Thursday, March 24, 2011

Stacked Chicken Enchiladas with Salsa Verde and Cheese: by Kimberly

My neighbor made this for Girl's Night In:

2 poblano chilies (8ounces total)
6 tablespoons vegetable oil, divided
12 5-6 inch diameter corn tortillas
4 cups salsa verde (see recipe)., divided
2 cups shredded roasted chicken, divided
3/4 cups sour cream, stirred to loosen, divded
6 ounces grated cheese
3 tablespoons chopped fresh cilantro

Char chiles directly over gas flame or in broiler until blackened all over. Enclose them in a paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2 inch strips.
Preheat oven to 375. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet. Cook until slightly softened, about 15 seconds per side, turning with tongs.
Transfer tortilla to paper towels to drain. Preheat with remaining tortillas, adding oil to skillet as needed.

Spread 1/2cup salsa over bottom of 8x8x2 inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly and extending about 1.5 inches on each side. Scatter 1 cup chicken over tortillas then half of poblano pepper strips. Spoon 1.5 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.

Bake casserole until bubblingand cheese is lightly browned about 35 minutes. Cut into 6 pieces, divided among plates. Sprinkle with cilantro.

Salsa Verde Recipe:
3 pounds tomatillos, husked and rinsed
2 large jalapeno chilles, stems removed
5 small garlic cloves, peeled
1.5 teaspoons ground cumin
1.5 bunches fresh cilantro, thick bottom stems trimmed
3/4 cup loosely packed fresh italian parsley leaves.
1/3 cup (packed) fresh mint leaves
1.5 tablespoons vegetable oil
1.5 teaspoons salt

Mix first 2 ingredients in large saucepan.
Cover with water. Bring to a boil. Reduce heat: simmer until soft, about 15 minutes. Remove from heat, let stand 15 minutes. Drain.
Coursely chop tomatillo mixture, garlic and cumin in processor using on/off turns. Add next 3 ingredients. Blend until herbs are chopped and salsa is chunky.
Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until thickened and reduced to 4 cups, about 10 minutes. Stir in salt.

ENJOY - and please excuse any typos!

Wednesday, March 16, 2011

Cheese Tortellini Spinach Soup: by Kimberly

This was from easy...super delicious. All the tortellini gotten eaten up at dinner out of the soup. It was good the day after even with no tortellini. Delicious!


  • 1 tablespoon olive oil
  • 1/2 cup minced onion (about 1/2 small onion)
  • 1 clove garlic, minced
  • 4 to 6 cups broth, chicken or vegetable
  • 1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
  • 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
  • Coarse grained salt and cracked black pepper
  • 10 ounces fresh or frozen spinach, defrosted and chopped
  • 1/4 cup freshly grated Parmesan, very loosely packed

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.