Food Therapy

I know, I know...everyone already knows about my love of Tex-Mex and yes, I have published an enchilada recipe before, but this one is definitely worthy of a post.

The recipe actually comes from my friend, Stephanie.  We were chatting it up last week and she mentioned that she had a fab enchilada recipe.  So naturally, I had to try it.  Oh...my...god...absolutely delicious!!!  I am so happy that she shared them with me (and now you!).  And not only are they yummy, but they are super easy too...

Stephanie's Chicken Enchiladas
1 package boneless-skinless chicken breast
salt
pepper
cumin
garlic powder
1 package flour tortillas
1 can chopped green chilies
1 block cream cheese (I only use Philadelphia brand...you can sub low fat if you want)
1 bag shredded Mexican cheese blend
1 can diced tomatoes w/ chilies
1 can tomato sauce
1/2 c. heavy cream

1. Preheat oven to 350.  Place chicken in a baking dish and sprinkle with salt, pepper, garlic powder & cumin.  Bake for 20-25 mins.  This can be done ahead of time.  Let the chicken cool slightly (about 15 mins) then use 2 forks and shred the chicken. 
2. Place a medium size non-stick skillet over medium heat on the stove.  When heated, add the cream cheese, stir until melted.  Add the can of chilies.  Sprinkle with salt & pepper.  Add 1 tsp. cumin.  Stir until incorporated.  Add shredded chicken.  Stir and remove from heat.
3. Meanwhile, mix the can of tomatoes and tomato sauce and cream in a pot.  Heat through over medium heat. 
4. Lay a tortilla on a cutting board.  Spoon 1/8th of the chicken mixture about 3/4 down the flat tortilla.  Sprinkle with shredded cheese (about 1-2 Tbsp).  Roll and place in a greased baking dish.  Repeat until you have 8 enchiladas.  Top with the tomato sauce mixture (you don't have to use all of it).
5. Bake in the oven for 20 minutes or until heated through.  After about 13 minutes of baking time, top the enchiladas with more shredded cheese. 

When I first heard the ingredients that were in these, I assumed that there wouldn't be enough flavor...boy, was I wrong.  These are so so so good.  They were even good as leftovers (which is saying A LOT considering that I don't eat leftovers!).

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Anyone who knows me knows that as much as I love to entertain and go to parties, I HATE showers!  Bridal showers, baby showers...you name it, I hate it.  I mean who really wants to sit around and see who can make the best "dress" out of toilet paper or have you answer questions to see if you really know your fiance?  Or better yet, watch a bunch of 30-somethings try to decipher a baby word scramble?  Talk about feeling like a moron.  The foodie in me didn't hate tasting the baby food, but Jesus, what genius at Gerber though that chicken and apples would be a good combo for an infant?!  I mean really?  Haven't they heard of focus groups?  Anyway...I digress...

The point is, my soon-to-be sister-in-law's shower is this weekend.  Since I love to throw a good party, I was actually looking forward to this one (aside from the 5 hr drive each way)...but, due to extenuating circumstances, I won't be able to go.  Liz...I will be thinking of you as you act surprised opening gifts that you picked out and as you wear your "hat of bows" as everyone takes pictures of you....I made sure that I put extra bows on my gift  :) 

And even though I won't be there, I am still contributing in spirit...Diane will be making the following on my behalf.  And by the way, it is so good that I just have to make some this weekend for myself!

The batter for this streusel-topped breakfast sheet cake can be prepped and chilled in the pan up to 18 hours before baking.

Overnight Cinnamon-Pecan Coffee Cake
¾ c. butter, softened
1 c. granulated sugar
2 large eggs
2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
½ tsp. salt
1 c. sour cream

Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Combine flour and next 4 ingredients; add to butter mixture alternately with sour cream, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Spread batter into a greased and floured 13x9 in. pan

Topping



Stir together brown sugar, pecans and cinnamon; sprinkle over batter. Cover pan with plastic wrap and chill 8-18 hours. Preheat oven to 350. Bake coffee cake 35 minutes or until toothpick inserted comes out clean. Serve at warm or room temperature.

Regardless of the antics that go on at the event, one thing I can promise is that the food will be delish!  So, Liz...make sure that you try everything and drink a mimosa or 10 for me!  Love ya girl! Can't wait to add another female to the ranks!

Ahhhh...food therapy complete...

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