Wednesday, July 30, 2014

DINNER TONIGHT : farm fresh .....SQUASH & CHICKEN ENCHILADAS


I did not photograph all of the ingredients or steps to the recipe just some KEY stuff to show you and entice you to make this DELISH DISH ....I made it this a.m.

fresh tomatoes

FRESH SQUASH

A FEW STRIPS OF GRILLED CHICKEN

SWEET MINI PEPPERS   (50cents at fresh to frozen)

FLOUR TORTILLIAS.... 88cents at FRESH MARKET
saute:  squash/peppers olive oil and garlic  COOK garlic and onions *optional   I used garlic (2 cloves and sliced  3/4 C sweet peppers) in some olive oil on the stove top about 2 minutes and add 3 cups chopped yellow summer squash....
cook until fork tender (covered) about 5-10 minutes

making the cheese / cream / sauce  CHEESE SAUCE:  melt  2 tablespoons butter and whisk in 2 tablespoons of all purpose flour and 1.5 teaspoons of chilli powder and 1/4 teaspoon of black pepper and 1/4 teaspoon of sea salt ....add one cup of whole milk and whisk again until bubbling hot.....stir in 1 cup of cheddar or cheddar jack cheese  (I used white cheddar) add some diced cilantro to taste after cheese melts 


1/2 of the sauce goes in the mix 

the other half covers the filled tortillas

30 minutes in the oven

TOP WITH FRESH TOMATOES and put back in the oven to warm when ready....

NOTE:  WHEN I GET MINE READY ON THE PLATE I WILL KICK IT UP A NOTCH WITH SOME JALEPENOS
YUM YUM......

HERE IS THE ENTIRE RECIPE :

COOK garlic and onions *optional   I used garlic (2 cloves and sliced  3/4 C sweet peppers) in some olive oil on the stove top about 2 minutes and add 3 cups chopped yellow summer squash....
cook until fork tender (covered) about 5-10 minutes ..    SHRED your grilled Chicken and add that to your mix and heat throughout.

CHEESE SAUCE:  melt  2 tablespoons butter and whisk in 2 tablespoons of all purpose flour and 1.5 teaspoons of chili powder and 1/4 teaspoon of black pepper and 1/4 teaspoon of sea salt ....add one cup of whole milk and whisk again until bubbling hot.....stir in 1 cup of cheddar or cheddar jack cheese  (I used white cheddar) add some diced cilantro to taste after cheese melts  .  Pour 1/2 of this recipe into the stovetop mix when done and stir throughout.

Roll a large cooking spoon full into a flour tortilla ...and lay in buttered or foiled baking dish 13x9.   It took 7 of my 8 large tortillas to fill my pan.  Cover with the other 1/2 of the sauce and bake for 30 minutes at 400 degrees. COVERED WITH FOIL OR LID PLEASE...so they don't get "crunchy"

After the tortillas finish baking ....add chopped tomatoes to the dish.  This makes 7  Servings .   Serve with Sour Cream, Guacamole ,  Jalepenos etc....depending on how you like your enchiladas!





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