“I’m not a very creative person but cooking/baking allows me to create something that people enjoy,” writes Jill Eaton of Las Vegas, Nevada.
“This enchiladas recipe was one of my mom’s favorites. She was a terrific cook and baker. Even though she worked full time she always had time to make a good dinner. I feel closest to my mom when I’m in the kitchen.
“My husband Robert and I met at church through our choir director just weeks before Mom passed away. She met him and ‘approved’ of him. I was interested in attending law school and Robert had just graduated from our local university law school. After talking with him, I knew he was the one. Mind you, I was 42 and he was 45.
“I never did become an attorney. I just married one,” Jill laughs. “I’m a litigation paralegal so my job is rather stressful. Being in the kitchen allows me to unwind. I like bringing baked goods into the office to put a smile on my co-workers’ faces…or making cookies for the brown bag lunches our volunteers at church pack for those in need.”
If you’re looking for a change from tacos, give these enchiladas from Jill's mom a try. They are guaranteed to please the whole family.
Preheat oven to 350°. Spray a 9x13 baking pan with non-stick cooking spray and set aside. Boil the chicken in chicken broth until cooked through, about 20 minutes. Set aside to cool. Shred the chicken and season with the ADOBO SEASONING. Beat the cream cheese until smooth. Mix in 1/2 cup of the half and half or milk. Stir in the chicken, onion and cilantro, if using.
To the taco sauce, add the remaining half and half or milk, egg, salt and PEPPER; blend. Place a portion is a pie pan or shallow pan for dipping the tortillas.
Heat the tortillas in the microwave or on the grill until soft. Dip each tortilla in the sauce and place 1/3 cup of chicken mixture on each tortilla; roll up and place in the baking pan. Pour the remaining sauce over the enchiladas just before baking. Sprinkle with Parmesan cheese (whatever amount you wish) and cilantro, onion and tomatoes if desired. Bake at 350° for 15 minutes. Remove from the oven and let stand 5 minutes before serving. If making ahead, do not pour sauce on the enchiladas until ready to bake. Extend the baking time to 30-40 minutes.
Nutritional Information: (with regular cream cheese and half & half) Serving Size 1 enchilada (136g); Calories 230; Calories from fat 110; Total fat 12g; Cholesterol 60mg; Sodium 590mg; Carbohydrate 20g; Dietary Fiber 1g.
Nutritional Information: (with Neufchatel and milk) Serving Size 1 enchilada (136g); Calories 200; Calories from fat 70; Total fat 8g; Cholesterol 45mg; Sodium 590mg; Carbohydrate 20g; Dietary Fiber 1g.
Preheat oven to 375 degrees. Cut the peppers, discarding the seeds. The easiest way to not touch the seeds, which is best with hot peppers like jalapenos is to simply lay them down and cut each side off, leaving the core of seeds still attached to the stem end, which you toss by holding the stem. Voila! Place the quartered tomatillos, peppers and husked garlic cloves on a baking sheet. Drizzle with corn oil and sprinkle with CUMIN. Toss to coat. Roast 20 minutes or so, until soft. Scrape into a blend, let cool. Pulse to grind, adding fresh cilantro during the blending. Use for enchiladas or dip. Store in a covered container in the fridge up to a week.Prep. time: 10 minutes