Chicken Enchiladas

Ingredients:
1 cup onion, chopped
1/2 cup green pepper, chopped
2 Tbsp butter
2 cups cooked chicken, chopped
1 4-oz can green chili peppers
3 Tbsp butter
1/4 cup flour
1 tsp ground coriander
3/4 tsp salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey Jack cheese
12 6-inch tortillas

In a large saucepan, cook onion and green peppers in the 2 Tbsp butter till tender.  Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.

For sauce, in the same saucepan melt 3 Tbsp butter.  Stir in flour, coriander and salt.  Stir in chicken broth all at once; cook and stir 1 to 2 minutes more.  Remove from heat; stir in sour cream and 1/2 cup cheese.  Stir 1/2 cup of the sauce into the chicken mixture.  Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the chicken mixture.  Roll up.  Arrange in a greased 13×9x2-inch baking dish; pour remaining sauce over enchiladas.  Sprinkle with remaining cheese.  Bake, uncovered, in a 350 degree oven about 25 minutes or until bubbly.  Serves 6.

Cook’s Notes:

•    I cooked and used the whole chicken using the broth for the sauce.

•    I heated the tortillas in the microwave before dipping in the sauce.

•    I added more cheese to the tortilla when filling with chicken mixture.

•    I covered while heating.

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Sorry, that was the best Southern accent I could muster.  After a three day mission at St. John the Baptist Church in Hot Springs, I must say that I’m feeling a little sad to leave.

(Pic:  Fr. Erik with school children at the cafeteria’s “candy store”)

Southern hospitality is great, and the sense of families are so strong. I feel at home among such great people, even for a “yankee northerner” like me!  I was especially edified by the kindness shown to me by so many young people who came to the parish mission.

The local community college even welcomed me to teach a class, based on the Fusion Fajita recipe.  It was, shall we say, a very delicious lesson for all. It was great sharing more about Grace Before Meals with future chefs of America.

But the fajitas were not the only Tex-Mex inspired food here.  The Hot Springs area has a fair share of places to purchase traditional tacos from trailers converted into side restaurants.  Talk about authentic and delicious flavors! Check out these papusas and three tacos - all for $8.00 ONLY!

But, at Grace Before Meals, we know that food eaten alone isn’t that tasty at all. That’s why it was such a blessing to have so many people come to the parish mission - record numbers even!  Church was packed each night, and the final evening (a Grace Before Meals Presentation) brought in over 300 people.  And, yes, all were fed by the grace of God and with the help of some very skilled kitchen help!

As always, it’s always sad leaving a parish mission. They become a priest’s parish for a few short days.  But, one thing that will always remain is the faith in a God who loves us and feeds us!  Thank God, because this huge crowd of people were very eager and hungry for what God was offering!

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This Lent, we have an opportunity to fast and sacrifice from certain foods.  Yet Lent also provides us a chance to be creative, bold, and daring in our attempts to follow the letter and the spirit of the Lenten Practices.  So I’ve provided a rather delicious, not so simple, but definitely family-friendly recipe fit for a true food lover.

Scallops (Serves 2):
6 scallops per serving (3 per person)
½ cup sweet corn flakes
2 Tbs olive oil
1 tsp salt
½ tsp pepper
Instructions:

Sweet Pea Risotto (Serves 2):
1 cup arborio rice
1 Tbs butter
2 Tbs olive oil
1 cup sweet peas blanched and pureed
1 shallot, minced
1 clove garlic, minced
1 tsp salt
½ tsp pepper
3-4 Tbs grated Parmesan cheese
2 cups white wine
1 quart vegetable stock (or more depending on desired consistency)

Instructions for Scallops:
Rinse scallops in cold water and dry with a paper towel.  Season with salt and pepper.  Dredge both sides of the scallops in the corn flakes.  Heat olive oil in a nonstick pan.  Place scallops in the oil and sear both sides of the scallops, 3-5 minutes on each side.  Remove from oil and rest before serving.

Instructions for Risotto:
Heat olive oil and butter over medium heat.  Sweat shallots and garlic.  Add rice, and mix and stir until rice becomes slightly translucent.  Add white wine, and stir until wine practically evaporates.  Add the pea puree and one cup of broth at a time until rice is fully cooked.  Before serving, add Parmesan cheese.

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