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*** A WORD FROM THE KITCHEN ***
We've done it before but we're doing it again and having
Mexican today! I'm ninus the margarita for now but this
CHICKEN ENCHILADA CASSEROLE goes over great with some
sour cream on the side and literally anyone can make it.
You can even spice it up some more if you like it hotter.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: CHICKEN ENCHILADA CASSEROLE
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INGREDIENTS:
6 chicken breasts
2 cup sliced fresh mushrooms
1 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tablespoons minced jalapeno pepper
1 (4 oz) can chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoons chili powder
1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpealed
1/4 cup sour cream
Instructions
Cook chicken and dice, set aside. Saute mushrooms, onion, bell
pepper, & minced jalapeno pepper until tender. Remove skillet
from heat; stir in chicken and green chiles. Set aside. Combine
milk and flour in a small saucepan. Gradually stir in water;
place on medium heat-cook & stir until thick & bubbly. Stir in
chili powder, salt, cumin, & pepper. Add to chicken mixture and
set aside. Wrap tortillas in damp paper towels & then in foil &
bake at 350 degrees for 10 min. Arrange half of the tortillas
in a 12x8x2 dish. Top with half of chicken mixture. Repeat with
est of tortillas and chicken mixture. Cover and bake at 350
degrees for 25 min. Uncover and sprinkle with cheese; let stand
10 min. Top serving with tomato and sour cream. Garnish with
additional jalapeno pepper slices.
Yield: 6 Servings
Categories: Casseroles, Mexican, Main Dishes
http://www.thedailyrecipe.com
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MARZEE's CORNER
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CROCKPOT COOKING TIPS: (Erin, break down and buy yourself one!)
* Allow sufficient cooking time on "low" setting.
* liquids don't boil away as in conventional cooking.
Usually you'll have more liquid at the end of cooking
instead of less.
* Cook with cover on -- except to "brown off" liquids
after cooking
* it's "one-step" cooking: many steps in the recipes
may be deleted.
* Recipes that will not adapt well are those that require
broiling or deep frying. If you feel unsure about a step,
go ahead and follow the recipe's directions as written.
* Most uncooked meat and vegetable combinations will require
at least 8 hours on low. Many recipes say "bring to boil,
then turn down to simmer." In a crock pot this is not
necessary. Simply set the crock pot to low and forget it.
Crock pot cooks so gently...so an extra hour on low need not
worry you. Any recipe can be cooked on high the first two
hours to reduce cooking time, and then turned to low.
HOPE THESE HELP!