Christmas Came Early On The Farm ….

I love my husband!!!

We decided that since we knew what we got each other for Christmas, we would go ahead and open them and use them! I mean, it is just stupid to wrap and open a gift when you know what is in it!

Here is what He got me:

Paula Deen Cookware in Red!!

This is a wonderful set of pans! Nothing sticks to them!!

I do have to wash them by hand, but I usually do wash my pans by

hand anyway!

 

I got a set of 4  Country Living salad plates. I love them, they are Red and Roosters, so what could be wrong about them?

This set of Jaclyn Smith dishes! Oh, they are just lovely!! Now imagine if you will one of the Rooster plates setting on  the big white ones, just gorgeous!

 

Now with all these new pans and dishes lets cook something!

 

Green Chili Enchiladas

 

4 chicken thighs

1 can chicken broth

1 garlic clove crushed

1 small jar of  Salsa Verdi ( I had home canned but you can buy it about 1 cup of it)

salt and pepper

10 to 12 flour tortillas

3 cups shredded Monterey Jack cheese or Pepper Jack

1/2 cup sour cream

1/2 small onion chopped

1 small can chopped green chilies

Cook chicken in broth and salsa verdi , add enough water come up over the top of chicken. Add garlic, salt & pepper.

Cook until chicken is tender and falling off bone. ( you can do this in a slow cooker)

Take chicken out of broth and let cool until you can handle the chicken to debone. Shred meat.

Reserve broth

 

White sauce

3 Tblsp butter

2 Tblsp  flour

1 tsp cumin

1 cup  milk

some of the reserved chicken broth

salt & pepper

1/2 cup shredded cheese

In sauce pan melt butter and add flour and whisk  and cook for about a minute to cook off raw flour taste.

Slowly whisk in milk and cook on medium heat until thickened. Add chicken broth until the sauce is the right consistency ( not runny but like gravy) Add cheese, cumin and salt and pepper. Add about 2 Tblsp green chilies. taste for seasoning. Set aside

 

For chicken filling;

Put chicken in bowl and add sour cream, onion, 1 cup of cheese, remaining green chilies,salt & pepper ( taste to make sure of seasoning and adjust as needed)

To assemble:

Spray dish with non-stick spray

Put some sauce in bottom of 13x9 casserole dish, about 2 spoonfuls

In center of tortilla put about 2 TBLsp filling down  and roll, put seam side down in pan with so you can put two rows of 6. .  Top with sauce and then remaining cheese, cover with foil  and bake @ 350 * for 20  then take foil off from remaining time, about 10 to 15 more minutes ,till bubbly .  These are so good!

If you would like more heat you can add chopped jalapeños to the filling.

 

Here is a bonus !

Tortilla Soup!

I take the left over broth from cooking the chicken and make Tortilla soup . You are already half way there! All of the seasonings are in there. I always have some filling left over, so I add that back to the broth. Now at this point it is up to you what you put in. I don’t like to put corn or alot of other stuff ,but this is YOUR choice. I put in some black beans and thicken it a bit with some cornstarch . Taste for salt, and you might want to add some more garlic and chopped onion,cook until vegetables are tender. I serve with a dollop of sour cream, chopped avocado and  shredded cheese and crushed chips.

This is so good! It is different from other tortilla soup because it does not have any tomatoes in it. It is just some creamy spicy goodness!

Until Next Time!

Nana Nita