more February OAMC recipes

Our cooking day went fairly well.  I could tell it had been 6 months since we had done this, as we were a bit unorganized, but we did add a few new menu items. 

Here are some more recipes: 

CREAMY CHICKEN ENCHILADAS

2 T butter
1 sliced onion
1 boneless, skinless chicken breast half, cooked and shredded
2 T diced green chilies
3 oz diced cream cheese
Salt to taste
1 cup (4 oz) shredded Monterey Jack cheese*
3 T vegetable oil*
4 large flour tortillas*
1/2 cup shipping cream*

Melt the butter in large skillet over low heat.  Add the onion and cook until translucent.  Remove the skillet from the heat and add the chicken, chiles, and cream cheese.  Mix lightly, add salt to taste.  Put in a 1 qt freezer bag, label, and freeze.  Put the Monterey Jack cheese in a sandwich bag and tape to the larger bag. 

To serve, thaw the filling and Jack cheese.  Heat the oil in skillet.  Dip the tortillas, one at a time, into the oil and fry several seconds until they begin to blister and become limp.  Remove and drain on paper towels. 

Spoon about 1/3 cup of the filling down center of each tortilla.  Roll and set, seam side down, in a baking dish that has been sprayed with nonstick cooking spray.  Moisten by pouring the whipping cream over the enchiladas; sprinkle with the cheese.  Bake at 375 degrees for 20 minutes. 

MMMmm making me hungry. 

SOUR CREAM CHICKEN

2 cups (16 oz) sour cream
1/4 cup lemon juice
4 tsp Worcestershire sauce
2 tsp paprika
2 tsp celery salt
1/2 tsp chopped garlic
2 tsp pepper
6 boneless, skinless chicken breast halves
3/4 cup dry breadcrumbs*
2 T minced fresh parsley*
1/4 cup melted butter*

Mix the sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, garlic, and pepper.  Pour into a 1 gallon freezer bag and add chicken, completely coating chicken with the sauce.  Label and freeze. 

To serve, pour thawed chicken into a baking dish treated with nonstick cooking spray.  Sprinkle the top with breadcrumbs and parsley and drizzle with melted butter.  Bake in preheated 350 degree oven for 45 minutes. 

Mmmm I hear rumbling coming from the tummy. 

ADOBE CHICKEN

4 boneless, skinless chicken breast halves, cut into 1/2 inch strips
2 T olive oil
1/2 tsp salt
1/2 tsp pepper
1 15 oz can black beans, drained, rinsed
1 11 oz Mexicorn (whole kernel corn with red and green peppers), drained
1 2 1/4 oz can pitted, sliced ripe olives, drained
1 tsp garlic powder
1 tsp ground cumin
1 cup (8 oz) sour cream
1 cup salsa
2 cups (8 oz) shredded Monterey Pepper-Jack Cheese*

With kitchen shears, cut 4 chicken breast halve into strips.  Cook the strips in a skillet in the olive oil, turning frequently.  Season the chicken strips with salt and pepper as they cook. 

Meanwhile, in a large bowl, mix all the remaining ingredients except the cheese.  Pour the chicken strips and mixture into a labeled 1 gallon freezer bag and tape to it a sandwich bag filled with the grated cheese. 

To serve, thaw the chicken mixture and cheese.  Place the chicken in a deep skillet.  Bring to a boil, reduce heat, and simmer 10 minutes.  Sprinkle the cheese over chicken to serve. 

Great....now I'm hungry for these and it is way past bedtime.  I'm going to dream of this food all night long!  Great...just great!  :-) 

More later.  I'll do the sides and desserts maybe tomorrow....while I'm watching the Super Bowl. 

Enjoy!