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Green Chile Chicken Enchiladas

2/7/2020

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Ingredients 

4-6 burrito size flour tortillas
1 whole rotisserie chicken
8 oz taco style cheese blend
8 oz softened cream cheese
1/2 white onion, diced
1/2 bell pepper, diced
1 sixteen ounce can green enchilada sauce
1 four ounce can diced green chiles
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon black pepper
1 tablespoon olive oil or butter

Yield

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4-6 large enchiladas. I cut each in half, so this pan *could* serve up to 8. Realistically, it will serve me until my husband returns from his hunting trip.

Steps

Heat olive oil or butter in a sauté pan while dicing the onion and bell pepper.
Cook on medium heat until the veggies are softened, then add all the spices. Allow the spices to bloom in the oil/butter for 30 seconds before adding the green chiles and softened cream cheese. Off the heat, shred the whole rotisserie chicken and gently stir mixture until combined. On a clean counter top, lay out 4-6 burrito tortillas. Side note: I accidentally "Instacarted" the LARGEST tortillas I’ve ever seen. Seriously, check out this picture I took to send my sister. The head-to-tortilla ratio is hilarious to me.
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Anyway, sprinkle some cheese on each tortilla...around a half cup. Then add a hearty helping of the cream cheese/chicken mixture to each tortilla...around a cup to a cup point five. Open the enchilada sauce and pour half the can in the bottom of a baking dish (or Take & Bake pan!). Roll the tortillas, pressing the mixture to the ends, and place seam side down in the prepared baking dish. Pour the remaining enchilada sauce across the middle of the enchiladas — being careful not to cover the ends...we want those to get brown and crispy! Finally, finish with the remaining shredded cheese blend.

Baking Directions

Bake uncovered in a preheated 375° for 25 minutes or until the edges of the tortillas are browned.  I like to broil them for one minute to REALLY get 'em crispy. 

Share!

If you make this recipe, I would love to hear ways you made them your own, what your family and friends thought and a picture (if you can snap one before they're devoured!) I love food for its communal experience, so please feel free to share this blog with friends and family.
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Cheater Cupcakes & Ganache

1/18/2020

1 Comment

 
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Cupcake Ingredients

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1 box cake mix
1 4 oz box instant pudding
3/4 cup vegetable oil
3/4 cup sour cream
1/2 cup hot water
3 eggs
​1/2 teaspoon vanilla

Mint Chocolate Ganache Ingredients

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1 cup mint chocolate baking chips
1/3 cup heavy whipping cream

Yield

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18 moist and airy cupcakes you will be proud to share with friends and family

About This Recipe

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As you can see, I’ve been in the kitchen since I was a little girl...although now, I’ve traded that bikini in for my Nan’s apron (phew!)

This recipe was developed through old-fashioned trial and error alongside my amazing Mom (AKA Barbie), and it has become a staple in our repertoire. These cupcakes are moist, airy, easy and delicious — what more could you want?! We created this recipe years ago and while I sold them for a short time, I ultimately decided to focus more on the savory side of my business and recommended all cake inquires to my friends at Morris Bakery.

If you’ve been with me from the start, these cupcakes may have graced your birthday celebrations, baby showers, wedding receptions and family dinners. This recipe also holds a special place in my heart because it was my late father-in-law, Jim’s, favorite cake recipe. I made them for his surprise 50th birthday party, as comfort food when he was diagnosed with cancer, and to honor him at his celebration of life. I’m excited to share this recipe with you guys and hope they become the center of any gathering your family has, too.

Besides its obvious ease, my favorite part of this recipe is its versatility. Today I made this chocolate-with-mint-ganache version purely because I had these ingredients on-hand and who wants to leave their cozy home and sick puppy during a blizzard? You can easily swap the cake mix, pudding mix, and baking chips to create a wide variety of flavor combinations while sticking to the same base recipe and baking directions. Other than chocolate, my family, friends and client’s love yellow cake mix with vanilla pudding mix and lemon cake mix and lemon pudding mix. I can’t stress the excitement of utilizing a staple recipe and transforming it into whatever you need (or crave!)

The adaptability of this recipe extends to the ganache, too. Although “ganache” sounds fancy, it is laughably easy yet remarkably decadent. Its richness and silkiness pairs beautifully with the light and airy cupcake -- plus, there’s no fancy piping required. I always make this recipe with plain, semi-sweet chocolate chips but as I mentioned, I had the mint chips in the pantry and wanted to use them up! Feel free to play around and swap the mint for regular chocolate chips, peanut butter chips, candy chips, or just frost these beauties with store-bought frosting. These are “cheater” cupcakes, after all.

Steps

Dump all the cupcake ingredients into a large bowl or KitchenAid. Really, no need to add one egg at a time...just throw it all in there. Stir until just combined. Spray cupcake pans generously with baking spray. As you can see in the photo above, my pans are well-loved and were just $1 each at Dollar Tree.  Drop scant 1/4 cup dollops into each mold and you're ready to bake!

Baking Directions

Bake cupcakes in a preheated 350 degree oven for 14-17 minutes, rotating pans halfway through bake time.  Cupcakes are finished baking when they bounce back when tapped with your finger and a toothpick inserted into the center of a cupcake comes out clean.  Allow to cool completely before dunking in ganache. 

Ganache Directions

Pour baking chips and heavy whipping cream into a microwave safe bowl.  Microwave on high for 30 seconds.  Stir to combine, and dip! 

Pro-tip: whip ganache after it has cooled completely for easy, homemade buttercream.

Share!

If you make this recipe, I would love to hear ways you made them your own, what your family and friends thought and a picture (if you can snap one before they're devoured!) I love food for its communal experience, so please feel free to share this blog with friends and family. 

Enjoy,
​Annie
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1 Comment
    Nan's Recipes

    Welcome! After growing up in the kitchen with my mom and operating my own catering company, I’ve developed many recipes over the years that I want to share with the world. My mission has always been to gather families around food, so whether you enjoy my Take & Bake meals on a busy school night or get your kids in the kitchen to make one of my blog recipes, I’m thrilled you are celebrating the communal experience that is food. Feel free to share this blog with family and friends. I hope you enjoy.
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