Delicious Dishes from South of the Border BY JO MCCLURE THANKS TO MY DENTIST, DR. MOLLY KARMAZIN, FOR SHARING THESE FANTASTIC RECIPES WITH ME. DR. MOLLY CERTAINLY KNOWS HER WAY AROUND THE KITCHEN AS WELL AS THE DENTAL CHAIR. THANKS FOR BEING THE BEST AT EVERYTHING YOU DO.
Enchilada Casserole
Tomalito (Corn pudding)
3 T butter 1/4 C flour 1 C milk 1/2 C chicken broth 1/2 C chopped red pepper 2 C chopped cooked chicken 1 can ( 4 oz ) green chiles 2 T dry taco seasoning mix 8 oz ( 2 cups) cheddar or co-jack cheese approx 3 flour tortilla shells
1/2 C Butter 1/2-3/4 C sugar (I like it sweeter) 2 eggs 1 C sour cream 1 pkg Jiffy corn bread mix 1/2 C milk 1 can (15 oz) whole corn 1 can (15 oz) cream style corn Mix all. Fold in corn. 3 qt dish, greased, 45-55 minutes until golden brown on top.
Oven to 375. Grease 2 qt round casserole dish. Melt butter in saucepan until sizzling; add flour. Cook 1 min. Add milk and broth, bring mixture to boil, 4-6 minutes. Add chicken, bell pepper, chiles and taco seasoning, continue until heated through, 2-3 minutes. Spread 1/2 chicken mixture into casserole. Cut flour tortillas into small pieces and spread/arrange evenly over chicken mixture. Cover tortillas with remaining chicken mixture. Sprinkle with cheese. Bake 20-25 minutes until bubbly. Serve with salsa, olives and sour cream for garnish.
etc. for her | January 2010 29