Green Chile Chicken Enchilada Stack

YIELD: SERVES 6

Plan ahead as this recipe calls for already cooked chicken (here's a great methodfor quickly cooking delicious, tender chicken for recipes like this). The serving size of this recipe is 6 - although my family of 7 cleaned it up with no leftovers (that's five kids and two adults) so if you are serving 6 adults, you might want to make two or add a few extra layers. If you don't have a springform pan, you could try making this in an 8- or 9-inch square or round cake pan as long as the sides of the pan are at least 2 inches high (or more). For a square pan, you'll want to probably cut the tortillas to fill the pan.

INGREDIENTS

Sauce:
• 2 tablespoons butter
• 1/2 cup chopped onion (about 1/2 medium onion)
• 2 tablespoons flour
• 1/3 cup chicken broth
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (7 ounces) green chile enchilada sauce (homemade recipe here)
• ½ cup sour cream , light or regular
For Stacking:
• 5 white or whole wheat 9- or 10-inch tortillas
• 2-3 cups cooked, shredded chicken
• 4 ounces medium or sharp cheddar cheese, shredded (about 1 cup)
• 4 ounces Monterey Jack cheese, shredded (about 1 cup)
For Serving:
• Chopped tomatoes
• Diced avocados
• Chopped cilantro
• Lime wedges

DIRECTIONS

1. Preheat the oven to 400 degrees F.
2. For the sauce, in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce, sour cream, salt, and pepper.
3. To assemble, lightly grease a 9- or 10-inch springform pan (depending on the size of the tortillas you are using). Here's how it will be assembled: one tortilla, sauce, chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, sauce chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, remaining sauce and cheese. (Basically it's five layers of nearly the same thing except the final layer doesn't get any chicken.)
4. Bake uncovered for 20-25 minutes.
5. Let the enchilada stack rest for 10 minutes before serving. Cut into pie-shaped wedges to serve and garnish with tomatoes, avocado, cilantro and lime wedges, if desired.

Recipe Credit: Mel's Kitchen Cafe

Rolls (Nicole C.)

2 1/2 c water

1 stick butter
1/4 c powdered milk
1/2 c sugar
2 t salt
2 eggs
6 c flour
2 T yeast

In microwave melt butter and 1 c water.

In mixer add powdered milk, sugar, salt, eggs and 1 1/2 c water.

Add melted butter and water to mixer.

Add flour, two cups at a time.  Add yeast after first two cups of flour.  Knead for a couple minutes.

Let rise one hour.  Divide in thirds and roll out. Roll out and make crescent shaped rolls.  Let rise again another hour.

Bake 350 for 12 minutes.

Recipe Credit: Nicole Carpenter

Cinnamon Rolls (Nicole C.)

Dough

2 1/2 c water
1 stick butter
1/4 c powdered milk
1/4 c sugar
2 t salt
2 eggs
6 c flour
2 T yeast

Cinnamon Roll Filling
1 stick butter (room temperature)
Cinnamon (sprinkle liberally)
1/2 c sugar
1/2 c brown sugar

For cinnamon rolls:

In microwave melt butter and 1 c water.

In mixer add powdered milk, sugar, salt, eggs and 1 1/2 c water.

Add melted butter and water to mixer.

Add flour, two cups at a time. Add yeast after first two cups of flour.  Knead for a couple minutes.

Let rise one hour. 

After raising, roll out on floured counter.  Spread butter, sprinkle cinnamon, then sugar, then brown sugar.  Roll up and cut into 1 - 2 inch rolls (depending how big you want them).  Put in a greased pan.

Let rise another hour.

Bake 350 about 12 minutes (until golden, don't over bake)

While still warm (not hot), frost with cream cheese frosting.

Cream cheese frosting:

Stick of butter
8 oz cream cheese
3-4 cups powdered sugar
1 teaspoon vanilla
Splash of milk if too thick

Recipe Credit: Nicole Carpenter