Chicken enchiladas suizas

***This recipe serves 4
2TBSP EVOO

1 large white onion chopped

1 lb. tomatillos approx. 14 remove husk rinse cut into 1/2" pcs

1 poblano pepper seeded cut into 1/4" pcs

4cloves garlic finely chopped

1/2 ea. Kosher salt & pepper

2 cups fresh cilantro

2 cups low-fat sour cream ( I used regular sour cream)

3 cups shredded rotisserie chicken

1 cup frozen corn thawed ( I used the vacuumed packed canned)

4 oz. Monterey Jack cheese coarsely grated approx. 1 cup (I used the Monterey jack and cheddar cheese blend)

8 yellow corn tortillas

fresh tomato salsa for serving

 1) Heat oven to 425F. Heat the EVOO in a large skillet over medium heat. Add the onions and cook, covered, stirring occasionally for 4 minutes. Add the tomatillos, poblano, garlic, and 1/2 tsp. of Kosher salt and pepper, stirring occasionally until veggie mixture is tender 8-10 minutes.

2) Transfer the cooked veggie mixture to a food processor, add cilantro and pulse until roughly chopped. Add the sour cream and puree until smooth. ***I have a small food processor so I had to divide the mixture and do the step twice. Spread 1 1/4 cups of the sauce on the bottom of a 9x13 baking dish. Transfer the remaining sauce to a medium bowl.

3) In a large bowl, combine the chicken and 3/4 cup sauce, add the corn and 3/4 cup cheese and mix to combine. ***I USED A 8x8 GLASS BAKING DISH

 

4) Wrap the tortilla in a doubled layered of damped paper towels and microwave on high until soft about 1 minute. Working with one tortilla at a time, dip in the remaining sauce, shake off excess sauce. Place on a working plate or cutting board, top with 1/2 cup of the filling, roll up, and place with seam-side down in the baking dish. repeat with the rest of the tortillas and filling. Spoon any remaining sauce on top, sprinkle remaining (plus more is desired) cheese over the enchiladas.   

5) Bake until cheese melt and brown 12-15 minutes. Serve with fresh salsa and a dollop sour cream.

 

I served this dish with blended watermelon water...yummo ENJOY!!!

 

My first chicken pot pie ftom 'Scraps'

Thank you Betty Crocker for allowing me to try this recipe at www.bettycrocker.com/recipes/chicken-pot-pie. It turned out great but I need to work on crust

My version of white chicken lasagna

This dish is AWESOME. So far I tested the sauce and it great I'm waiting to decide what wine to pair it with any ideas.  Thanks you Marie-Piet Rochon, eHow Contributor for sharing your recipe.

 

Ingredients

●9 whole Lasagna Noodles (not Oven-ready) ●½ cups Butter ●1 whole Onion, Chopped ●1 clove Garlic, Minced●½ cups All-purpose Flour●1 teaspoon Salt ●2 cups Chicken Broth ●1-½ cup Milk ●4 cups Shredded Mozzarella Cheese, Divided ●½ teaspoons Ground Pepper●1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional) ●1 teaspoon Each, Dried Basil And Oregano ● 2 cups Ricotta Cheese ●2 cups Cooked, Cubed Chicken ( I USED A STORE BOUGHT ROTISSERIE CHICKEN) ●1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed and    Drained ●1 Tablespoon Chopped Fresh Parsley

 

 Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

●Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.

●Mix in the broth and milk, and boil, stirring constantly, for 1 minute. ***Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

●Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.

●Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
●Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving