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Culinary Delight #6: Garden Chicken Enchiladas

This is another easy one that I inherited from my mom. It’s one of my all-time favorite dinners growing up, and it tastes great re-heated, too!

Ingredients

10 oz can cream of chicken soup
8 oz sour cream (I add a little more because I’m decadent like that)
2 cups diced cooked chicken breast (Usually about 2 large breasts – I shred mine with a fork)
10 oz frozen chopped broccoli, thawed
1/2 cup finely chopped red pepper
1/2 cup chopped green onion
2 cups (8 oz) Mexican Blend Cheese (I add a little more, since we are cheese-a-holics)
8” flour tortillas
**If you are used to something a little spicier, a can of your preferred enchilada sauce is a great addition!**
Directions
 
– Combine the soup and sour cream.  Stir well.
– Combine the chicken, half of the soup mixture, broccoli, pepper, onion and 1 cup cheese in a large bowl.  Mix well.
– Spread a heaping 1/2 cup of the chicken mixture on each tortilla
– Roll up and place seam side down in lightly greased 13×9 pan
– Spoon and spread the remaining soup mix over the tortilla wraps. Spread the enchilada sauce over them as well, if desired.
– Cover with foil and bake at 350 degrees for 20 minutes
– Uncover and sprinkle with remaining cheese. Bake for another 5 minutes.
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Culinary Delight #5: Chocolate-Strawberry Cupcakes

I actually made these for Valentine’s Day and thoroughly screwed them up, but somehow, they still tasted fantabulous – even if they were a huge mess.

I’m a bit sheepish that I failed*, because they are so easy to make they don’t even need a drawn-out recipe. Simply make brownie batter in one bowl (brownie mix + 2 eggs + 1/2 cup canola oil + 1/4 cup water) and strawberry cake batter in another (cake mix + 2 tablespoons canola oil + 1 1/3 cup water + 3 egg whites.) Spoon a small amount of the brownie batter into the muffin tins, and then spoon a slightly larger amount of strawberry batter on top, and bake for 20 minutes at 350. Frost with cream cheese icing once they cool, and voila! 🙂

*I failed because I didn’t have brownie mix, and figured cake mix would suffice. It didn’t! The two cakes just ran all together and made for a very weakly structured cupcake that fell apart easily. That’s what I get for substituting…

Culinary Delight #4: Bloomin’ Onion Cheese Bread
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Culinary Delight #4: Bloomin’ Onion Cheese Bread

I made this a while ago, and Chuck approved to the point of requesting it again for the Superbowl. It was a little tricky, but easier the second time around. It was a huge hit all ‘round as a football party appetizer. Recipe below!

Bloomin’ Onion Cheese Bread

1 unsliced loaf sourdough bread (French bread is good too)

12-16 ounces Monterey Jack cheese, thinly sliced

1/2 cup butter, melted

1/2 cup finely diced green onion

2 teaspoons poppy seeds

Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way, but the bread is very forgiving.

Place on a foil-lined baking sheet. Insert cheese slices between cuts (I used a plastic spatula to help hold the cuts apart.) Combine butter, onion, and poppy seeds. Drizzle over bread, and top with a little black pepper, if desired. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.