Yeehaw! Oops...maybe...arriba!? Okay for all of you that love to cook or just love Mexican food, have i got a recipe for you. I made Cinco de Mayo dinner for a friend of mine that recently had a precious little boy. Here was the line up:
1. Guacamole
2. Chicken Enchiladas
3. Beef Enchiladas
4. Sopapilla Cake
-------> Let's say we had TONS of leftovers.
The guacamole was Paula Deen's (I added Worchestershire sauce, garlic powder and onion powder to taste)
The beef enchiladas were from The Pioneer Woman Cookbook....if you don't own this cookbook, go to www.amazon.com and BUY IT NOW!
The chicken enchiladas were from a cookbook called Cooking by the Bootstraps. Here is the fabulous recipe:
Ingredients:
1/2 c chopped onion
1/4 c butter
1 (8 oz.) can diced green chiles, drained
6 ounces of cream cheese, softened
2 T milk
1/2 tsp cumin
4 cups shredded cooked chicken
12 (7-in) flour tortilla
1 (10 oz.) can cream of chicken soup
1 cup sour cream
1 cup milk
3/4 cup shredded Monterey Jack cheese or Cheddar cheese
Preparation:
Saute the onion in the butter in a skillet over medium heat until browned. Remove from heat. Stir in 1 tablespoon of the green chiles. Combine the cream cheese, 2 tablespoons milk and cumin in a bowl and mix well. Stir in the chicken and onion mixture.
Spoon about 3 tablespoons of the chicken mixture near the edge of each tortilla and roll to enclose the filling. Place the tortillas seam side down in a greased 3 quart baking dish.
Combine the remaining green chiles, soup, sour cream and 1 cup milk in a bowl and mix well. Spoon the soup mixture evenly over the tortillas. Bake, covered with foil, at 350 degrees for 35 minutes or until heated through. Remove the foil and sprinkle with the cheese. Bake just until the cheese melts.
Makes 12 enchiladas
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And sopapilla cake deliciousness....I do not claim that this is healthy for you one bit, but if you make it, I can guarantee, you'll not have leftovers.
Ingredients:
2 cans of crescent rolls (do NOT, I repeat, do NOT use generic...ick)
2 (8 oz) boxes of cream cheese (softened)
2 cups of sugar
1 tsp. vanilla
1 can of pie filling ...your choice. (We use apple, peach, strawberry...whatever you prefer...I like apple the best)
1 stick of butter (melted)
Cinnamon to taste
Prep:
Preheat oven to 350.
Line the bottom of a well greased 9x13 pan with one package of crescent rolls.
In a bowl, mix the cream cheese, 1 cup of sugar, and vanilla together.
Spread the cream cheese mixture along the crescent rolls in the pan.
If you choose to use pie filling, now is the time to put the pie filling on top of the cream cheese mixture.
Top this with the other can of crescent rolls.
Combine the melted butter and remaining sugar (1 cup) together in a bowl and pour over the cake.
Sprinkle to your liking with cinnamon.
Put the cake in the oven for approx until top is browned. The butter and cake will still seem "shifty"...but as it cools it will get better.
Serve with a dollop of whipped cream or vanilla ice cream.. Mmmmmmm......
