You know, it's a good thing I'm getting ahead, because next week I'm in charge of January Training for 100 RAs, so I'm going to be pretty busy, and probably eating lots of pizza.
Living on a college campus at 27 is pretty weird sometimes, but one of the cool parts is that if you're friends with your coworkers, you have friends that live really nearby! Tonight my husband and I went over to a friend's apartment, where said friend and I cooked and our significant others watched TV and talked video games until dinner was ready.
Each of us had brought a recipe, but we helped each other with our recipes, so I'm going to count both. The enchilada recipe is my mother in law's, and I'd made it once about 5 years ago when my husband and I were in the early days of our relationship, but we'd since lost the recipe and didn't get it back until we were visiting his family over Christmas. It uses cream of chicken soup, and I know that some people are morally opposed to that, so fair warning. The jalapenos were completely new, and the first time I'd really worked with them, aside from just chopping some up for chili. We also had a side of mexican rice, but that came from a package.
Sour Cream Chicken Enchilada (from my mother in law)
serves 4-6
6-9 corn tortillas
1 large cream of chicken soup
large container of sour cream
1 bunch of green onions
16 ounces shredded cheddar cheese
4 chicken breasts
In a large bowl, combine the cream of chicken soup and sour cream. Mix it up well. Cook the chicken breasts and shred them up, and chop up the green onions. Shred the cheese, if you haven't already. Then line up the soup mixture, green onions, cheese, and chicken in separate bowls.
Put light layer of the sour cream mixture on the bottom of a rectangular glass plan.
This next part didn't work for me, but I'm going to include it because I think it would have softened the tortillas some. Heat up a pan of oil, about one inch deep, and saute a tortilla to soften it up. Do it quickly enough that it doesn't get crisp.
Move the tortilla to a paper towel. Then put some sour cream mix, chicken, cheese, and green onions in the tortilla. Roll the tortilla up, and put it, seam side down, in the glass pan, on top of the sour cream mixture.
Keep doing this until all are done and the pan is full. We only managed to fit 7, so there was some chicken left at this point - I just stuck it along the sides of the pan, since there was room at the top and bottom of the enchiladas.
Take the remaining sauce and pour it all over the enchiladas, then throw the rest of cheese on there, and sprinkle the green onions, too.
Stick it in the oven at 350, and cook it until it's bubbly and the cheese is melted - probably around 20-30 minutes.
Stuffed Jalapenos Wrapped in Bacon (from The "Taste of Home" Cookbook)
makes 15 jalapenos, so how many it serves really depends on how well you like them
15 large jalapenos
2 cups shredded Monterrey Jack cheese
4 ounces of cream cheese, softened
1/2 cup minced cilantro
1/4 tsp garlic powder
1/4 tsp paprika
15 strips of bacon
Cut the stems off the jalapenos, and remove the seeds and the membranes. If you haven't worked with jalapenos before, know that you should probably get some gloves to do this with, because those buggers are hot! Make sure not to touch your eyes (or your mouth, or really anything but the jalapenos) when you've got the juices on you, because it'll burn. And when you're removing the seeds, make sure you get the ones way down at the bottom of the pepper.
Mix up the cheese, cilantro, garlic and paprika, until it's blended well and pretty smooth.
Stuff the cheese mixture into the jalapenos, and then wrap the bacon around them.
Grill them until the bacon is crisp and the filling is heated - around 4-5 minutes. Make sure you're rolling around so that the bacon gets cooked on all sides.
Eat!
Survey says...
The enchiladas totally fell apart because I failed at the whole "cooking the tortillas in oil" thing. They were really good though, and we started talking about ways to modify it, like maybe making a casserole or layered-type dish. My husband wants to try mixing chips in, because he wants to mix chips in everything. (But this time, he might have a point - I think the texture difference would be good.)
The jalapenos were crazy spicy! We think that we might not have done the seeds and membrane right, because they really were hot. However the inside was really great, and who doesn't love bacon? I'd totally try this again and do a little more research on how the prepare the actual peppers.
Overall? Definitely trying both again, and I want to figure out how to make my own cream of chicken soup and use that in the enchiladas!
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