Red Chili/Cheese Enchiladas

Brenda Douglas
Sauce:
Oil (enough to cover the bottom of your pan)
Approximately 1/4 cup of all purpose flour
1/3 cup red chili powder (hot, mild or medium)
8 cups water

In your pot you will heat up the oil, add the flour and make rue with the flour (not too much flour) as it will become pasty. Once the rue has brown a little (or cooked out) you will add the chili powder, then you will add water and salt. (At times I will use chicken broth to give it more flavor, but not necessary). Depending on the amount of sauce you are making is the amount of water you will use. Bring the sauce to a low boil and cover, you may want to stir occasionally and once it is fully cooked turn off heat.

Tortillas are then cooked in hot oil and softened. The cooked tortillas are then set aside until you have several that you will later fill with cheese, chicken or beef. You roll the tortillas with your filler and place on a plate or pan and pour sauce over the entire plate of enchiladas. Top with more cheese and onions and put in the oven for a few minutes to melt the cheese and combine the flavors. SAVING TIME TIP: You my just layer in a baking pan and not roll, but you may want to roll them individually for appearance purposes. You decide.

Very easy and delicious!

Cochinita Pibil Tacos

Yessika Moncur
10 whole black peppercorns
1/4 tsp cumin seeds
5 cloves garlic
3 Tbs achiote paste
1 tsp dried Mexican oregano
2 bay leaves
1/3 C orange juice
3 Tbs line juice
2 lbs lean pork cut into 2 inch cubes (or chicken)
3 fresh banana chilies
1 sliced purple onion
String & Banana leaves or Aluminum foil

1. Place peppercorns & cumin seeds in grinder and process to a fine powder.
2. Combine the powder with the garlic in a blender/processor and puree.
3. Add to the puree the achiote paste, oregano, and orange/lime juice and blend well. Add bay leaves and stir (DO NOT puree bay leaves)
4. Pour this marinade over the port (or chicken) cubes and marinade for at least 3 hour or overnight if possible
5. Cut 2 pieces of string long enough to fit around a roasting pan.
6. Lay the strings on the bottom of the pan. Cut the banana leaves in pieces to fit the pan and line the pan with them
7. Place the pork, including the marinade (discard bay leaves) on top of the banana leaves. Top with chilies and onion. Fold the banana leaves over the meat and tie the strings. If cannot find banana leaves, use foil.
8. Cover the pan and bake at 325F for 1.5 hours.
9. Serve with tortillas.

Sauce (optional)
2 red onions
1 medium cabbage
fresh cilantro
3-4 avocados
Medium can of jalapeno chilies in slices (Herdez brand)
1 "media crema" table cream (Nestle)

Red Enchiladas

Lynell JonesRecipe coming soon!

Green Chilaquiles (Simple Enchiladas)

Ingrid Ahlstrom

1/2 cup oil
20 corn tortillas torn in quarters
1 (28oz.) can green chile enchilada sauce
1 cup shredded cheese
Heat oil in large skillet. Add tortillas little by little. Fry until light golden, but not crisp. Reduce heat. Pour enchilada sauce over the tortillas in the skillet until all of the tortillas are covered. Sometimes not all of the sauce is used. Sprinkle cheese over the top and cover. Simmer for 5 minutes or until cheese is melted.

Main Dishes

This month we met at Sarah's home. Each of us took a turn explaining how we made our dish. Then we jumped right in to eating all of the tasty food. Those there were Sarah, Susan, Lynell, Peggy, Heidi, April, Kara, Ingrid, Evelyn, and Genie.

Chicken Pot Pie

Kara Bagley

Biscuit Topping

2 cups soft white wheat flour

2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon sugar

½ teaspoon salt

6 tablespoons cold butter, cut

¾ cup kefir or buttermilk

Mix dry ingredients. Cut in butter. Stir in kefir until dough forms. Form ball and roll out to ½ inch. Cut rounds (or what ever shape you want. Arrange over warm pie filling or bake on a sheet pan at 400 degrees for 15 minutes. Note: If leftovers are foreseen or desired, bake biscuits separately to prevent them from getting soggy during refrigeration storage.

1 lb. chicken

2 potatoes, peeled and diced

2 cups chicken stock

1 tablespoon olive oil

1 large onion, chopped fine

3 large carrots, sliced or julienned

2 celery ribs, chopped

Salt and pepper

½ cup flour

1 ½ cups milk

1 ½ teaspoons herbs de provence

3 tablespoons fresh parsley, minced

Pressure the chicken and potatoes in chicken broth, 5 minutes, or pull meat from a rotisserie chicken. Reserve the stock. Sauté onion, carrots and celery in oil, about 5 minutes. Season with salt and pepper. Add flour and cook for 2 minutes. Add milk, stock, chicken, potatoes and herbs. Stir until smooth and thickened. Add peas and parsley. Taste for salt. Pour into 9x13 pan or divide among smaller pans. Top with biscuit topping or pie crust. Bake at 400 degrees for 30 minutes (large pan).

