Saturday, October 25, 2008

Time to store up fat for winter hibernation!

What is it about fall that makes me want to cook? Brooke and I went on a little cooking binge this week and ventured into some pie baking. I have to confess that Brooke did most of the work but I was head cheerleader. We made apple and pumpkin pies. oooohhhh they were yummy! The apple was made with jonathon and granny smith apples and the pumpkin was made with sweetened condensed milk instead of evaporated. DE-LISH!
For the big MSU/U of M game day get together with the Taylors I made some chicken n cheez enchiladas, found the recipe in a magazine. Wooo Wee! Another winner!

Here's the recipe if you're interested (I doubled it):
1-10-3/4 oz. can Condensed Cream of Chicken Soup
1/2 c - sour cream
1 c - Pace Picante sauce
2 tsp.- chili powder
2 c - chopped cooked chicken
1/2 c - shredded colby jack cheese
6 - flour tortillas
1-sm. tomato, chopped
1 - green onion, sliced
In Med. bowl mix : soup, sour cream, chili powder, set aside
In Lg.bowl mix, chicken, picante sauce & cheese.
Divide the chicken mixture between the tortillas, roll up the tortillas and place them seamside up in an 11"x8" shallow baking dish.
Pour soup mixture over the filled tortillas.
Cover and bake at 350 for about 40 min.
Top with tomato and onion.