Saturday, 7 January 2012

Creamy Chicken Enchiladas, Strawberry Lemon Trifle

Hi everyone!

Here is a recipe for Creamy Chicken Enchiladas. These look pretty easy to make and sound good to me. I love the idea of a gravy with enchiladas. Yum! On Sunday I'm making this Strawberry Lemon Trifle for my home group.

Creamy Chicken Enchiladas
Amy (amylz) Makes 6 servings
McCormick Country Gravy "Makes the Meal" Recipe Contest

1 package McCormick Fajitas Seasoning Mix
1/4 cup water
2 tablespoons oil
1 pound boneless skinless chicken breasts, cubed
1 package McCormick Original Country Gravy Mix
2 1/4 cups milk
1/2 cup salsa
2 cups Colby Jack cheese, divided
6 flour tortillas ( buritto-size)
1 can (2.2 ounces) sliced black olives, drained
1/4 cup sliced green onion
Shredded lettuce (optional)
Chopped tomato (optional)

1. Preheat oven to 350°F. Mix Seasoning Mix, water and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
2. Prepare Gravy Mix as directed in package, using 2 1/4 cups milk instead of water. Remove from heat; stir in salsa. Pour 1 cup gravy mixture into 13x9-inch baking dish. Set aside.
3. Transfer chicken and marinade to large skillet. Sauté on medium-high heat 7 to 8 minutes.
4. Place 1/4 cup chicken in center of each tortilla. Top with 2 tablespoons of cheese. Fold over sides of tortilla and roll tightly. Arrange rolled tortillas in single layer in prepared dish. Pour remaining gravy mixture over tortillas and top with remaining cheese.
5. Bake 25 to 30 minutes or until heated through. Garnish with black olives and green onion. Serve with lettuce and tomato, if desired.

Strawberry Lemon Trifle
Katie (Katiedid) from Taste of Home
Yield: 14 servings.

4 ounces fat-free cream cheese, softened
1 cup fat-free vanilla yogurt
2 cups fat-free milk
1 package (3.4 ounces) instant lemon pudding mix
2 teaspoons grated lemon peel
2-1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 prepared angel food cake (10 inches)

In a mixing bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until smooth. Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours.

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