Friday, January 22, 2010

We call it Supper in the Country!

Growing up and to this day my family refers to the noon meal as dinner, not lunch, and the evening meal as supper, not dinner. This can cause some confusion if you invite someone to dinner and they show up at 7:30p.m.

I love to cook and spend more time in my kitchen than any other room in our home. So, I wanted to share what's for supper at my house this fine Friday evening. My friend Jenny shared a phenomenal chicken enchilada recipe we me last month. My husband had these beauties at her house in College Station and would not stop raving about it. I think the thing I miss absolutely most about living in College Station is being around the corner from my wonderful friend Jenny. Her kitchen is one of my favorite places on earth.

Jenny's Three Cheese Chicken Enchiladas

3 T olive oil
1 lg onion, chopped
2 cloves garlic, pressed
4 cups chopped cooked chicken
2 (14.5 oz) cans mex-style stewed tomatoes
1 (4.5 oz) can chopped green chilies, drained
1/2 t salt
4 oz goat cheese (about a cup)
2-4 T chopped cilantro
24 flour or corn tortillas
2 C half and half
1 t chicken bouillon granules
1/2 C salsa Verde
2 C shredded Monterrey Jack
2 C shredded cheddar

Heat oil in a Dutch oven or large skillet over medium-high heat. Add onion and garlic: saute until tender. Stir in chicken, tomato, chili and salt. Bring mixture to a boil; reduce heat and simmer, stirring occasionally for 15 mi. Stir in goat cheese and cilantro.

Preheat oven to 350. Spoon approx 1/4 C of chicken mixture down each tortilla. Roll and place seam down in 2 lightly greased 13x9 dishes.

Combine half-and-half and bouillon in a large saucepan over low heat; cook until granules dissolve. Stir in salsa and pour evenly over tortillas.

Bake, covered, for 10 min. Uncover and bake 10 min. Sprinkle with cheeses and bake about 5 min. or until cheese melts.

(If you're not into goat cheese I think you could sub cream cheese or a fresh milk mexican cheese with success!)

For dessert we are having PW Tres Leche Cake. Oh my! Our family was blessed to spend four and a half years living in the Texas Valley. My little one was born there and to date will eat chips and salsa over anything else. Tres Leche Cake is on my husbands top 5 best desserts out there list, right beside grapefruit pie another Valley delight. Over the past three years I have tried to find a recipe to duplicate the cakes we would have in South Texas without success. I made some so terrible the dog wouldn't even touch it. But this recipe is outstanding and makes a truly wonderful cake. Save the left over milk mixture from the recipe and pour a bit on you saucer before plating your piece. You'll thank me. I think you should make this cake to go with the enchiladas as soon as you possibly can!


  1. Yummo on the enchiladas and double yummo on the cake. I hope James likes it....whipped cream and all!

  2. They are bee-yoo-tee-full!!!! Oh, I miss you!!!!