These recipes were contributed by Angela Montfort, a Corsicana resident, and originally appeared in the CorsicanaNOW May 2015 issue.
Creamy Chicken Enchiladas Verde
- 1 cup sour cream
- 1 cup tomatillo salsa
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tsp. oil
- 3 cups cooked chicken breasts, shredded
- 1 1/2 cups Kraft Touch Of Philadelphia Natural Mexican Style Four Cheese Shredded Cheese (divided use)
- 1 4-oz. can chopped green chiles, drained
- 8 flour tortillas (6-inch size)
- Blend sour cream and salsa.
- Stir onions and garlic in oil in a large skillet on medium heat 4-5 minutes or until onions are crisp-tender.
- Add chicken, 1 cup sour cream mixture, 1 cup cheese and chiles; mix well.
- Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.
- Place seam-side down in 13×9-inch baking dish pre-coated with cooking spray.
- Top with remaining sour cream mixture and cheese; cover.
- Bake at 350 F for 15 to 20 minutes.
Summer Steak Salad
- Yields 4 servings.
- 3/4 lb. beef sirloin steak (1/2 inch thick)
- 1 tsp. cracked black powder
- 10 cups torn romaine lettuce
- 1 large tomato, wedged
- 1 small zucchini, sliced
- 1/2 cup red onion, slivered
- 1/2 cup lite Thousand Island dressing
- Heat grill to medium-high.
- Sprinkle steak with pepper.
- Grill steak 5-7 minutes on each side to desired doneness; cut across gain into thin slices.
- Toss steak slices with all remaining ingredients except dressing. Add dressing, mix lightly.
Smoked Salmon and Goat Cheese Bruschetta
- Yields 4-6 servings.
- 8 oz. cream cheese, softened
- 4 oz. goat cheese, softened
- 1 clove garlic
- 1 Tbsp. chives, finely chopped
- Salt and pepper, to taste
- Softened butter, to taste
- 12 slices baguette
- 4-6 smoked salmon
- Using an electric mixer, combine the cream cheese, goat cheese, garlic and chives.
- Add salt and pepper; set aside.
- Preheat oven to 400 F.
- Lightly butter one side of each baguette slice; arrange butter side down on baking sheet.
- Bake 5-7 minutes or until lightly toasted; allow bread to cool slightly.
- Layer on goat cheese mixture and smoked salmon. Garnish with additional chives if desired.
Sausage and Spinach Fettuccine
- 1/2 lb. fettuccine, uncooked
- 1 6-oz. pkg. baby spinach leaves
- 3/4 lb. Italian sausage
- 1 onion, chopped
- 1 24-oz. jar spaghetti sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Cook pasta in a large saucepan according to package directions, omitting salt; add spinach to boiling water for last minute of cooking time.
- On medium heat, brown sausage with onion; drain.
- Add spaghetti sauce; cook 10 minutes stirring occasionally.
- Drain pasta mixture; serve topped with sauce and cheeses.
Spicy Chicken Lasagna Roll-ups
- Yields 6 servings.
- 1 24-oz. jar spaghetti sauce
- 1 tsp. Italian dressing
- 1 tsp. red pepper, crushed
- 3 cups cooked chicken, shredded
- 2 cups shredded mozzarella cheese (divided use)
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 12 rinsed, cooked lasagna noodles
- Preheat oven to 375 F.
- Mix first 3 ingredients.
- Combine 1/2 cup of spaghetti sauce mixture with chicken, 1 cup mozzarella cheese, Parmesan cheese and eggs.
- Spread 1/4 cup of chicken mixture onto each noodle; roll up.
- Pour 1/2 cup of remaining spaghetti sauce into 13×9-inch baking dish; top with lasagna rolls, seam-sides down.
- Cover with remaining spaghetti sauce and mozzarella cheese.
- Bake 25 minutes or until heated completely.
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