Chipotle Chicken Enchiladas

9 corn tortillas

1 15-oz. can crushed fire-roasted tomatoes

1 cup low-sodium chicken broth

2 Tbsp. packed fresh cilantro

½ small chipotle chile in adobo, plus 1 tsp. sauce from the can

½ tsp. ground cumin

2 Tbsp. vegetable oil, plus more for the dish

Kosher salt and freshly ground pepper

2 cups shredded rotisserie chicken (skin removed; about 8 ounces)

½ cup sour cream

1 cup shredded monterey jack cheese (about 4 ounces)

1 cup shredded cheddar cheese (about 4 ounces)

Diced avocado and sliced scallions, for topping

Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.

Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.

Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.

This recipe can be found here.

Dark Cocoa Spice Cookies

2½ cups flour

½ cup unsweetened dutch process cocoa powder

1 tsp. ground cinnamon

1 tsp. ground cardamom

½ tsp. baking soda

¼ tsp. salt

1 cup (2 sticks) unsalted butter, softened

1½ cups dark brown sugar

2 egg yolks

1 tsp. coconut extract

Sift together flour, cocoa, cinnamon, cardamom, baking soda, and

salt in medium bowl; set aside.

Beat butter and brown sugar in large bowl with electric mixer at

medium speed until light and fluffy. Beat in egg yolks and coconut

extract. Add sifted flour mixture and mix well.

Gather dough into ball and divide into 4 equal pieces. Shape each

piece into 6-inch long log. Wrap in plastic wrap and refrigerate 3 to

4 hours or until firm.

Heat oven to 325°. Line cookie sheets with parchment paper. Slice

each log into 16 cookies. Place 1 inch apart on cookie sheets and

bake 12 minutes. Cool on cookie sheets 5 minutes. Remove to wire

racks; cool completely.

Can't Leave Alone Bars

1 white cake mix

1/3 cup oil

2 eggs

1 14 oz. can sweetened condensed milk

1 cup semi-sweet chocolate chips

4 Tbsp. margarine

Preheat oven to 350°

Mix cake mix, eggs and oil. Spread 2/3 of batter in greased 9X13 pan with floured hands. Set other 1/3 aside.

In microwave safe bowl pour milk, chocolate chips and cut up margarine. Microwave 45 sec., stir until smooth. Heat mixture more if needs to be more melted.

Pour into pan over cake. Take remaining batter and drop by teaspoonfuls over chocolate mixture.

Bake for 20-25 minutes until it is golden on top.

Let cool completely before cutting. 


This recipe can be found here.

Chocolate Crumb Bars

1 cup butter or margarine, softened

1¾ cup flour (add more if needed)

½ cup sugar

¼ tsp. salt

2 cups chocolate chips

1 can (14 oz) sweetened condensed milk

1 tsp. vanilla

1 cup chopped walnuts (optional)

Preheat oven to 350°.  Grease 9 X 13 pan.

Beat butter until creamy.  Add flour, sugar and salt; mix until crumbly.  With floured fingers, press 2 cups crumb mixture onto bottom of pan, reserving the remaining mixture.

Bake for 10-12 minutes, until edges are golden brown.

Combine 1 cup chocolate chips and sweetened condensed milk in small saucepan.  Warm over low heat, stirring until smooth.  Stir in vanilla.  Spread over hot crust.

Stir nuts and remaining chocolate chips into reserved crumb mixture; sprinkle over chocolate filling.

Bake for 25-30 minutes or until center is set.  Cool in pan on wire rack.


This recipe can be found here.