Lindas Delicious Dessert Recipes

LINDA'S ENCHILADAS (REVISED)

Linda's Enchiladas (Revised) image

Linda's enchiladas are kicked up a notch!

Provided by Debra Tiihonen

Categories World Cuisine Recipes Latin American Mexican

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

4 skinless, boneless chicken breast halves
water to cover
¼ cup grated Parmesan cheese
2 cloves garlic, chopped
1 small onion, chopped
1 (4 ounce) can chopped green chile peppers
1 clove garlic, chopped
1 (8 ounce) package cream cheese
2 cups shredded Mexican cheese blend, divided
2 tablespoons olive oil
6 corn tortillas, or as needed
1 (28 ounce) can green enchilada sauce
8 ounces sour cream
2 tablespoons milk, or as needed

Steps:

Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.

Nutrition Facts : Calories 696.2 calories, Carbohydrate 26 g, Cholesterol 171.5 mg, Fat 51.5 g, Fiber 4.3 g, Protein 35.2 g, SaturatedFat 29.6 g, Sodium 815.2 mg, Sugar 1.7 g

LINDA'S BEEF MARINADE

Linda's Beef Marinade image

I created this over 20 years ago when I got tired of typical honey and teriyaki marinades. Red wine, brown mustard and herbs make this marinade unique. Play around with the ingredients to get the taste you want.

Provided by LINDA W.

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 8h10m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup dry red wine
¼ cup teriyaki sauce
¼ cup honey
¼ cup spicy brown mustard
1 tablespoon dried minced onion flakes
1 teaspoon garlic powder
1 teaspoon fines herbs
½ teaspoon ground black pepper

Steps:

In a large jar with a tight-fitting lid, mix the dry red wine, teriyaki sauce, honey, spicy brown mustard, dried minced onion flakes, garlic powder, fines herbs and ground black pepper. Seal the jar, and shake until the ingredients are well-mixed.
Place steak or beef tips in a resealable plastic bag. Pour dry red wine mixture into the bag. Place in the refrigerator and allow to marinate at least 8 hours, turning the bag occasionally, before grilling as desired.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 23.5 g, Cholesterol 0 mg, Fat 1 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 887 mg, Sugar 20.6 g