a little of each

A family's cookbook

Chicken Enchiladas April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 7:55 pm
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photo (3)


3 cups chicken, cooked and chopped

2 cups Monterey jack cheese, shredded

½ cup sour cream

1 (4 ½ oz) can green chiles, chopped

1/3 cup fresh cilantro, chopped

8 flour tortillas

8 oz sour cream

8 oz green taco sauce



Stir together the first five ingredients. Spoon chicken mixture evenly over tortillas and roll up. Arrange in a lightly greased 13 x 9 baking dish. Coat tortillas with vegetable cooking spray. Bake at 350 degrees for 35 to 40 minutes or until golden brown. Stir together sour cream and taco sauce in a bowl. Spoon sour cream mixture over hot enchiladas. Sprinkle with desired toppings: fresh cilantro; fresh chopped tomato, avocado, green onion.


Lara’s Pumpkin Enchiladas March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 3:11 pm
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These enchiladas remind Lara of tamales, because of the pumpkin's texture. And they're so easy...and so yummy! She had them for New Years, and the black-eyed peas alongside were a nice change from beans.



1 can pumpkin (NOT the already-spiced pie filling!)

1 small can shoepeg corn

2 red bell peppers, chopped

1 Tbl cumin

dash nutmeg

1 Tbl chili powder

salt and pepper to taste

1 cup grated cheddar

1 jar or large can red enchilada sauce

1 dozen corn tortillas



First, sauté the chopped bell peppers in a little oil with salt and pepper, until they are somewhat soft. Add the sautéed peppers to a mixing bowl along with the pumpkin, corn and spices. Grease a 9x13 baking pan. Fill the tortillas with the pumpkin mixture, roll, and place them into the baking pan in two rows. Smother with the enchilada sauce, and sprinkle with the cheese. Bake for 20-25 minutes at 350 degrees. Serve with Spanish rice and black-eyed peas.


Lara’s Green Chile Spinach Enchiladas

Filed under: Fruits and Vegetables — alittlemoreofeach @ 3:09 pm
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1 package corn tortillas

1 can green enchilada sauce

½ cup grated Monterey jack cheese



1 small can chopped green chiles

1 package frozen spinach, thawed and drained

1 can mushroom soup

½ cup grated Monterey jack cheese

½ cup grated Swiss cheese



Mix together all filling ingredients. Roll mixture into tortillas and arrange in rows in a large baking dish. Cover with enchilada sauce and grated cheese. Bake at 400 degrees until cheese is melty.