Sunday, December 14, 2008

Another LNYP

Wow, nothing like a little cold weather to drive folks indoors!

There was a nice crowd at the LNYP on Friday night at City Knitting.

Many gathered to knit, crochet, spin, chat and munch.

And a little show-n-tell...

our friend and fellow knitter, Brandon, is making this beautiful double-knit blankie for his super-cute new daughter. He has amazing talent, don't you think?

A fun time was had by all.

I made good progress on The Saint's gift, shhh, don't tell...he's getting felted loafers this year...I know I can tell you that because he doesn't ever read my blog...he'd rather spend his time playing solitaire on the computer than checking out what I'm telling you about the goings-on at Chez B, lol. Lucky for me huh?

Have to decide on the Christmas Eve menu this week...I'm thinking something the usual Chicken Enchilada Casserole...mmm-mmm...and Margarita's. Doesn't that sound Christmasy, hahaha! And I have a new favorite's very smooth and makes me toasty.

If you're interested in the casserole, here's the Christmas gift to all of you. I usually cut the recipe in half as it makes enough for about 12 people to have a nice size serving. With all the cheese and the tortillas being fried during construction it certainly isn't low-cal or's the holidays after all, and those crummy eating rules don't count again til January 1st right? Enjoy!

Caroline's Very Good Chicken Enchilada Casserole
This dish is put together in layers, similar to scalloped potatoes.

8 chicken breast halves w/ bones
2 cans cream of chicken soup
2 - 4 oz cans chopped green chilies
1 lb Longhorn cheese - grated
1/4 lb Monterey Jack cheese - grated
1/4 tsp ea - cumin, salt, chili powder
1/2 tsp leaf oregano
2 lrg onions - coarsely chopped
1 pkg - 12 - corn tortillas
salt & pepper
cooking oil

Salt & pepper chicken, wrap in foil and bake at 350 degrees until it falls from the bone.

Cool then debone the chicken - save the juice.

Chop onion, shred cheese (or buy already shredded cheese at the grocery) and open chilies.

Combine soup, chicken stock, chilies (and drippings from breasts if desired) with seasonings in a large saucepan. Heat, stirring frequently.

Heat oil in a fry-pan and dip tortillas in hot oil for a few seconds each to soften then drain between layers papertowel.

In a large, Pam sprayed, glass baking dish, appropriate for the amount of ingredients you have manufactured, start layering...3 tortillas, couple hand fulls of shredded chicken, some chopped onion, cheese...pour a bit of the sauce from the pan, salt and pepper to taste, repeat these layers until you fill the dish and use up all ingredients.

Bake at 375 degrees for 35-45 min until bubbly and browning.

We like to add a bit of taco sauce when serving, you could use your favorite salsa.

Serves 10-12


Rena said...

oh yummy are you gonna make chick enchilada casserole. how could I be so lucky. yumm my favorite. where's the party this year your house or mine :)

Shine said...


bummer. how did I miss this?