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I made a roast for DH and veggie chili for myself. We're still enjoying the cinnamon chocolate chip cookie bars I baked yesterday for dessert.
Sounds yummyOh gosh. I kind of throw Tex-Mex meals together without recipes or measurements. Here's "pretty close"...
Simmer 1 to 1.5 lbs of chicken breast in 12 oz chicken stock. Pull meat out to cool and shred when cool.
To the hot stock add:
20 oz green chile salsa (Salsa Verde)
8 oz room temperature cream cheese, cut in chunks
1-2 tsp smoked sweet paprika
1 tsp ground cumin
1/2 tsp granulated onion
salt to taste (I make unseasoned chicken broth so I added about 1/4 tsp salt. If you use salted chicken broth, you may not want to add any salt. Also, the salsa is pretty salty.)
Blend sauce together. I used an immersion stick blender. You can pour into a blender, use a hand mixer, or mix by hand with a whisk. You just want a smooth sauce with no lumps of cream cheese.
You should have a little over 4 cups of sauce.
Pour enough sauce to coat the bottom of a baking pan, about 1 cup. My baking pan is nonstick....otherwise I'd probably oil it or use cooking spray.
Pour enough sauce on shredded chicken to "wet", about 2 cups.
Reserve the final 1 cup of sauce without chicken to pour over top.
12 corn tortillas:
Heat a couple tablespoons of cooking oil in a pan and dip corn tortillas in hot oil just for a few seconds on each side to soften them, then blot with paper towel.
Put 4 tortillas in pan. Cover with 1/2 the chicken and sauce mixture. Add 4 more tortillas, then the other 1/2 the chicken and sauce mixture. Top with the last 4 tortillas and cover with the reserved cup of sauce.
Sprinkle top with 1 cup of grated cheese. I used Monterrey Jack. Cheddar would be good too. Or Provolone...or Mozzarella. Use your favorite cheese. You can also use up to 2 cups, if you're feeling particularly cheesy.
Bake in preheated 375 degree oven until the casserole is heated through (starting to bubble in the center). I set the timer for an initial 20 minutes, then added 5 minutes at a time to check on it. 30 minutes total.
These came out of the oven pretty "saucy". Leftovers tend to absorb a quite a bit of sauce into the tortillas and get a little drier. It's one of those dishes where the leftovers are often better than the first day, after the flavors meld and it "sets up" a bit in the fridge.
About a week. Although, at the rate I can eat salad when it is available to me, it's gone before it's...well...gone.How long do your greens normally last you?
So, kinda like a lettuce slaw? That actually sounds pretty good!Creamed lettuce is torn lettuce with a creamy dressing mixed in.
My husband loves bread pudding. I used to have a really good recipe too but it's been so long since I've made it that I have no clue where it could be.Rick did pick bread pudding for his dessert on Monday.
Since I made the scrambled eggs with veggies last night I finished the leftover chili tonight. I also had the 'other' half of a zucchini muffin and a honeycrisp apple.Undecided about tonight's dinner for me. It will either be the last of the leftover veggie chili or scrambled eggs with green vegetables, (green onions, green peppers and avocado).