Recipe Exchange Chain with Sugar Blog
If you have a blog and want to participate in this recipe chain, post a comment telling us where you've posted the recipes so we can keep this chain moving!
Creamy Seafood Enchiladas
1 pound imitation or real crab meat, chopped or shredded
1 pound cooked shrimp, coarsely chopped
1 1/2 cups shredded Monterey Jack cheese
8 10" soft flour tortillas (soften wrapped in foil in the oven if necessary)
1 small onion, thinly sliced or diced
2 tbsp butter or margarine
2 cans (10-3/4 ounces each) cream of chicken soup
1/2 cup light cream or milk
4 ounces cream cheese, cut up
8 flour tortillas
Combine crab, chopped shrimp and 1 cup of the cheese in large bowl. In a saucepan, melt butter and add onion. Cook onion until softened but not browned. Stir in 1 can of the undiluted soup.
Add some of the light cream (about half of it, maybe a bit more). Stir to mix well. Add cream cheese. Simmer on very low heat, stirring to melt cheese. Stir cream cheese sauce into the bowl of seafood. Divide seafood mixture equally among the tortillas.
Roll the tortillas and place, seam-side down, large, deep skillet. Stir together the remaining can of soup and the rest of the cream; heat in a saucepan, stirring to break up soup and blend in cream.
When mixture is hot, cover enchiladas with the sauce. Top with remaining cheese; cover pan and simmer on very low for 10 to 15 minutes until cheese starts to melt and sauce is bubbly.
Remove lid and cook an additional 5 to 10 minutes or until sauce thickens slightly. Makes 8 Enchiladas
Easy Chicken Mole
Makes 4 to 6 servings
4 cups water
2 pounds bone-in chicken pieces
1 small white onion, chopped
4 ribs celery, chopped
1/2 a green bell pepper, chopped
1/4 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons all purpose flour
2 tablespoons chilli powder
2 tablespoons creamy peanut butter
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
In a large saucepan, place the water, chicken, onion,celery, bell pepper and 1/4 teaspoon salt. Bring to aboil, then reduce heat to low. Cover and simmer for 20to 25 minutes or until the chicken is tender. Remove chicken from the broth and let it cool. Reserve the broth and vegetables. Skin, bone and shred the chicken. Set chicken aside.
In a large skillet, heat the oil over medium heat. Mix the flour into the oil to form a paste. Stir constantly until it turns a light brown color. Add the chilli powder, peanut butter, garlic, cumin and salt.
Mix in the reserved broth and simmer for 5 minutes. Add the cooked chicken and simmer for 5 more minutes. Serve in a large bowls.
More Mexican Recipes