Chicken Enchiladas

I mentioned in a previous post that I had the privilege of taking food to a friend of mine that just had a baby.  I love being able to give to others and it's just icing on the cake when what I give comes from what I love to do, cook!

I made chicken enchiladas, spanish rice, refried beans and a cappuccino cake with peanut butter frosting.

I don't have any photos to post but I can explain the process in case you would like to try it!

I cooked some chicken I had extra and when cool, I shredded it.  I added taco seasoning to the chicken, added some rotel and set aside.  I got an enchilada seasoning packet and followed the packet directions.  To assemble, I took a flour tortilla, dipped it in the enchilada sauce and placed in a 9X13 baking dish.  I filled the tortilla with the chicken mixture and some cheese and rolled it up.  This step is repeated until the entire baking dish is full.  Then I ladled the rest of the enchilada sauce over the entire dish and sprinkled it with cheese.  It bakes in a 350 degree oven for 25 minutes or until hot.

The rice was so easy and flavorful! I have to give credit to my bloggy friends for the recipe!  I cooked instant rice in 1/2 chicken stock, 1/2 tomato sauce.  When it was done, I added corn and seasoning. My DH loved it!

To make the refried beans, I purchased two cans of pinto beans, added cumin and salt and mashed in a electric mixer until slightly smooth.  Then I cooked it on the stove in 1/4 c of oil.  Season again to taste and eat.  This was so easy and delicious that I think I will never purchase canned refried beans again :)

For the Cappuccino Cake with Peanut Butter Frosting, I have posted the recipe below.  When I was at Wal-Mart looking for instant espresso powder, all I could find was cappuccino powder so that is what I used and thus changed the name.

 Ingredients

For the coffee cakes:
2 1/2 cups all-purpose flour, plus extra for pans
1/2 heaping teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/4 cup instant espresso powder
2 sticks butter, softened, plus extra for pans
1 1/2 cups sugar
2 eggs, plus 2 yolks
1 teaspoon vanilla extract

For the frosting:
1 stick butter, softened
1/2 cup creamy peanut butter
1 cup confectioners' sugar

Directions
Special equipment: Stand mixer and 4 (3/8-pound) mini loaf pans

Preheat oven to 350 degrees F.

Butter and flour mini loaf pans. In a small bowl, whisk together flour, baking powder, baking soda and salt. Mix together the sour cream and espresso until dissolved.
In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs and vanilla and mix until well incorporated. On low speed, add half the flour mixture. Mix until just combined. Add half the sour cream and mix until combined. Repeat with remaining flour and sour cream. Pour into prepared loaf pans filling halfway with batter. Bake 40 minutes or until a toothpick comes out clean when inserted in the center. Cool in pans 10 minutes. Remove from pans and cool on racks.
For the frosting: In stand mixer, mix together butter and peanut butter over medium high speed until smooth. Add confectioners' sugar and mix until smooth.
Top mini loaves with peanut butter frosting.

I hope you try these recipes and enjoy them as much as my family did! Please let me know by posting a comment.