Some cosmetic changes in preparation for larger site changes in the works.

Close
MarilynFL

Holy enchilada. Dawn in MO "creamy enchiladas" super-charged with butternut & kale. Whoa.

Veteran Member
16122 posts
Joined: Dec 12, 2005

Options

Posted to Thread #23690 at 4:23 pm on Jan 21, 2013

Seriously. I think these may be the best ones ever.

Two weeks ago I tried Pioneer Woman's Butternut Squash and Kale Quesadillas. They were very good.

Then a friend gave me a package of Costco's "fresh flour tortillas" in which you have to bake each one first (I did 30 seconds each side in a cast iron pan) before using it. They have no preservatives and can't be frozen unbaked. I made two for dinner and found them SO much better than packaged ones. Yet, what to do with 16 remaining tortillas?

Dawn in MO's Creamy Chicken Enchiladas on Steroids

1 5-lb fryer, cut into pieces and poached in water & chicken broth for 30 minutes, then shredded.
1/2 large butternut squash, peeled down to the orange, cut in 1/2" dice and sauteed until soft
3 jarred roasted red peppers, rinsed, diced in 1/2" pieces, sauteed
2 onions, diced, sauteed until soft
1/2 head of kale, cut into bite-size pieces, sauteed
8 oz cream cheese
20 oz cheese: blend of cheddar, pepper jack and monterey jack.
16 fresh flour 8" tortillas

The following was lightly added to the chicken mixture
cumin, coriander, Norwoods seasoning.
1/2 -1 C chicken broth

Sauce:
1 soup-size can of green enchilada sauce
1 soup-size can of whole green chilies, rinsed & diced to 1/2"
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp garlic powder

I made 4 pans of 4 enchilada each, using 1/2 C of chicken mixture and 1/4 C of cheese inside each tortilla. We ate one batch over two meals and the other 3 pans are in the freezer.

Thanks Dawn. Her original recipe is already in the T&T, where it rightly belongs.


Jesus saves. Buddha recycles.


Other messages in this thread: