiladas

Borrowed and Shareing

Linda Cobb Dooling

23 mins · Phoenix · 

Had to share one of my very favorite recipes. These are so good! We are having it for dinner tonight. I freeze half the enchiladas and make 1/2 the sauce for the ones we will eat. When I defrost the other enchiladas I make the sauce fresh. 

Chicken Enchiladas With Green Chili Sour Cream Sauce

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies**
Optional: One jalapeño chopped finely and added to chicken mixture or sauce

Preheat oven to 350 degrees. Grease a 9x13 pan

Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 

Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

Pour over enchiladas and top with remaining cheese.

Bake 22 min and then under high broil for 3 min to brown the cheese.

** You can replace the canned chilies with fresh chilies of your choice. Great with hatch chilies. Just remember to adjust for your heat preference.

SAUCE DOESN’T FREEZE WELL BUT ENCHILADAS DO. YOU CAN WRAP AND FREEZE THEM AND THEN MAKE UP SAUCE DAY OF.

Cherry Cake

Makes one 9-inch cake

Start to Finish: 1 hour

Ingredients

2 tablespoons butter, at room temperature
6 tablespoons butter, melted
1 cup sugar, divided
1 egg
1 egg yolk
1½ teaspoons pure vanilla extract
1½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup whole milk
1½ cups cherries, halved and pitted
Confectioners' sugar, for serving

Directions

1. Preheat the oven to 375°F. Grease a 10-inch oven-safe skillet with the 2 tablespoons of room-temperature butter.
2. In a large bowl, whisk the melted butter with ¾ cup of the sugar to combine. Add the egg and egg yolk; mix to combine. Whisk in the vanilla extract.
3. Add the flour, baking powder, baking soda and salt; mix to combine. Add the milk and whisk until the batter is thick and smooth.
4. In a separate bowl, toss the remaining ¼ cup sugar with the cherries and then set aside.
5. Pour the cake batter into the prepared pan and spread it into an even layer. Sprinkle the cherries on top.
6. Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool 15 minutes before cutting and serving. Dust the cooled cake with the confectioners' sugar.

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Parmesan Chicken 

4 boneless skinless chicken breasts [2 lbs]
1 1/2 cups seasoned all purpose flour [1 tsp each paprika, salt & black pepper]
1 cup buttermilk
1 large egg
2 cups panko bread crumbs
1 1/2 cups shredded Parmesan cheese
1 1/2 Tbsp dried parsley flakes
1-1 1/2 tsp garlic salt [more or less to taste]
1-2 tsp onion powder
1/2 cup butter or light butter, melted [more or less as desired]
marinara sauce

Directions:
Preheat the oven to 425°F.  Line two baking sheets with aluminum foil.  Spray each sheet liberally with cooking spray then set aside.  Mix together the seasoned flour.  Whisk the buttermilk and egg together.  Mix together the panko bread crumbs, Parmesan cheese, parsley, garlic salt and onion powder.  Set aside.

Set-up the “dredging station” in this order:
1.  Seasoned flour
2.  Buttermilk and beaten egg wash
3.  Panko bread crumb coating

Cut each piece of chicken in half lengthwise then across making each chicken breast into four pieces. If you prefer to make this chicken parm using whole pieces of chicken, skip this step.  [*see below.]  Dip each piece into the [1] Seasoned floubr mixture [2] buttermilk egg wash [3] Panko bread crumb coating.

Place onto the baking sheet 2 inches apart and drizzle each piece with the melted butter orlight margarine.  Bake for 18-21 minutes  until crispy and golden.  Let the chicken rest on the pan for a 3-5 minutes before serving.  Serve hot with a warm marinara sauce on the side.  Yield: 16 pieces

Pumpkin Cakes

Borrowed and Shareing

Author: CakesCottage

Recipe type: Dessert

Serves: 12

Ingredients

• ⅔ cup all purpose flour
• 15 oz pumpkin puree
• ¾ cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• ¾ cup evaporated milk
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• Whipped cream

Instructions

1. Line a 12-cup muffin tin with paper or silicone liners.
2. Preheat oven to 350 degrees.
3. In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
4. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
5. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
6. Fill each muffin cup with approximately ⅓ cup of batter.
7. Bake for 20 minutes and let cool for 20 minutes.
8. Remove cupcakes from pan and chill in the fridge for 30 minutes.
9. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.

cina- bun bake

Borrowed from Pam Dye Marcum and Shareing

Cinna-bun Cake 

Base:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).

Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan,

Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.

While the cake is baking, prepare the glaze and set aside.

Remove from oven and glaze the cake while still warm.

Thanks for SHARING MY POSTS!!!

No Bake Pudding Cake

Borrowed from Just 2 Sisters and shareing

EASY 3 INGREDIENT NO BAKE PUDDING CAKE!

PRINT

I used the 4 serving size boxes of pudding. I know they make 6 serving size, too. Those would also work, you would just have LOTS of pudding and need to put less cool whip on top. Enjoy!

INGREDIENTS

• 3 small (4 serving size) packages instant pudding Prepared as directed (6 cups)
• 8 oz cool whip thawed
• 1 Box graham crackers

INSTRUCTIONS

1. Lay out graham crackers in a 9 x 13 pan
2. Cover graham crackers with half of pudding
3. Layer graham crackers over the pudding layer
4. Cover graham cracker layer with remaining pudding
5. Top with cool whip
6. Refrigerate overnight or for at least 6 hours
7. Cut & serve like cake