Chicken Enchiladas
3 Tb butter
1/3 cup all-purpose flour
2-3/4 cups chicken broth
1 Tb dried parsley
1 large can (7 oz) chopped green chilies, divided
3 cups cubed cooked chicken
1 cup shredded Monterey Jack cheese (or any cheese you favor)
10 flour tortillas (I really like using the wheat tortillas in this)
1 cup shredded cheddar cheese (again,use one you favor or even a blend)
For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and half of the chilies. In a bowl, combine chicken, Monterey Jack cheese, and remaining chilies.
Spoon 1/3 cup chicken mixture onto each tortilla; fold sides in and roll up. Place seam side down in an ungreased 13"x9" baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese.
Bake, uncovered, at 375* for 15-18 minutes or until heated through and cheese is melted.
Serve with salsa, sour cream or guacamole, and some lettuce on the side.
Feeds about 5 to 6 people.
"Fannie Farmer" Pancakes
2 cups flour (we do about 1/3 using whole wheat flour)
1/4 cup sugar
1-1/2 Tb baking powder
1 tsp. salt
1 egg
2 cups milk (less if you like a thicker batter, thus thicker pancake)
2 Tb. melted butter
Blend the dry ingredients in a large bowl. In a smaller bowl, beat egg into milk.
Stir milk mixture into dry ingredients and mix well.
Add melted (but not hot) butter to batter and stir.
Prepare your griddle so it's nice and hot. Drizzle lightly with oil. Once oil is hot, start cooking the pancakes using about 1/4 to 1/3 cup batter per pancake (depending on how large you like them or are able to flip them). When bubbles begin to appear on the uncooked side, use a quick flip to turn the cakes. Let cook a brief minute and remove to platter. Make pancakes until you run out of batter.
We like to add cinnamon, berries, or chocolate chips to our batter.
