November............ what's for dinner?

Barbara101 wrote:


I am lazy today..Grilled shrimp and veggies..All of 15 minutes..

bethk wrote:Great story, Lore!  Amazing how our memory gets a bit muddled over time, or is it our taste?

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With all the talk about tamales you guys got me thinking about something Mexican.  Chicken Enchilads with assorted toppings:  Extra green sauce, Cheese, Black olives, Enchilada Crema, Tomatoes, Avacado & Green Onion.  Side of Mexican rice to go on the side.



My loaded enchilada:

bethk wrote:It wasn't all that much trouble....I looked on Foodily.com for a recipe that sounded good to me, one where I had the ingredients in my refrigerator and pantry, and then made some adjustments for my taste.  I had a bone-in chicken breast thawed for our supper so instead of grilling it I just poached it for a while and then shredded the meat.  I had a can of green enchilada sauce and the green chiles so the rest was easy.  The enchilada crema was just sour cream with an equal amount of green enchilada sauce ~ it was really good on the rolls.

Here's what I based it on:

Chicken Enchiladas
(Southern Living)

These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food.

• Yield: 4 servings

It does look very easy! Copied for our next meal!

Ingredients
• 3 cups chopped cooked chicken
• 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
• 1/2 cup sour cream
• 1 (4.5-ounce) can chopped green chiles, drained

• 8 (8-inch) flour tortillas
• Vegetable cooking spray
• 1 (8-ounce) container sour cream
• 1 (8-ounce) bottle green taco sauce

• Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives

Preparation
Stir together first 4 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

Bake at 350° for 35 to 40 minutes or until golden brown.

Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

NormM wrote:A long time friend in Seattle posted a picture of a new Nordic loaf pan. It is for quick breads but since the French bread i made the other day was gone after two days, I decided to make some more today.  While the bread was rising I went to Williams Sonoma and liked the pan enough to get one.  I know it isn't for yeast bread but I put one of the loaves in it anyway.  I also wanted to try an Italian meatball recipe and so we had the meatballs, bread and a salad for dinner tonight.

Bugster2 wrote:Norm, where did you get your starter? Did you start it yourself or did you order it?

Barbara101 wrote:I have 3 lbs of plum tomato starring at me.. Guess I will make sauce.. For what? IDK.. I am not eating any pasta..

Bugster2 wrote:I didn't know you could let them go dormant.