Recipes from today's show :)

CHEESY CHICKEN ENCHILADAS

MEXICAN RICE               

HOMEMADE GUACAMOLE

CHOCOLATE-DIPPED KEY LIME PIE

 

CHEESEY CHICKEN ENCHILDADAS

3 cups cooked chicken, shredded (I like to buy 2 rotisserie chickens from the deli)

2 cups sour cream

1 can cream chicken soup

1 cup pepper jack cheese, shredded

1 ½ cups Mexican blend or sharp cheddar cheese, shredded

1 small can chopped green chilies

1 teaspoon each of salt, pepper, garlic powder and onion powder

16 (10-inch) corn tortillas

Vegetable oil

1 cup of Colby jack cheese, shredded

Salsa, extra sour cream and fresh diced jalapeno peppers for topping

Combine first 7 ingredients, stir well and then set aside.  Place a little oil in a skillet and place tortillas, one at a time, in a skillet and cook 5 to 10 seconds on each side over medium-high heat.   Lay cooked tortillas on paper towels as you take them out of the skillet.  Place about ¼ cup to ½ cup of the chicken mixture into each tortilla and roll up.  Place filled tortillas seam side down in a large baking dish.  Cover with foil and bake at 350 for 25 minutes.  Remove foil and sprinkle remaining 1 cup of Colby jack cheese evenly over enchiladas.  Bake about 5 minutes more or just until the cheese is melted.  Serves 6 to 8.

HOMEMADE GUACAMOLE

2 ripe avocados, peeled and diced

½ cup onion, chopped

½ cup fresh tomato, chopped

3 cloves fresh garlic, minced

1 ½ tablespoons fresh lime juice

1 fresh jalapeno pepper, diced ( I remove the seeds)

1 teaspoon each of salt and pepper

1 tablespoon fresh cilantro, optional

In a bowl, use a fork to mash avocados, then add remaining ingredients and stir well.  Serve with chips or veggies.

MEXICAN RICE

1 tablespoon oil

1 tablespoon butter

2 ears corn, shucked and cut off the cob

2 cups Basmati rice

½ cup onion, chopped

3 cloves garlic, minced

1 (10-ounce) can Original Rotel

1 (14 1/2 –ounce) can diced tomatoes (don’t drain)

1 (14 ½-ounce) can chicken broth

1 teaspoon each salt and pepper

1 teaspoon cumin

Fresh chopped cilantro for garnish

In a large pot, Heat oil and rice together and add onion and corn.  Cook for 8 minutes.  Add garlic and rice and stir constantly for 2 minutes.  Add remaining ingredients and bring to a boil.  Reduce heat to low, cover and cook for 20 to 30 minutes or until water is all cooked out and rice is fluffy.  Stir occasionally.  Sprinkle fresh cilantro over rice before serving.  Serves 6 to 8.

 

 

CHOCOLATE-DIPPED KEY LIME PIE

1 frozen key lime pie cut into 8 or 10 pieces

Popsicle sticks

2 cups semi-sweet chocolate chips

1 cup heavy whipping cream

Take the pie out of the freezer for 15 minutes.  While still mostly frozen, use an electric knife to cut pie into 8 or 10 pieces.  Carefully slide a Popsicle stick into each piece of pie.  Place pieces on wax paper on a cookie sheet and return to the freezer for at least 30 minutes.  Meanwhile, in a saucepan, heat the chocolate chips and cream over  medium to medium-low heat, stirring often.  Heat until all melted and the chocolate takes on a silky appearance.  Remove chocolate from heat.  Dip each frozen pie piece quickly and carefully into the chocolate.  I like to use a spoon to pour extra chocolate on the pie while I’m dipping it.  Place the chocolate-dipped pie back on to wax paper that has been sprayed with cooking spray.  Place back in the freezer for 3 to 4 hours.  Overnight is best.  Wrap them individually in saran wrap or serve immediately.  These are very rich but always a hit with family and friends J