Enchilada recipe from Recipes, Food, and Cooking.
Mexican Calabacitas recipe from Food.com.
10 flour or corn tortillas
2 cups cooked chicken (shredded)
2 cups Mexican Blend cheese (divided use)
salt and pepper
3 TBsp unsalted butter
3 TBsp all purpose flour
2 cups chicken broth
8 oz cream cheese (divided use)
1/2 cup sour cream
1 (4oz) can diced green chillies
How to make them:
Preheat oven to 350 degrees.
Grease a 9 x 13inch pan.
Mix chicken, 3 oz cream cheese, 1 cup cheese, salt and pepper.
Roll up chicken mixture in tortillas and place in pan seam side down.
In a sauce pan, melt butter, stir in flour and cook 1 minute.
Add broth and whisk until smooth.
Heat over medium heat until thick and bubbly.
Add cream cheese and stir until melted.
Remove from heat.
Stir in sour cream and chillies.
Pour over enchiladas and top with remaining cheese.
Bake 25 minutes or until hot and bubbly.
Place under the broiler for 3-4 minutes to brown the cheese.
Let cool for a bit then ENJOY!
2 medium zucchini (peeled and diced)
1/3 can sweet corn (drained)
1/3 medium onion (chopped)
1/3 can Rotel Tomatoes (diced)
2/3 clove garlic (finely chopped)
1 1/3 TBsp olive oil
1/4 lb Mexican cheese (shredded)
How to make it:
Place oil and chopped garlic in a large skillet over medium heat.
Add zucchini and onion, cooking until onion is tender.
Add corn and tomatoes.
Cover skillet and simmer over low heat for 10-15 minutes, stirring occasionally.
When mixture is well heated, add cheese.
Mix and serve, ENJOY!