★ This Month's Menu
Main
Chicken Enchiladas
Ingredients
- · 8 flour tortillas, 10-inch burrito size
- · 1 1/2 lb chicken breast or thighs
- · 3 oz cream cheese, room temp
- · 1/3 cup sour cream
- · 4.5 oz diced green chilis, with their juice
- · 20 oz red enchilada sauce, (or 2 - 10oz cans) · 1 1/4 tsp salt, divided
- · ¼ tsp ground black pepper · ½ tsp garlic powder · ½ tsp paprika
- · 3 cups shredded cheese, divided (Mexican, Four Cheese or Colby Jack)
Instructions
1. Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
2. Make the Enchilada Sauce Mix: In a bowl, beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
3. Divide the enchilada sauce mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside the remaining 1/3 of the sauce for the top.
4. Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
5. Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
6. Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
7. IF DROPPING OFF AT PATHWAYS STOP HERE. Proceed if dropping off at shelter.
8. Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.
Side
Mexican Salad with Cilantro Lime Dressing
Ingredients
- · 1 large head romaine lettuce chopped (8 cups)
- · 1 15 oz. can black beans rinsed and drained
- · 1 cup cherry or grape tomatoes halved
- · 2 ears sweet corn on the cob (or equivalent frozen or canned)
- · 3/4 English cucumber sliced and quartered
- · 1 red bell pepper chopped
- · 1 small bunch radishes thinly sliced
- · 1/4 cup chopped red onions
- · 1 cup cubed pepper jack cheese more or less to taste
- · 1 3.5 oz Tri Color Tortilla Strips
Instructions
1. Grill or microware (2 min) the corn if using fresh and cut off the cob
2. Add salad ingredients to a large bowl except for the tortilla strips and toss to combine.
3. Package dressing in container and add tortilla strips and dressing before serving.
Cilantro Lime Dressing
· 1/3 cup packed cilantro
· 2 tomatillos husks removed and roughly chopped
· 1 jalapeno deveined, seeded, roughly chopped · 2 garlic cloves peeled
· 1 cup real mayonnaise
· 1 cup sour cream may sub Greek yogurt · 1 1/2 teaspoons lime juice use less if using Greek yogurt
· 2 tablespoons ranch seasoning mix (1 oz. packet) – see DIY NOTES · 1/4 teaspoon smoked paprika optional
· Milk as needed
Add all of the ingredients to a blender puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency. Chill before serving (a must!).
Dessert
Carmelitas
Ingredients
- · 9 x 9-inch baking pan (an 8x8 works fine too)
- · 2 bags (5 ounces EACH) soft caramel squares, unwrapped (I highly recommend Werther's Original SOFT caramels for these bars)
- · 1/3 cup heavy whipping cream
- · 3/4 cup unsalted butter, softened
- · 3/4 cup brown sugar, packed
- · 1 cup white flour
- · 1 cup old fashioned oats, do not use quick or steel oats
- · 1 teaspoon baking soda
- · 1 teaspoon vanilla extract
- · 1/2 teaspoon salt
- · 1 and 1/4 cups milk chocolate chips
Instructions
1. Preheat the oven to 350 degrees F. Line a 9 x 9-inch baking pan with parchment paper and set aside.
2. Unwrap the caramels and add them along with the heavy cream to a small saucepan over medium low heat. Stir until completely smooth and then set aside to slightly cool and thicken.
3. In a large bowl, mix the softened/partially melted butter, brown sugar, flour, oats, baking soda, vanilla extract, and salt. Divide the mixture in half and press 1 half of it into the prepared 9 x 9-inch pan.
4. Bake at 350 degrees for 8 minutes, then remove. Sprinkle the chocolate chips evenly over the crust. Pour the melted and slightly cooled caramel over the chocolate chips.
5. Crumble the rest of the oatmeal mixture over caramel and then bake for another 13-18 minutes until the top layer is lightly browned.
6. Remove from the oven and allow to cool at room temperature for at least 1 hour before cutting into the bars. Best enjoyed within 2-4 days (store in an airtight container).