Oven Baked Chicken With Almonds

Peggy Martin 1/2 cup whole wheat bread crumbs
1/8 cup Parmesan cheese
1/8 cup chopped almonds
1/2 clove garlic pressed
1 Tbsp chopped parsley
1/2 tsp salt
1/8 tsp dried thyme pinch ground pepper
1/8 cup olive oil
1 lb. chicken breast pounded to 1/2" thick
sprig Italian parsley for garnish
Preheat oven 400 degrees; in medium bowl combine everything except oil and chicken and parsley sprig. Put oil in shallow pan. Crumb mixture in another pan and dip chicken in oil then in crumb mixture and put in shallow baking pan. Bake 25 minutes or thermometer to 170 degrees until juice comes out clear. Do not turn chicken during cooking.

Corn Beef with Cabbage & Vegetables

Evelyn Ensminger
Put the amounts you desire of the following in a pan:
Corn Beef
Cabbage
Potatoes
Onions
Carrots
Place the vegetables on the bottom with the corn beef and cabbage on the top. Cook until the vegetables are done.

Macaroni & Cheese with Polska Kielbasa

April McIver 1 lb macaroni cooked
1 pkg. polska kielbasa, cubed
1 pint sour cream
1 can Cream of Chicken soup
about 2 cups (or however much you want) cheese
a little salt & pepper
Mix it all together and bake it covered for about 30-40 minutes.

Chicken Nuggets

Lynell Jones 4 Chicken breasts cut into nuggets
4 cups of corn flakes crushed
1 cup light mayonnaise
Garlic powder (to taste)
7 pepper blend (to taste)
1/2 cup Parmesan
Dip the chicken in the light mayonnaise. Hint: Use one piece of chicken to brush the others. Roll the chicken in the corn flake, garlic pepper, Parmesan blend. Cook at 350 degrees for 20-25 minutes. You can also chill the leftovers and piece the chicken into your salad :)

Stroganoff Style Chicken

Susan Harms 2T. oil
1 lb. Chicken cut into strips
2 cups sliced mushrooms
1 medium chopped onion
1 can cream of chicken soup
1/2 cup plain yogurt
1/4 cup water
4 cups cooked noodles
Cook chicken in 1 T. oil - take out of pan. Cook mushrooms and onion in rest of oil until onions are tender. Add soup, yogurt, and water and heat to a boil - put chicken back in and heat through. Serve with noodles with paprika sprinkled on top.

Swiss Chicken Casserole

Ingrid Ahlstrom 3-4 chicken breasts cup into strips
1 can Cream of Chicken Soup
1/4 cup water
1 pkg. Pepperidge Farm cornbread stuffing
1 pkg. sliced Swiss cheese
1/4 cup butter, melted
Lay the strips of chicken breasts in a 9x13 glass baking dish. Mix 1 can of cream of chicken soup with 1/4 cup of water and pour it over the chicken. Cover each piece of chicken with a slice of Swiss cheese. Sprinkle stuffing package over the top of the casserole then drizzle with melted butter. Bake at 350 degrees for 50-60 minutes.

Cheesy Baked Mexi-Rigatoni

Sarah Heap 1 lb dry Rigatoni pasta or any other pasta of choice
2 T. Extra Virgin Olive oil
1 large onion, finely chopped
2 Anaheim green chili's finely chopped
1 lb. lean ground beef
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Lawry's garlic salt
1 can cheddar cheese soup
1/2 cup milk or half & half
1 cup sour cream
2 15oz cans fire roasted tomatoes
1/2 cup fresh chopped cilantro leaves (add more if you love cilantro)
2 cups Mexican blend shredded cheese
1. Preheat oven to 350 degrees. Cook pasta according to package directions, making sure it's not overcooked. Drain and set aside.
2. Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened about 5 minutes. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta.
3. Pour mixture into a large 9x13 baking dish. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes.

Chicken Enchiladas

Heidi Jackson
Mix:
1 can cream of chicken soup
1 cup sour cream
1 1/2 cups salsa
2 tsp. chili powder
Put 1 cup of mix aside.
Then mix in 2 cups shredded chicken
1 can black beans
Heat oven to 350 degrees. Fill tortillas with chicken and sauce mixture, roll and place in a 9x13 pan. Top pan with remaining mixture and sprinkle with cheese. Bake covered at 350 degrees for 30 minutes. Take foil off for last 10 minutes. These are best if allowed to rest for 20 minutes before eating.