Excellent Chicken Enchiladas

CHICKEN ENCHILADAS

Excellent

Terri Costley

Prep time: 45 mins.

Cook time: 20 mins.

Ingredients:

Pkg. of at least 16 corn tortillas (I like Guerrero because they hold together well & I get a package of at least 20)

1 Rotisserie Chicken – debone and shred the chicken up

2 small cans of diced green peppers

2 tsp. cumin powder

2 tsp. garlic powder

2 tsp. smoked paprika

½ C of chicken stock

½ can of Cream of Chicken Soup (You will use the other half in the sauce)

*Mix together and heat on low to mix the flavors.  After heating up, turn off heat and keep near)

2 cans of refried beans

Heat on low:  (When warmed up, turn off the heat)

Heat on low in a separate frying pan:

3 Cans of Enchilada Sauce 15 oz  (I like the Hatch brand – Red Medium)

½ can of Cream of Chicken soup (This adds some thickness and takes the spice level down) 

2 Cups of shredded Sharp Cheddar and Jack cheeses

Garnish:  Chopped cilantro leaves, chopped lettuce, chopped scallions, 

sour cream, chopped tomatoes (Pico de gallo), guacamole.

Guacamole

2 Avocados – mashed up

½ lime zest and juice

½ C diced yellow onion 

3 Tlb. chopped fresh cilantro

½ tsp. salt 

1 tsp. minced garlic

1 pinch ground cayenne pepper

¼ C pico de gallo/or diced tomatoes

Mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic.  Stir in cayenne pepper.  Refrigerate 1 hour for best flavor or serve immediately.

DIRECTIONS:

Now the fun begins!

 Take the tortillas and put them close to the sauce.  Have an11 x 13 casserole dish close to all the heated pans.  Cover the bottom of the casserole dish with sauce.  This is what you are putting the enchiladas in.

Put three corn tortillas in the sauce and let them warm up so you can roll the enchilada.  With tongs, pull out the first tortilla.

With two spoons spread a spoon full of refried beans in the middle of the tortilla.

With tongs, put the chicken mixture in on top of the beans.

Put a small amount of cheese on top of meat.

Roll the tortilla up and move it seam side down to the side of the dish.

Continue this until you are done using up all the beans and meat.

*Remember to keep the tortillas going into the hot sauce so they have time to warm up before you start to put the beans and meat in them. If for some reason you have to step away to do something, don’t leave the tortillas in the sauce.  Because if they get too warmed up, they will fall apart. J

*(Sometimes I have more than will fit into this pan, so I put the rest in a smaller dish and freeze it for another day)

You should have cheese and sauce left over.

Take the sauce and spoon it over all the enchiladas.

Take the rest of the cheese and put it on the enchiladas.

Now cook for 20 mins. Until you can see the sauce bubble.

You now have a delicious pan of Chicken Enchiladas.

Put on the table with all the toppings and people can add their own toppings as they prefer  

Mom's Tartar Sauce

Lemon Dipping Sauce aka Tartar Sauce

1 Cup Mayonnaise
1/4 cup parsley, chopped
1/2 tsp lemon peel, grated
1 Tbls lemon juice
1/4 tsp onion salt
Combine all ingredients. Chill until ready to serve. Makes about 1 cup

Mom's Guacamole and 7 Layer Dip

Mom's Guacamole

1 large Avocado, crushed
1/2 C sour cream
1 clove garlic, crushed
1/2 tsp sugar
1/2 tsp chili powder
1/4 tsp Tobasco
1 T lemon juice
1/2 tsp salt

Mix and let chill in fridge for a day before serving.

Can be used on 7 layer dip. Here are Mom's favorite layers from bottom to top:

Refried Beans (canned)
Guacamole
Taco Sour Cream (1 C sour cream mixed with 1 packet of Taco seasoning and chilled for a day)
Shredded colby and jack cheese
Tomatoes
Green onions, finely chopped
Black Olives, sliced

Bottled Beets

BOTTLED BEETS

Janet Hadley             2006 – 1 box 25 lbs. for $16 =   pints

Makes 8 pints

BEETS:

·      Leave about ½ “of stem when you are cutting the tops off.

·      Wash dirt off and leave the peel on

·      Put on stove to cook with peel and stem

·      Put a tiny bit of butter in the water to keep mess to a minimum

·      Needs to cook for about 1 hour – until fork inserted into beat goes into it smoothly

·      Keep the beet water and remove the beats and let cool

SYRUP:

·      1 ½ Cup beat water (don’t throw away remaining water)

·      2 Cups white vinegar

·      2 ½ Cups white sugar

·      1 ½ Cup Brown sugar

·      Put on stove on low heat to melt together

BEATS:

·      Skin the cooled beats now

·      Cut up into pieces and put into pint bottles (heat the seals and lids before putting on bottles)

·      Add ½ tsp. salt into each pint

·      Divide syrup up into the 8 pint bottles

·      If there is still room in bottle add beet water

Put bottles into cold packer – bring water to boil – cook for 20 minutes – (shouldn’t be a roaring boil)

Take out and cool

Frozen Corn

FROZEN CORN

Kaye Moyes/Janet Hadley

·     Husk and wash corn – getting as much silk out as possible

·     Using electric knife – cut corn off the cob

8 Cups of Corn

½ Cube of butter – 4 Tbs.

2 Tbs. sugar

1 ½ tsp. salt

Little bit of water - aprox. 1/3 cup – You want to see it around the corn when it is boiling

·     Cook to boil and boil on low for 5 minutes

·     Cool and put a 1½ Cups into sandwich bags

·     Freeze

2006 I bought (August) 8 dozen ears – It made 30 bags.

2009 = 6 dozen = 19 bags

Green Beans- Canned or bottled

GREEN BEANS

BOTTLING

Janet Hadley       2006 – 1 box - aprox. 25 lbs. for $40 = 37 pints

Around July is best time for beans
2018- 1 box (we thought 25 lbs, but must have been more) $50 = 51 pints!

1 big box of green beans = 37 pint bottles (should try and get tender green or slenderette)

Snip ends and break into 1” pieces

Wash in luke warm water – several times

Put into bottles – pounding down so you fill them completely

½ tsp. salt – Morton salt - iodized or not, doesn’t matter

*While you are filling jars with beans, start your water boiling in your pressure cooker – (3 quarts of water in pressure cooker)

*Heat seal tops and rings also

Fill pint jar with water up to top leaving about 1/8 inch from top

Move jar around to get beans to settle in.

Screw tops on tight and place in pressure cooker – 10 on bottom and 10 on the top of those bottles

*My pressure cooker is 23 quarts. It will fit 20 pint bottles in it.

Bring pressure to 13 lbs. for 20 mins. – 3 quarts of water

After cool down – remove bottles from cooker and let cool.  You will hear the seals popping.