SISTERS CAFE ON TV TODAY:)

We just finished filming a segment with Kelly and Casey on the Fresh Living show.  To watch the segments (there are two) click here. It was so much fun!  It will air today at 1pm on Utah's  KUTV Channel 2!  We featured two favorite recipes:

*Honey Lime Enchiladas

*Lindt Truffle Chocolate Cupcakes.

We also shared some ideas and tips  about creating family dinners! You can read more about this under our 'Food For Thought' tab up top!

Love,

The Sisters

Chicken Enchiladas (with cream cheese)

Yet another tasty variation of chicken enchiladas! I have a few different recipes that I make, which is nice since I love them all and they all call for different ingredients. So which recipe I make sometimes depends on what I have got in the fridge. :)  This is a delicious enchilada recipe that I got from a friend, Leanne Davidson, a long time ago. These have a flavorful creamy chicken filling. I have frozen these enchiladas often.  Instead of putting all ten of the tortillas in a 9x13 dish, I put five in a 8x8 pan and the other five in another 8x8 pan. Then I freeze one of them for a later dinner. (In fact, if I remember right, these pictures show a pan of enchiladas that I had frozen before cooking.)

Chicken Enchiladas

Submitted by Erin  ~  The Sisters Cafe

Printable recipe here

½ c. each yellow and green pepper (or whatever you have)

2 Tb butter

1 15-oz can tomato sauce

1 c. chicken stock (water and 1 tsp bouillon granules (or1 cube) works great)

1-2 tsp chili powder

1 tsp each cumin, sugar, and salt

¼ tsp pepper

1/3 c. half and half (I always use milk to cut down on calories)

1 (8-oz) pkg cream cheese (I always use Neufchatel cheese)

3 c. cooked chicken, diced

¾ c. onion, chopped (can also add celery to complete the ¾ c.)

½ tsp salt

2 Tb butter

1 c. cheese (I prefer Monterrey Jack)

8-12 flour tortillas (I use 10)

Sauté onion and pepper in butter. Remove to a bowl and set aside. Heat tomato sauce, chicken stock, chili powder, cumin, sugar, salt and pepper; simmer 30 minutes. Meanwhile, prepare filling. Gradually add half and half to cream cheese. Stir in chicken, sautéed onion and bell pepper (and celery, if desired), and salt. Lightly brown tortillas on both sides in butter until heated, but not crisp. (This is purely optional. I have never bothered to brown my tortillas.) Dip tortilla in tomato sauce mixture and spoon ¼ c. chicken filling into each tortilla. Roll up and place seam side down in a lightly greased 9x13 pan. Cover with remaining tomato sauce.  Cover with foil. At this point you may freeze the pan. Otherwise, bake at 350° for 20 minutes.  Remove foil and sprinkle with 1 cup cheese. Bake 5 more minutes.

(When baking a frozen pan of enchiladas, remove the pan from the freezer, leave one layer of foil on top, and place in the oven (no need to preheat). Set the oven to 350° and bake for about 40-45 minutes or so, or until it is hot in the middle. Then add cheese and bake until it is melted on top.)

Power Enchiladas

HEALTH ALERT: THESE ENCHILADAS ARE PRETTY DANG GOOD FOR YOU.

With all the irresistible Christmas sweets headed your way, I thought I might throw at least one healthy dish your way. My sis, Melis, got this recipe years ago from a personal trainer/friend. This isn't your typical enchilada dish. It's PACKED with nutrients and I think it still tastes wonderful! In fact, I'm sure you could sneak in a lot more veggies than the recipe even calls for and no one would know the difference. The original recipe called for red enchilada sauce. I make it with green enchilada sauce since I prefer it, and I love it!

Power Enchiladas

Submitted by Amy ~ The Sisters Cafe
Printable Recipe here

4 oz. fat free chicken broth
1 T. canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup grated zucchini
2 cups boneless, skinless chicken breast, cooked and shredded
2 T. chopped cilantro
1 1/2 or a little more:) cups grated low fat, part-skim mozzarella cheese
1 (4 oz) can diced green chilies (or use fresh)
4 cloves garlic
1 (19 oz) can green enchilada sauce
8-10 whole wheat tortillas
Sliced black olives (3-5 per enchilada)
Light or fat free sour cream

Preheat oven to 350 degrees F. Prepare all ingredients for assembly. In a large frying pan, bring chicken broth and canola oil to just boiling. Add onion and green pepper to broth and saute until onions are tender. Add grated zucchini and saute until just cooked. Drain off liquid and remove pan from heat. Add cooked chicken to vegetable mixture and stir. Add cilantro, 1 1/4 cups of grated cheese (reserving 1/4 cup for later), green chilies, and garlic. Stir to combine.

