Last week several of us, including our newspaper editor, Curtis Plant, were standing around visiting. We all agreed we lived in a great and caring community. One topic would lead to another topic. Someone asked whaet we could do to “spice” up our community. yes, the word spice gave us an idea.
Our idea was through our weekly newsppaer. I will share with you culinary recipes, products and cooking hints. Most of my recipes have beenhanded down to me from relatives, friends and come of my favorite TV chefs. I will always give them crdit for their recipes.
Today my column is a tribute to Cinco de Mayo. In case you are wondering why mexico observes Cinco de mayo, it is to commerate the Mexican Army’s victory over the French Empire at the Battle of Puebla on May 5, 1862.
In America we often find ourselves celebrating May 5th with great Mexican food, speciality drinks, pinatas, bright colors and lively music. so today’s recipe is Paula Deen’s Chicken Enchiladas. She calls it Chicken de Pollo. Anyone who knows me very well knows I’m a huge fan of her recipes.
Paula Deen’s Chicken Enchiladas
4 large chicken breasts, skinned and deboned
(Roast or boil the breasts and then shred them)
1- 8 oz cream cheese at room temperature
1- 10.75 oz can cream of chicken soup
2- 4 oz cans diced green chilies with juice
6 – green onions, chopped, including green tops
20- 24 (7 inch) flour tortillas
2- 10 oz cans Enchilada sauce (I prefer green)
2 cups grated Monterey cheese
4 cups grated shart cheddar cheese
1. Prehead oven to 350 degrees. Spray two 13×9 inche casserole dishes with cooking spray.
2. Combine the chicken, cream cheese, soup chilies and green onion. spoon 2 talblespoons of this mixture onto each tortilla and roll up.
3. Pour a very small amount of the enchilada sauce on the bottom of each casserole pan. Tilt the dish so that sauce covers the pan bottom. When all enchiladas have been rolled and placed in dishes, take the remaining sauce and pour over the top of the enchiladas, combine the Monterey Jack and cheddar cheeses and sprinkle evenly over casseroles.
4. Cover the dishes with foil and bake for 30 minutes. Unco ver and bake for 10 more minutes. Cut between the enchiladas to serve.
Don’t m ake these up too far ahead of the party, as they can go soggy. go ahead and make the filling, and then assemble the enchilada an hour or so before you want to cook them. Allow one enchilada per person; for a large crowd you can even cut the enchilada in half.
Pauala’s recipe says bake at 250 degrees but I found that not to be warm enough. I also save time by shredding 2 large cans of white breast chicken.
Always add a large cup of love to any recipe! My mother tauth me that! Works every time.