Little Ivy Cakes

Cheesy Enchiladas Tango with Beer Margaritas

This dancing pair of recipes were both new to me, which is good, I always like making new things and broadening my horizons. I love enchiladas, it's pretty much the only thing I order at a Mexican restaurant. I have always wanted to make enchiladas at home so when I came across this recipe posted by Hornedfroggy from the blog, My Baking Heart ......I had to make them right away.
They turned our really, really good but were a bit on the rich side. I would make them once in while to have something different. It;s hard because my hubby isn't one for Mexican food. You should try making them for sure.

Here's how I made them:

Ingredients:
Five flour tortillas
Olive oil, lime juice, and paprika as needed
4 0z soft cream cheese
2 cups broken up chicken from a whole chicken (they usually have fresh hot ready-made cooked chickens at the super-market by the deli section- I got the plain unsalted one for this)

1 tablespoon ground cumin
1/2 teaspoon white pepper
salt and pepper to taste
1 tablespoon water
1 can condensed cream of chicken soup 1 small can chopped green chili's sour cream
1-2 cups shredded cheddar cheese

Heat some oil in saucepan that you can cook the tortilla's with
Sautee and lightly brown tortillas in some olive oil and lime juice then sprinkle lightly with paprika
Set tortillas aside on a plate.

Blend cream cheese, water and spices together until smooth and creamy.
Mix in chicken until well blended. Set Aside.

Mix cream of chicken soup with sour cream and green chillis and set aside (this is your enchilada sauce)
In a square baking dish lined with tin foil and greased a little with butter
spread 1/4 of the cream of chicken soup mixture on the bottom of the pan.

Preheat oven to 450 degrees

Then take your tortillas and put two big spoonfuls of the chicken mixture into the tortilla and roll the tortilla up.
Then place in the baking dish with the fold facing down.

Cover rolled tortillas with the remaining cream of chicken soup mix and bake 35 minutes.
Sprinkle grated cheese over the enchiladas and let melt for another 5 minutes.

Serve with Spanish rice, vegetarian re-fried beans(they're healthier!) and of course.....
Margaritas

I was already on a margarita KICK, don’t ask me why, it’s weird. So anyway, I decided I wanted to make a margarita “from scratch” and found Vilis’ Best Margarita . Vilis gives some really great tips on margarita making-you should check it out. The drink we made from the recipe was different. It was light, and had less flavor-zing which was refreshing. Again, I would probably try making these again too but, later, for a party or something. For now I think I will just stick to the margarita express recipe.

Good margarita mix, good tequila (I REALLY like Jose Cuervo-Classico, which has a light smooth taste), ice, and salt around the rim of the glass. That’s it, you’re done! Less mess, less ingredients, and less ways to mess it up. Haha.

THE END!