Chicken and Rice Enchiladas- Posted 7/14/11

Enchiladas before being baked
 Chicken Enchiladas ~ serves a lot, as I almost doubled the original recipe so I could bring dinner to one of my friend who just had baby #4!

- 4 to 6 chicken breasts                - 14-16 tortillas
- 1 can corn                                 - 1 large can enchilada sauce
- 1 can black beans                      -  1 cup (or more)  shredded cheese
- 2 cups salsa                                    cheddar or monteray jack
- 1 cup uncooked rice

1. Option 1:  Place chicken in a deep skillet. Cover with salsa. Add a little water if needed to entirely cover the chicken. Place lid on skillet. Poach chicken over medium heat until chicken can easily be shredded.
1. Option 2: In the morning throw frozen chicken breasts into a crock pot (this time I used a combination of breasts and thighs). Cover with salsa. Add about 1/2 cup water.  Cook in crock pot 6-8 hours on low.
2. Prepare rice according to instructions on bag/box.
3. Shred chicken in large bowl (make sure to remove any bones/cartilage if you didn't use boneless). Add some of the salsa liquid.

4. Combine cooked rice, corn, and beans with the chicken. Mix well.
5. Warm up tortillas in microwave for 15 seconds.  Preheat oven to 350 degrees.
6.  Spoon about a cup of the chicken rice mixture into the middle of the tortilla.  Drizzle 1-2 tablespoons over the mixture. 
7. Roll tortillas up. Place in baking dish, with the seam of the enchilada facing down.
8. Continue until all tortillas and/or chicken mixture has been used.
9. Cover with remaining enchilada sauce. Sprinkle cheese over enchiladas.
10. Bake for 20 minutes, or until internal temperature reaches 140 degrees.

Ok, so I still need to work on my plate presentation! But they tasted great!
Garnish with a dollop of sour cream.  I quickly realized that I accidentally grabbed a can of spicy enchilada sauce- oops! The sour cream was very helpful for cutting the heat.  E loved it, J still thought it was too spicy.

I found a recipe online from a brand-name rice company and decided to tweak it a little. I think the next time I make it I will add some of the cheese to the chicken mixture. We like things cheesy!

The "Kick-butt" Stromboli- Posted 3/9/11

3 1/2 to 3 3/4 cups all purpose flour
1/4 cup sugar
1/4 cup butter, softened
1 tsp salt
1 package quick active dry yeast
1/2 cup very warm water
1/2 cup very warm milk.
1 large egg

In a large bowl stir 2 cups of the flour, sugar, 1/4 cup butter, salt and yest until well mixed. Add the warm water, warm milk, and egg. Beat with electric mixer on low speed for about a minute. Scrape bowl frequently.  Stir enough remaining flour in until the dough is easy enough to handle.

Place the dough on a lightly floured surface and knead until dough is smooth and springy.  Place the dough in a greased bowl, turn dough to grease all sides,  then let it rise for about an hour in a warm place.

Filling: *These are all estimated*  Use however much is needed for your taste :)
2 to 2 1/2 cups cooked turkey breast, roughly chopped
2 cups shredded cheddar cheese
1/2 cup ranch dressing (eye-ball it, add more if mixture looks too dry)
1 to 2 tsp tarragon
1 cup crumbled or coarsely chopped cooked bacon

After dough has risen, remove from bowl.  Punch down dough. Roll out on a floured surface into a rectangle (about 16 in x 12 in).  Spoon mixture into the middle of the rectangle. I cut each side of the dough into strips and then folded them over the mixture. Pinch the edges to seal.   You can let it rise again for 30 minutes, or if you are impatient like me, let it rise for, oh 10 or 15 minutes. Slide onto a parchment-lined baking sheet. Brush the top with the remaining butter.  Bake at 375 degrees for 20 to 25 minutes.  Let cool for a few minutes before slicing.