Green Chile Pepper Jack Chicken Enchiladas

Green Chile Pepper Jack Chicken Enchiladas

“The key to this recipe is the Pepper Jack Cheese so does not substitute it if you don't have to.

Ingredients:

3 large or 4 medium chicken breasts

1 package of at least 10 big tortillas (Normal Quesadilla size not jumbo not small)

1 can of green Chile enchilada sauce (Hatch was really good from Smith's)

1 small can of diced green chile's

¾ cup of sour cream

½ teaspoon of cumin powder

Small handful fresh cilantro, chopped

1 pound of Pepper Jack Cheese, shredded

Salt and pepper, to taste

Preparation:

Cook and shred your chicken.

Season them and boil until just cooked through.

Shred with two forks and let cool. (I just cut it in small chunks)

Put shredded chicken in large bowl and add ½ cup of enchiladas sauce (save the rest), small 

handful of cheese, ½ can of green chile's, ¾ cup of sour cream, ½ teaspoon of cumin, a handful 

of chopped cilantro and salt and pepper to taste.

Roll the chicken mixture into the tortillas and place in a greased casserole dish.

Pour the remaining enchilada sauce on top and spread evenly.

Bake for 30 minutes at 350°F and add the rest of the cheese on top for the last 5 minutes.

Serve with a side of sour cream.

Minnesota Peach Cobbler

I love Joanne Fluke's books and every book is filled with recipes.  I've tried a few of them and they are really good.  This one was worth keeping in a place I could easily find it without having to go looking through the book.  Here it is:

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray.

10 cups frozen peaches (about 2 1/2 lbs.)
2 Tbsp lemon juice
1 1/2 cups sugar
1/4 tsp salt
3/4 cup flour (no need to sift)
1/2 tsp cinnamon
1/2 cup melted butter

Measure the peaches and put them in a large mixing bowl.  Let them sit on the counter and thaw for 10 minutes.  Then sprinkle them with lemon juice and toss.

In another smaller bowl combine all dry ingredients.  Mix with fork till well combined.  Pour the dry mixture over the peaches and toss them.  This works best if you do this with your hands.  Once most of the dry mixture is clinging to the peaches dump them into the cake pan and sprinkle the rest of the dry mixture as evenly as possible over the peaches.  Drizzle the melted butter over the peaches.  Cover the cake pan tightly with foil. Bake the peach mixture at 350 degrees for 40 minutes.  Take out of oven and set on a heat proof surface, but don't turn off the oven.

TOP CRUST:
1 cup flour (no need to sift)
1 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp salt
1/2 stick softened butter
2 beaten eggs

Combine the dry ingredients in same bowl as before and mix well with fork.  Cut in the softened butter with a pastry blender until it resembles coarse cornmeal.  Add the beaten eggs and mix in with your fork.

Remove the foil from the peaches and drop on spoonfuls of the topping.  It will be thick so you'll want to push it off the spoon with another spoon.  It doesn't matter if you get it all over.  Just evenly drop it and it will spread out while it's cooking.  Bake again at 350 for 40 to 50 minutes uncovered.

We ate it hot with vanilla ice cream.  It can also be eaten warm, cold, with cream... It doesn't matter.  Just eat it!!