Monday, January 4, 2010

Better Connecticut, TAKE TWO!

The Gourmet Observer was on Better Connecticut again on Tuesday, January 5th at 10am on Channel 3 (WFSB).  Here's a clip of my appearance!
Here's the recipe I presented:

CHICKEN ENCHILADAS
This recipe makes 10 servings, great for two pans of enchiladas. Serve both, or freeze one for later!
12 oz. Sour Cream
2 cans cream of chicken soup
2 small cans of diced green chiles (or use jalapenos for more heat)
1 cup sliced green onions
4 cups cooked chicken, shredded (buy rotisserie chicken, discard skin and pick off meat or buy packaged pre-cooked chicken from grocery store)
2 cups shredded cheddar cheese (divided)
1/2 cup milk
1 package of corn tortillas (25-30 tortillas)
Oil for frying tortillas
Extra chopped green onions for garnish (optional)
Preheat oven to 350 degrees and grease 2 large baking dishes. Combine sour cream, chicken soup, green chiles and green onions in large bowl. Reserve 1 cup of this mixture and set aside. Mix in chicken and 1 cup of the cheese into the large bowl. (The rest of the cheese will go on top of the dish.)
Heat oil in small fryer (available at Wal-Mart/Target for approximately $25) or on stovetop to 350 degrees. Place tortillas, one at a time, in hot oil for approximately 20 seconds. Tortillas should be easy to remove from oil with tongs but still pliable. Fill each tortilla with about 2 Tbsp. of sour cream and chicken mixture from the large bowl, roll, then place seam side down in baking dish. Fill baking dish with stuffed and rolled tortillas.

Mix milk into the reserved 1 cup of sour cream mixture, until it is the consistency of gravy. Cover tortillas with the milk mixture and sprinkle remaining cheese on top. Cover with tin foil and bake for 30 minutes. Uncover and bake for 15 more minutes to brown cheese. When cheese is brown and bubbly, remove from oven, sprinkle with chopped green onions and serve hot.

This dish is economical and can easily be frozen, then defrosted and heated for a great meal on another day when you don’t have much time! You can also use any other type of meat you have available, which is great if you have leftover turkey from the holidays or a big family meal.