Sunday, February 27, 2011

Chicken Enchiladas and (gluten free) Flourless Chocolate Cake

I love this recipe for chicken enchiladas. I prefer enchiladas with corn tortillas. When you use corn tortillas you have to be careful that they don't get hard or chewy. With this recipe you lightly fry the tortilla and then dip it in sauce before you roll it to keep them soft.

Chicken Enchiladas (with corn tortillas)
1 package boneless skinless chicken breasts cooked and shredded (any chicken will work, just equal to this amount- about 2 cups cooked)
3 c. shredded sharp cheddar
corn tortillas
large can of enchilada sauce
1/4 c. chicken broth

Spray a 9 x 13 pan with Pam. In a bowl big enough to put a tortilla in, mix about a 1/3 of the enchilada sauce and the chicken broth. In a small frying pan, fry the tortillas for about 30 seconds on each side in a couple of tablespoons of oil. Remove from pan and put on a paper towel. One at a time, dip the fried tortilla into the broth/sauce mix. Then transfer to a plate and sprinkle chicken and cheese on the tortilla and roll it up. Put the enchilada seam side down in the baking pan. Repeat until the pan is full. Pour the rest of the enchilada sauce over the top. Sprinkle the leftover cheese on top. Cook covered in foil for about 20 minutes, then remove the foil and cook until the cheese is fully melted. Let set for 5 minutes before serving.

The chicken enchiladas with corn tortilla are the best, but not everyone likes corn tortillas. If you prefer flour, this recipe is pretty good. (It is also easier!)

Chicken Enchiladas (with flour tortillas)
1 package boneless skinless chicken breasts cooked and shredded (any chicken will work, just equal to this amount- about 2 cups cooked)
3 c. shredded sharp cheddar
large flour tortillas
large can of enchilada sauce

Spray a 9 x 13 pan with Pam. Place one tortilla on a plate. Sprinkle chicken and cheese on the tortilla and roll it up. Put the enchilada seam side down in the baking pan. Repeat until the pan is full. Pour the can of the enchilada sauce over the top. Spread the sauce around so that all surfaces are covered. Sprinkle the leftover cheese on top. Cook covered in foil for about 20 minutes, then remove the foil and cook until the cheese is fully melted. Let set for 5 minutes before serving.

This is an excellent flourless chocolate cake.  It is so rich that you can only have sliver. If you love chocolate, you will love this cake.

Flourless Chocolate Cake
1 c. (or half a bag) semisweet chocolate chips
1 stick unsalted butter
3/4 c. sugar
1/8 teaspoon salt
1 t. almond extract
3 large eggs
1/2 c. dutch process cocoa powder

Lightly grease an 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Transfer the melted chocolate/butter to a mixing bowl. Add the sugar, salt, and almond extract. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan. Bake at 375 degrees for 25 minutes. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a knife, and turn it out onto a serving plate. The edges will crumble a bit. Allow the cake to cool completely before glazing.

For the Glaze:  Mix 1 c. semisweet chocolate chips and 1/2 c. heavy whipping cream in a microwave safe bowl. Heat for about 1 minute 30 seconds. Whisk together. Pour over the cake.  Then sprinkle 1/4 cup toasted, sliced almonds on the top.

No comments:

Post a Comment