Friday, January 22, 2010

Chicken Tortilla Soup

This recipe was contributed by Mercedes W.

1 can whole kernel corn drained
1 can chicken broth
1 can cream of chicken
1 can chunk chicken
1 can black beans rinsed
1 can diced tomatoes with green chili peppers drained

1. Open all the cans. Pour everything into a large pot. Simmer over medium heat until chicken is heated through. Add cumin, chili powder, cilantro, and lime to taste. Serve with tortilla chips and cheese.

Horchata

This recipe was contributed by Mercedes W.

1-2/3 c uncooked white long-grain rice
8 c water
1/2 c sugar
1-1/2 t ground cinnamon
2 c milk
3/4 c+2 T sweetened condensed milk
2-1/2 t vanilla extract

1. Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Add cinnamon and refrigerate for a minimum of 3 hours.

2. Strain the rice water into a pitcher and discard the rice. Stir in the rest of the ingredients to the rice water. Chill and stir before serving over ice.

Saturday, January 16, 2010

Green Chile Chicken Enchiladas

This recipe was submitted by Aubony O.

1-2 small cans Mild(depending on how hot you want them) Green Enchilada Sauce
1 small can of green chilies (optional)
3-4 chicken breasts cooked and shredded
1 package softened cream cheese
1-2 bags flour tortillas (or corn)
1-2 bags shredded mozzarella cheese (or fiesta blend cheese)
1 can cream of chicken soup

Cook chicken breasts in water on stove top for about 15 minutes.

In 1 large mixing bowl mix shredded chicken, green chilies, and cream cheese, mix these together with mixer. In another mixing bowl open cans of enchilada sauce and cream of chicken soup and mix together by hand. Add 3-4 spoonfuls of enchilada sauce and cream of chicken soup mixture to shredded chicken mixture (you can also add a small handful of mozzarella cheese to shredded chicken mixture).

Set oven to 350 degrees. Put a thin layer of sauce in bottom of pan to keep enchiladas from sticking. Grab flour tortillas and begin putting 1-2 spoonfuls of shredded chicken mixture onto flour tortillas and roll. Once rolled put them in rectangular pan.

After all tortillas have been filled and rolled, pour enchilada and cream of chicken soup mixture over tortillas (don’t pour too much sauce on them, it can make them soggy). Sprinkle mozzarella cheese on top. Cover with foil and stick in the oven for an hour at 350 degrees.

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