LITTLE ROCK — Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Randi Durham shares this recipe in response to Christina Hronas’ request for enchiladas like those served at the longclosed Casa Bonita in Little Rock.
“I actually [know] nothing of the enchiladas from Casa Bonita, but I can’t imagine any white chicken enchiladas being better than these,” Durham writes.
The recipe is from thepioneerwoman.com.
Durham notes the enchiladas are good with flour tortillas.
White Chicken Enchiladas 3 tablespoons canola oil, divided use 12 corn tortillas 1 large onion, diced 1 fresh jalapeno, seeded and diced 21/2 cups cooked, shredded chicken 3 (4-ounce) cans whole green chiles, drained and diced,
divided use 1 teaspoon paprika, divided use 2 cups chicken broth, divided use 1/2 cup heavy cream 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup sour cream 21/2 cups grated Monterey Jack cheese, plus more if desired Salt and ground black pepper to taste Picante sauce, optional Cilantro, optional
Heat 2 tablespoons canola oil in a small skillet over mediumhigh heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp). Place tortillas on a large towel or stack of paper towels to drain.
Heat the remaining 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Stir in chicken, half of the green chiles, and 1/2 teaspoon paprika and mix well. Stir in 1/2 cup of the chicken broth. Add cream and stir, allowing mixture to bubble and get hot. Remove from heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour.
Whisk together and cook over medium heat for 1 minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the remaining green chiles. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add the remaining 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture in the center of each tortilla. Top with plenty of cheese and roll up. Place seam side down in a 9-by-13-inch baking dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if desired, then bake at 350 degrees for 30 minutes.
Serve with picante sauce and cilantro, if desired.
Pat King shares this unusual recipe for coffee cake.
A headnote reads:
“Judy [Burch] had this coffee cake while visiting high school friends in North Dakota. She said it was wonderful and very easy to prepare. In fact, she said it was the best coffee cake she has ever eaten! I completely agree! Great to keep on hand in the freezer for a quick treat when someone drops by or to take when there is a death or just as a gift. The recipient can bake, and have fresh, when they want it. By making them in foil pans you don’t have to worry about getting your baking dish back.”Frozen Apple Coffee Cake 1/2 cup margarine (softened) 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 2 cups peeled and chopped apples 2 tablespoons butter, softened 3/4 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 cup chopped nuts
In a mixing bowl, beat margarine and sugar until creamy. Add eggs and vanilla and beat well.
In a separate bowl, stir or sift together the flour, baking powder, baking soda and salt. Add flour mixture to egg mixture and mix well. Stir in sour cream. Fold in apples. Divide batter between 2 (8- to 9-inch) foil baking pans.
In a third bowl, combine the 2 tablespoons butter, the brown sugar, cinnamon and chopped nuts. Sprinkle mixture over batter.
Cover with foil and freeze until ready to bake.
To bake: Remove foil and bake (do not thaw) for 55 minutes to 1 hour at 350 degrees.
Makes 2 cakes.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; e-mail:
Food, Pages 44 on 05/23/2012