Layer 1/2 cup enchilada sauce into the bottom of a 9 x 13 dish sprayed with non-stick cooking spray. Fill tortillas with meat and vegetable mixture. Spoon about 1 T. enchilada sauce over meat mixture. Roll tortillas up and turn enchilada seam down. Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce (so they don't dry out). Cover with tin foil and bake 12-15 minutes. Remove foil and sprinkle enchiladas with remaining 1/4 cup (or a little more:) grated cheese. Bake 10 minutes more until cheese is melted. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. Garnish with olives and sour cream.

Jen's Frozen Beef Enchiladas

Wow, I'm back! I'm the same as Brittany - I feel like it's been a long time since I posted. In case you've been wondering why we haven't been posting quite as often lately, here's the biggest reason:
We spent August hanging out with each other!! It was WONDERFUL! Absolutely wonderful! This picture is of me, Brittany, and Mindy in Timpanogos Caves in Utah. Melanie and Amy couldn't make it to this particular activity (Melanie was already back in Tennessee by then), but anyway, the point is, we have all been relishing each others company! :) The five of us sisters live in four different states, so when we get together, we take advantage of every minute. :)
I just love these sisters of mine!


Anyway, let's talk about enchiladas! :) My friend, Jen Johnson, gave me this recipe last February when I told her that I was planning on making a bunch of frozen dinners in preparation for baby's arrival. It turned out to be a great freezer meal - the prep was a cinch, and after baking it is soft and cheesy, warm and flavorful. Shown below, with fresh tomatoes from the garden and corn from the cob. This was our dinner the day after arriving back in Michigan (when my fridge was still empty!). A true quick-prep type of meal, which we've been having lately!

Jen’s Frozen Beef Enchiladas

submitted by Erin ~ www.thesisterscafe.com

printable recipe here

1 eye of round roast

1-2 cans Red Enchilada Sauce, depending on how big the roast was
1 1/2 cups shredded cheese (estimate)
1 can diced green chilies

tortillas (about 15)

1additional can red enchilada sauce (use when ready to cook)

additional shredded cheese

Leave the roast in crock pot all day with a cup or so of water or beef broth. After about 7 hours on high heat, it shreds apart super easy.

Add red enchilada sauce, cheese, and green chilies to shredded meat. Put meat mixture in tortillas and roll them up. Place in freezer bag. When ready to cook, arrange in a casserole dish (10 enchiladas fit in a 9x13 pan), pour 1 can of red enchilada sauce over the top and sprinkle with cheese. Bake at 350° for about 35-40 minutes. Serve with spanish rice; garnish with shredded lettuce and sour cream.

*If you are looking for more freezer meals, check back on Saturday for a freezer meal post.*

Chicken Enchiladas with Roasted Tomatillo Salsa

I have a weakness for tomatillos. They are delicious. The salsa used in these enchiladas reminds me of one of my favorite salsas, from Chili-rubbed Skirt Steak Tacos with Tomatillo-Avocado Salsa. (Yeah, it's a mouthful. If you haven't tried this recipe yet, you are truly missing out. It is one of my top five recipes.) I happened to get both of these recipes from my good friend, Katherine. Apparently we both love tomatillos! Anyway, these enchiladas were great! I had to keep smacking my husband's hand away as he tried to snitch from the chicken mixture that I was endeavoring to put into the tortillas! :) He kept saying, "Wow, this is so good!"

I only had whole wheat tortillas on hand (which is all I buy, except for specific recipes), so that is what is pictured, but I would have much preferred them with flour tortillas. Even still, they were very tasty, and very different from the run-of-the-mill, dime-a-dozen enchilada recipe that we all use (and love - don't get me wrong!). These are different and delicious. So try mixing it up with your regular enchilada recipe! This one is definitely a keeper!

Oh, and by the way, try serving these enchiladas with Cilantro-Lime Rice and Garlic Black Beans. Those recipes can be found underneath the shredded sweet pork recipe, another one of my favorites!

Chicken Enchiladas with Roasted Tomatillo Salsa
Submitted by Erin ~ http://www.thesisterscafe.com/
Printable Recipe

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought (I used bouillon)
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded - I used chicken breasts
Salt and freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
1 cup sour cream (plus extra for serving)
Chopped tomatoes and cilantro leaves, optional- for garnish
Guacamole, optional

Directions:
Preheat oven to 400 degrees F.
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt and cilantro and pulse mixture until well combined but still chunky.

