White Chicken Enchiladas

White Chicken Enchiladas

I have been looking for this recipe for the past 20 years!!!! Finally found it!!!! *These are seriously so so good*


10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Terry's Kingsize Cheese Burritos

One Pot Alfredo Pasta

Alfredo sauce is even easier.

Cook and drain the pasta and return it to the pan,

put it on the stove on low heat.

Add a couple TBs butter per serving,

and toss the pasta in the pan with the butter till the pasta dries off and the butter melts.

Add about a 1/2 C freshly grated parm per serving and

continue tossing until the parm melts and coats the pasta thoroughly.

Pour in cream slowly until you make a very loose sauce,

continue to stir as the sauce thickens from the parm.

Add 1/4 t per serving of crushed garlic. (trader Joes).

Transfer to a bowl, grate some fresh pepper over it.

Enjoy.

One Pot Garlic Parmesan Pasta

One Pot Garlic Parmesan Pasta

Ingredients:

• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 cup milk
• 2 Tbsps. unsalted butter
• 8 oz. uncooked fettucine
• Salt and pepper, to taste
• ¼ cup freshly grated Parmesan cheese
• Fresh parsley to garnish (optional)

Directions:

1. In a shallow saucepan, sautée minced garlic until lightly brown.
2. Add chicken broth, milk, and butter to the pan. Stir until butter melts and ingredients mix.
3. Add uncooked pasta to pot, and add salt and pepper to taste.
4. Ladle liquid over pasta until covered.
5. Simmer mixture until pasta is cooked and liquid evaporates into a creamy sauce.
6. Mix in Parmesan cheese.
7. Plate and garnish with fresh parsley if desired. Enjoy!

This simple meal tastes decadent without being too heavy, and is the perfect speedy meal for the middle of the week! Plus, you’ll cut your cleanup in half by sticking to just one pot.

No Bake Cherry Cheesecake Fluff

No Bake Cherry Cheesecake Fluff

Prep Time:10 Min Cook Time:3 Hr Total Time:3 Hr 10 Min

Fluff
2 (8oz) pkg cream cheese
1 cup powdered sugar
2 cups heavy whipping cream
1 1/2 tsp vanilla extract
1 tsp almond extract
1 (21 oz) can cherry pie filling

Graham Cracker Pie Chunks
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter

INGREDIENTS:

Fluff
1  In large bowl beat together cream cheese and powdered sugar until combined.
2  Add your extracts and whipping cream and continue beating until mixture has thickened.
3  Fold in your cherry pie filling, cover and refrigerate until thickened (about 3 hours).

Graham Cracker Pie Chunks
1 In large bowl combine your graham cracker crumbs, sugar and butter.
2  Press into bottom of 9" pie plate or pan.
3  Refigerate until firm.
4  Once fluff has thickened break up your pie chunk pieces and fold into fluff mixture.
5  Serve and enjoy!

From http://tornadoughalli.com/2015/12/no-bake-cherry-cheesecake-fluff/

Apple Cobble Crisp in Bundt Pan

Apple Cobbler Crisp
BY KRISTIN // AUGUST 12, 2014 //


If you have been following the blog, you know that we LOVE trying new cobblers out. A few weeks ago, we posted our Peach Cobbler Crisp, followed by our Blueberry Cobbler Crisp. Since they were each amazing, we knew we couldn’t stop there. This one was just as tasty and just as easy to make! I made this for my dad’s birthday dessert since he loves apple cobbler. It was a hit with everyone! I am already thinking of changing things up next time and using fresh fruit instead of canned pie filling. Stay tuned, I think a fresh blackberry crisp is coming, fingers crossed it turns out great!!

Ingredients:
2 cans apple pie filling
2 cups Bisquick or 2 cups of this DIY Bisquick recipe
1/2 cup sugar
1 cup (2 sticks) butter, melted
1/2 cup chopped pecans

Directions:
Grease a bundt pan.
Pour in the 2 cans of pie filling.
Sprinkle the Bisquick on top of pie filling.
Sprinkle sugar on top of Bisquick.
Melt butter and pour over sugar.
Sprinkle chopped pecans on top of butter.
Place pan in a preheated oven, 375, and bake for about 40-45 minutes.
Remove from oven and serve in a bowl with vanilla ice-cream if desired.

Homemade Mexican Crema (3 recipes)

YIELDMakes 2 cups

INGREDIENTS

1 cup sour cream
1 cup heavy cream
1 teaspoon salt

PREPARATION
Mix
Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.
Serve or Store

Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.

COOKING NOTES
ADVANCE PREPARATION
When purchasing sour cream, pay attention to the expiration date. The crema can be made and stored in an airtight container in the refrigerator for as long as the sour cream would last.
Bring the crema to room temperature before serving.




Crema
Recipe courtesy of Alton Brown

Crema
Total Time:
24 hr 11 min
Prep:
10 min
Inactive:
24 hr
Cook:
1 min
Yield:approximately 1 cup
Level:Easy
Ingredients

1 cup heavy cream
1 tablespoon buttermilk
1 chipotle chile in adobo sauce
1/4 teaspoon kosher salt
ADD CHECKED ITEMS TO GROCERY LIST
Directions

Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.

Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.

Recipe courtesy of Alton Brown, 2010
© 2016 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/crema-recipe.print.html?oc=linkback

Homemade Crema (Mexican Sour Cream)

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Yields about 1 cup.

• by Jennifer Armentroutfrom Fine Cooking 
  Issue 84

Crema is the Mexican version of French crème fraîche. Both are slightly soured and thickened cream, milder and less thick than American sour cream, with crema being the thinnest. The recipe for Lime Chicken with Poblano Sour Cream will have a more authentic touch if made with crema. You can buy crema in Mexican markets or even in some supermarkets, but it’s easy to make it yourself, and the result has a smoother flavor than that of the commercially prepared version.

Use crema as you would sour cream, dolloping or drizzling it on soups, tacos, potatoes, or anything else that needs a little tang. Start with pasteurized cream if you can find it—it makes a richer, thicker crema than ultrapasteurized cream does.

more about:

• cream 
 
• buttermilk

• 1 cup heavy cream (pasteurized or ultrapasteurized)
• 1 Tbs. buttermilk (with active cultures)

In a small saucepan, warm the cream over medium-low heat to about 95ºF, just enough to take off the chill. If it goes over 100ºF, let it cool before continuing.

Stir in the buttermilk and transfer to a clean glass jar. Set the lid loosely on top of the jar—don’t tighten—and let sit in a warm spot, such as near the stove or on top of the fridge, until the cream starts to thicken, 18 to 24 hours. Stir, tighten the lid, and refrigerate until the cream is thicker and thoroughly chilled, 12 to 24 hours more. Stir well before using. The crema should have a thick but pourable consistency.

Make Ahead Tips

Crema will keep for about 2 weeks in the refrigerator, continuing to thicken as it ages.