Tuesday, November 10, 2009

Comfort in a casserole dish


Like most of us, I have a bookshelf that is overflowing with cookbooks - from Paula Deen to Rachael Ray to the Joy of Cooking. But, my first stop when I'm in search of comfort food or a new sure to please recipe, is either Cook and Lovett (the cookbook from my high school in Atlanta) or Loaves and Fishes (the cookbook from our Aunt and Uncle's church in South Carolina). I love these compilation cookbooks because the recipes are always so darn good. Sure, there are some jello mold or goulash recipes that I'll probably never try, but when it comes to desserts, casseroles, chicken dishes and crockpot recipes, these cookbooks are where its at. And, I love that I have a connection to the people who submitted them, whether its the little old lady that always greeted me when we went to church in South Carolina or the mother of the boy I sat next to in 9th grade science class.

This recipe for chicken enchiladas (from Loaves and Fishes, and submitted by our cousin Liz Rosinski) is a perfect example with its short list of ingredients, easy preparation, and a big wow factor. The filling comes together easily and is filled with a tang from the cream cheese and a zing from the chilies. While the drizzle of cream may seem excessive and you may be tempted to omit it, it helps all the flavors steam together and stay moist, while the cheese on top gets crispy. I serve these enchiladas with green salsa on the side.

Creamy Chicken Enchiladas

1 TBL butter
1 medium chopped onion
1 can drained green chilies
8 oz. softened cream cheese, cut up (light is okay)
3 1/2 cups cooked chicken, chopped or shredded
flour tortillas
2-3 cups shredded monterey jack cheese
1/4 cup whipping cream

Melt butter over medium heat. Add onion and chilies. Saute 1 minute. Stir in cream cheese and chicken. Cook until cream cheese melts. Spoon some down center of tortilla and roll up. Place, seam side down, in lightly greased 13x9 casserole dish. Sprinkle with cheese, drizzle with cream. Bake at 350 degrees for 35-45 minutes until cheese is melted and browned.

2 comments:

Jane said...

These look wonderful, I am going to try them soon. I love recipes from church cookbooks too!

Carter said...

I will have to try them! I have the same dish too....