Kari's Chicken Enchiladas

Chicken Enchilada's are kind of a funny thing. Somehow, Cream of Chicken soup became a standard in most recipes. My husband and I have been striving to make things from scratch and this is one of my favorite recipes to make from scratch. I started with the El Torito Chicken Enchilada recipe and adapted it.

We have made everything from scratch in the recipe EXCEPT the tortillas. I haven't attempted those yet. But I'm going to tell you the basic way to do it and IF you want directions on some of the other items I can tell you.

Ingredients:

Whole chicken

1 large can green Enchilada Sauce (can be made from scratch)

1 large container, sour cream (can be made from scratch)

20-30 small flour tortillas

1-lb. Monterrey jack or pepper jack cheese, grated

--Cook a whole, but cut up chicken in a crockpot. (It is cut up mainly so it will fit.) This takes 6-8 hours. I usually do this overnight and then let the chicken cool down in the morning, so by mid-morning I am making the enchiladas.

Shred and debone the chicken. (Chicken bones may be saved for homemade chicken broth.) Put shredded chicken in a bowl. Set aside.

Mix entire can of green enchilada sauce and entire container of sour cream together. Mix a little of the mixture in the shredded chicken, until chicken is moistened.

Spray 9x13 inch pan with cooking spray and put about 1/2 cup of the sauce mixture on the bottom of the pan and spread around.

Then you start putting together the enchiladas. Take a tortilla, place a large spoonful in the center of the tortilla and sprinkle with a small portion of cheese. Roll and set in the pan. Repeat this until you have filled the pan. I usually keep going until I run out of chicken. This fills up usually a small pan in addition to the 9x13. It depends on the size of the chicken you start with.

Divide the sauce up between the two pans (if you did that) and cover the top of the enchiladas. Then spread the remaining cheese over the top of them. You will end of with a mountain of cheese and sauce on the top, but that is what you want. TRUST ME.

You can freeze this, stick it in the fridge or just put it directly in the oven. Cook at 350 degrees for 30-40 minutes. Or until cheese and sauce is bubbly.

Serve with refried beans and Matt's salsa.

Blue Bayou Monte Cristo Sandwich

I love Disneyland!

BLUE BAYOU MONTE CRISTO SANDWICH

Ingredients:
1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2-inch thick
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss cheese
3 cups canola oil
Confectioners sugar
Blackberry preserves

Directions:
1. Line a cookie sheet with paper towels; set aside.
2. Whisk the egg and water together in a mixing bowl. Add flour, salt, and
baking powder and whisk thoroughly for 2 to 3 minutes or until smooth,
scraping sides of bowl.
3. On one slice of bread, arrange 2 slices of ham, turkey, and cheese,
covering the bread evenly. Place another slice of bread on top and slice
each sandwich in half diagonally.
4. Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do
not let the oil reach a higher temperature than this; if the oil starts to
smoke, turn the heat down. Dip half of the sandwich into the batter,
allowing excess to drain, and very carefully place into the oil.
5. Repeat with the other sandwich half. Cook 3 minutes on each side, or
until golden brown. Place the cooked sandwich on the prepared cookie sheet
in a warm oven until ready to serve. Repeat with the other three sandwiches.
Cook one at a time, and allow the oil to reach the desired temperature
between each.
6. Sprinkle with confectioner’s sugar and serve with blackberry preserves on
the side.

Beignets

These are a really yummy scone/doughnut from New Orleans. We ate these with powdered sugar, but we made some plain and put honey butter on them. These were divine, but this recipe makes a ton. I gave away at least a 1/3 of them and we still have tons.

Ingredients

• 1/2 cup water
• 1 tablespoon yeast
• 1/4 cup shortening
• 1/2 cup sugar
• 1 teaspoon salt
• 1 cup boiling water
• 1 cup evaporated milk
• 2 eggs, beaten
• 7 1/2 cups flour
• 1 quart vegetable oil for frying
• 1 cup confectioners' sugar for dusting

Directions

1. Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
2. Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
3. Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
4. Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
5. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
6. Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.

Club 33's Pumpkin Beignets

These tasty beignets filled with fall flavor from Disneyland’s Club 33 are the perfect autumn treat to share with friends and family.

Ingredients:
1/2 tsp. dry yeast
1/4 cup warm water
4 cups all-purpose flour
1 cup canned pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
1 egg
2 tbsp. vegetable shortening
1/2 tsp. salt
vegetable oil, for frying

Maple Glaze:
3 tbsp. butter
1/4 cup maple syrup
1 cup powdered sugar

Preparation:
1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
2. Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
3. Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
4. Heat three inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.
5. Remove with tongs or a slotted spoon and place on paper towels to drain.

Maple Glaze
Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.