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat and 1 cup of sour cream. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). (I just microwaved my tortillas for a second - the point is to make them soft and pliable.) Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.

Serve hot with the remaining tomatillo salsa, sour cream, and fresh guacamole, if desired.

Black Bean Enchiladas

First of all I have to say HAPPY BIRTHDAY to my wonderful husband Eric! This is a big one for him... 30 years old!! I told him the 30's are the best and to stop complaining! :) I'm a year older (and wiser, of course) so I know what I'm talking about! I have a great surprise weekend planned for him though... which I would love to tell you about but this could be the one time he reads my cooking blog so I better not! (He is definitely not a man comfortable in the kitchen!) But to start his birthday week off right, I'm going to be making him a delicious dinner of steak with garlic rub, carmelized onions, herb roasted potatoes, parmesan cauliflower, sauteed mushrooms and a salad for good measure. Then we are going to splurge on a fantastic homemade cheesecake with raspberry sauce! Since I knew all you food lovers would appreciate my menu planning, I thought I'd share my plans with you. Wish me luck! Now on to today's recipe.....

For chicken enchiladas, I have to admit that I am definitely partial to the Honey Lime Enchiladas, however, this recipe comes in at second place. These black bean enchiladas are a refreshing change from your basic chicken enchiladas. I love the beans and tomatoes in them but they still have the familiar creaminess of your tried and true recipe that I know you are all skeptical to put aside! :) My good friend Lynnette introduced me to this recipe shortly after I was married so it has been put to the test for years... and come out a keeper over and over! Hope you enjoy! (Please forgive the not-so-great pictures lately...most of my cute dishes are packed for moving!)

Black Bean Enchiladas

submitted by Brittany from www.www.thesisterscafe.com

printable version

Flour tortillas

shredded Colby Jack cheese

Sauce:

1 cup sour cream

1 can (10.5 oz) cream of chicken soup

1/2 cup shredded cheese (or more if desired...which I usually do!)

juice from canned tomatoes and chilies

Mix in separate bowl:

2 cups cooked chicken, cubed or shredded

1 can (14.5 oz) diced tomatoes and chilies, drained

1 can (15 oz) black beans, drained and rinsed

Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9x13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese (I use about 1 1/2 cups). Bake at 350 degrees for 20 to 30 minutes.

Honey Lime Enchiladas

Ok, I have posted this recipe before a long time ago (when we first started Sisters' Cafe) but I was worried that most of you had never seen it. And that just cannot be... it is way too good to be forgotten at the bottom of the pile! This is actually in my top 5 favorite dinners. I usually make 2 pans and freeze one for later. (It freezes great) These enchiladas redefine the concept of enchiladas. They are SO good! I have perfected the recipe to exactly the way I love it. Originally it was made with shredded chicken but one day I had left over pork roast so I shredded that and came up with an even better enchilada!! So you have two delicious options. There is just no description that does these babies justice sooooo here is the recipe...you are going to love it! (If you want to see more pics, check the link above) Honey Lime Enchiladas

submitted by Brittany

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!

Shrimp Enchiladas

These are so yummy. I would have never expected shrimp and enchiladas to be such a good combination. In fact, I wouldn't have ever made these except that my sister-in-law, Melanie, posted this on her blog My Kitchen Cafe. And since I trust Melanie's taste so much, I gave it a shot. It was very good!! I've made these a few times since then.
One tip - you might as well buy the smallest shrimp your store carries since you are going to be chopping them up anyway. And of course, buy raw shrimp that still needs to be shelled. I personally don't devein shrimp. It's only done for aesthetic purposes; it makes no difference in taste. And I can't even see the vein when they are cooked, so I think it's a waste of time. (Especially when you are chopping them up like in this recipe.) Also, you can use all Monterrey Jack cheese instead of using some of the pepperjack, but I prefer the pepperjack. It gives these enchiladas an extra kick that I like.

Shrimp Enchiladas
submitted by Erin  ~ The Sisters Cafe

1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
1 1/2 cups Monterrey Jack cheese, divided
1 1/2 cups pepper-jack cheese, divided
1/2 cup sour cream
2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
2 cups ripe tomatoes, chopped
8 (9-inch) flour tortillas

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese (part Monterrey Jack, part Pepperjack); stir until melted. Add sour cream, stir to blend. Set aside.In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.Bake at 350 degrees for 30 to 35 minutes.

Honey-Lime Chicken Enchiladas

A friend brought a version of this recipe over to me after I had my baby...it was wonderful! I have made some changes to it and now it is one of our favorite dinners. These enchiladas are so easy as well... even better!

Honey-Lime Chicken Enchiladas
submitted by Brittany

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)