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On the Fifth Day

September 6th, 2009 · 1 Comment · Cooking

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On the fifth day we had Chicken Enchiladas in Cream from a cook book I absolute love but we haven’t had anything from it in a long time; Six Ingredients or Less Pasta & Casseroles.  Carlean Johnson has a whole series of Six Ingredients or Less books.  I have several because anything that has six ingredients or less, can’t be very complicated or take too long.

Chicken Enchiladas in Cream

3 cups cubed cooked chicken
1 cup green chili salsa (which is actually red in color)
1-4 oz can chopped green chilies
10-8 inch flour tortillas
2 1/2 cups whipping cream
2 cups Monterey Jack cheese, shredded

Combine chicken, salsa and chilies in large mixing bowl. Fill each tortilla with 1/10th of the mixture. Roll up and place, seam-side down in 13×9-inch baking dish sprayed with nonstitck cooking spray. Pour cream over top. Sprinkle evenly with cheese. Bake at 350 for 45 minutes or until golden and most of the cream is absorbed. Makes 6 servings.

Now, of course, we don’t need to be eating all of those at once so what I did was take an 8×8 inch baking pan and lined it with aluminum foil.  I sprayed it down with Pam.   I sprayed another 8×8 inch pan down with Pam.  I lay the 10 tortillas out on my counter and put in about 2 heaping tablespoons on each tortilla.  I rolled them up and put 1/2 in each of the 8×8 inch pans.  One I covered with the cream and the Monterey Jack shredded cheese and the other I closed up with the long sides of the aluminum foil.

Tonight I also made Lemon Loves for dessert.

Lemon Loves
1 cup flour
1/2 cup butter
2 tablespoon sugar
1 cup sugar
5 tablespoon sugar
1/2 teaspoon baking powder
2 eggs
3 tablespoons lemon juice

Mix first three ingredients. Press into a 9×9 inch pan and bake at 350 degrees for 15 minutes. Sift sugar, flour and baking powder. Beat eggs with lemon juice. Mix with flour and pour in crust. Bake at 350 degrees for 25 minutes.

1 1/2 cups sifted powdered sugar
1/2 stick butter
2 to 3 teaspoons lemon juice

Cream the butter and powdered sugar with enough lemon juice to make a spreading consistency.

The only real change I made to the Lemon Loves was I used cream cheese instead of the butter.

It was yummy.


1 response so far ↓

  • 1 Nadine // Sep 7, 2009 at 10:01 am

    I tried using flour shells and they didn’t work well for me. I stick to the corn.
    The lemon loves sounds great.

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