Recipes.....

 I cook and bake..ALOT..lol and I love doing new recipes. We are not huge go to restaurant folks so I like to try something from a restaurant but make it at home. I have found some hits! First up I'll give you the recipe for White Sauce Enchiladas. Simple, hearty and actually taste like what you would get at a Mexican restaurant.
   Warm your skillet up and put a couple tablespoons of oil in it. I normally use canola or olive. Add 1 clove of garlic, diced to oil. Also add 3 lg diced fresh mushrooms, half a med onion diced, a bell pepper diced (I used half orange, half yellow just for the color) and 2 small diced tomatoes. Fry till onion and garlic are softer.Add about 2 cups of chunked chicken (I boil mine before frying..just easier to make sure it cooks through) or beef (use stir fry or fajita beef or even beef stew meat, just cut into smaller bits)Cook till completely warmed through (if you use raw chicken chunks then you'll have to cook till completely done). Take two good hands full of shredded cheese and put in meat mix. It should seem "stringy". I use whatever cheese I have on hand. Cover. Heat oven to 350.
  In a sauce pan put 3 Tablespoons of butter. Melt slowly. Slowly whisk in 3 Tbsps of flour It will thicken and almost look like sugar cookie dough. DO NOT freak out lol It's ok. Stir in 2 cups of chicken broth and continue to whisk until blended.Add about 1/4 a cup of diced green chilies, four slices of diced jalapeno and just a tip of the bottle of pickled jalapeno juice. Whisk. Remove from heat, stir in 1 cup of sour cream until smooth. Sit aside.
  Take a cake pan and lightly spray it. Take a soft tortilla shell and put a scoop or so of meat mix into it. Gently roll up and place seam side down in pan. Repeat till shells or meat mix is gone. Pour white sauce over shells. Spread it out so it's all really covered...over edges, between shells etc. I then sprinkle a tsp of fresh diced cilantro over the top and add a decent hand full of shredded cheese over the top.  Bake at 350 till cheese begins to brown slightly. Enjoy!!!


   To compliment the enchiladas you gotta have refried beans. But...no one likes that stiff out of can style. In a sauce pan dump your can of refried beans. When it begins to warm through stir in 1/3 cup of sour cream till smooth. Once it begins to get hot (NOT bubbling) remove from heat, sprinkle either mozzarella or Mexican shredded cheese on top and cover. Viola you have restaurant style beans :)