Best enchiladas ever!

I found this recipe on Pink Parsley, she is right- best enchiladas ever!  I like these more than any restaurant enchiladas I've ever had. This recipe takes some time but well worth it and the leftovers are just as good.

 

Chicken Enchiladas with Red Chile Sauce
adapted from Tide and Thyme, orginally from America's Test Kitchen

• 1 medium onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 1 teaspoon canola oil
• 3 medim cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons sugar
• 1 15-oz can tomato sauce
• 1 cup water
• 1 large beefsteak tomato, seeded and chopped
• 1 pound boneless, skinless chicken breasts (2 large breasts)
• 1 cup extra sharp white cheddar, shredded
• 1 cup monterey jack cheese, shredded
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• cooking spray
• salt and ground black pepper

Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Pineapple Upside Down Pancakes

Oh my goodness, this is the copycat recipe from Snooze.  They are so delicious, I've made them two times for guests and everyone loved.  Must make! 

 

 

Pineapple Upside Down Pancakes

Cinnamon Butter

5 tbsp softened butter

2 tbsp sugar

2 tsp cinnamon.

Mix ingredients, roll into log in wax paper and refrigerate to harden.  Slice before serving

Vanilla Cream
1 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Combine ingredients in small saucepan over med heat. Simmer for 5-10 minutes until sugar is completely dissolved and cream thickens slightly

Carmelized Pineapple
1 1/2 cup diced fresh pineapple
3 tbsp butter
1/3 cup dark brown sugar
1 tsp cinnamon
Melt butter over med-high heat.  Add brown sugar and cinnamon and stir until mixture bubbles.  Add pineapple and cook additional 3-5 minutes or until mixture thickens slightly

Basic Buttermilk Pancakes
2 cups flour
1/3 cup sugar
2 tsp baking powder
1 tsp salt
2-2 1/2 cups buttermilk
2 large eggs
2 tsp vanilla
4 tbsp melted butter

1. Whisk together dry ingredients and wet ingredients separately.
2. Add wet ingredients to dry and mix gently to combine taking care not to overmix. Set aside to allow batter to hydrate for 15 mins. Add additional buttermilk for thinner batter
3. Heat griddle to 350 degrees (or pan over med/med high heat)
4. Ladle about 1/3-1/2 cup batter onto hot griddle topping each pancake with generous tbsp or so of pineapple mixture
5. Flip when bubble rise and pop and edges appear firm. 
6. Serve with cinnamon butter and  vanilla cream
7. Makes approximately 12-14 pancakes
    
   I found this recipe on: http://chasingsomebluesky.blogspot.com/2011/07/pineapple-upside-down-panckes.html

Recent Paintings By: Robin

Hibiscus painting, acrylic on canvas. 2011

Recent Paintings By: Robin

This was a gift to my mother-in law, acrylic on canvas 2010.

Nursery Room Paintings

I gave these paintings for baby shower gifts to close friends. I used their bedding and colors to match their nursery. If interested in a custom painting, email Robin : rdillingham8@gmail.com

Recent Paintings By: Robin

I've been trying to paint more but have a hard time getting started unless I'm giving the piece as a gift. I took one class in college, I don't have much training but hope to take more classes in the future. If interested in a custom painting, email Robin : rdillingham8@gmail.com

This was a gift to my mother-in law, acrylic on canvas 2010.

Tuscany

I did this painting for a friend, she got engaged in Tuscany and took a picture. She gave this to her husband for their anniversary. Oil on canvas, 2009.