Cheesy Chicken Tacos

This is a variation of a recipe that I learned when I was first married and living in Provo.  The portions I am listing will feed to so expand it as needed to feed your group.

1 large chicken breast, frozen
2 oz cream cheese
1/2 c salsa
Lettuce
Shredded cheese
Chopped tomatoes
Tortillas

Put chicken breast, cream cheese and salsa in crock pot and set to low for 6-7 hours.  Shred chicken.  Layer up the tacos with meat and toppings.

Green Chile Chicken Enchiladas

Yet another recipe for chicken enchiladas, but this one might be the winner.  The green chile sauce is a nice change from red enchilada sauce.  Published in Southern Living...meaning not authentic but still delicious!

5 T butter, divided
1 med onion, chopped
1 med-size red bell pepper, chopped
2 cups cooked chicken
3 (4oz) cans diced green chiles, divided
3 cups shredded colby-jack cheese blend, divided
8 (8-inch) flour tortillas
2 T flour
3/4 cup chicken broth
1/2 cup milk

Toppings:  fresh cilantro, tomatoes, avocados, lettuce

1. Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and sauté 5 minutes or until tender.

2. Stir together onion mixture, chicken, 1 can diced green chiles, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13- x 9-inch baking dish.

3. Bake at 350° for 10 minutes.

4. Meanwhile, melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chiles.

5. Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup cheese.

6. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with desired toppings.

Peach Raspberry Buckle

I fixed this for Matthew's birthday treat and it was pretty darn good!  The recipe is from The Gourmet Cookbook but originally called for blueberries and nectarines.  Matthew loves blueberries but I despise them and since I wanted to celebrate to we compromised with raspberries.  I used thawed frozen berries from Wal-Mart.  It seems like a lot of fruit to be dumping in but it works well--don't be scared!

For the topping:

• 1/2 stick (1/4 cup) cold unsalted butter, cut into bits
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg

For the batter:

• 1 1/2 sticks (3/4 cup) unsalted butter, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon double-acting baking powder
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 3 large eggs
• 2 cups raspberries, picked over and rinsed
• 2 peaches, pitted and cut into 1-inch wedges

• whipped cream or ice cream as an accompaniment

Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter.

Make the batter: In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the raspberries and the peaches.

Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.