Enchilada-Zagna

This recipe I found in the Sunday paper among the coupons. I thought that this recipe lacked flavor so next time I will add Frank's Hot Sauce or use medium enchilada sauce and serve with salsa.

3 cups cooked chicken breast, cubed
28 oz. mild enchilada sauce
8 oz. sour cream
1 can evaporated milk
2 cups shredded cheddar cheese
1 can diced green chilies, undrained
12 corn tortillas

Preheat oven to 350. Grease 13x9-inch baking dish.

Combine enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chilies in medium sauce pan. Cook over medium heat, stirring constantly until cheese has melted and mixture is smooth. Remove from heat.

Spread 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.

Bake for 40 minutes. Uncover; cook for at least 10 minutes before serving.

Sour Cream Substitute

For baking -

• 7/8 cup buttermilk or sour milk plus 3 tablespoons butter
• 1 cup yogurt plus 1 teaspoon baking soda
• 3/4 cup sour milk plus 1/3 cup butter
• 3/4 cup buttermilk plus 1/3 cup butter

For cooked sauces -

• 1 cup yogurt plus 1 tablespoon flour plus 2 teaspoons water
• 1 cup evaporated milk plus 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.

For dips -

• 1 cup yogurt - drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture.
• 1 cup cottage cheese plus 1/4 cup yogurt or buttermilk, briefly whirled in a blender.
• 6 ounces cream cheese plus 3 tablespoons milk, briefly whirled in a blender

For lower fat -

• 1 cup low-fat cottage cheese plus 1 tablespoon lemon juice plus 2 tablespoons skim milk, whipped until smooth in a blender
• 1 can chilled evaporated milk whipped with 1 teaspoon lemon juice

Found this information at about.com

Pico de Gallo

Beau and I LOVE this pico! I have made 3 batches this month! I forgot to take a picture before we ate it all but you get it :)

8 Roma Tomatoes (I used 6 because I'm not a fan of too much tomatoes)
1/2 White Onion
1 Jalepano (We use 2, we like it spicy)
1/2 Lime, Juice
Pinch of Sugar
Cilantro, Garlic Powder, Salt and Pepper....to taste (we use quite a bit of season salt)