Thursday, July 14, 2011

Baked White Bean Dip & Creamy Chicken Enchiladas

Here's a recipe y'all may wanna try! I filled up so fast on the dip that I barely got to taste the enchiladas! It was all pretty tasty though! It wasn't my favorite meal, but I could see myself repeating it later down the road. Give her a try and let me know what you think!
Baked White Bean Dip
1 15-oz can Great Northern Beans, rinsed & drained
1 clove garlic, minced
1 3'' sprig fresh rosemary (leaves only)
1 shallot, chopped
1/4 C plain yogurt
4 T olive oil
1/4 t salt
1/4 t pepper
1/4 C dry bread crumbs
1/4 C grated parmesan cheese
Pita chips, small rye toasts, Naan or cucumber, for serving

Preheat oven to 350. Grease gratin dish with 1 T olive oil. Put beans, garlic, rosemary leaves and shallot into food processor. Blend in pulses.

Add yogurt, 1 T olive oil, salt & pepper. Blend until creamy. Pour into prepared baking dish.

Combine bread crumbs, parmesan cheese and 2 T olive oil. Sprinkle over beans. (If preparing this ahead of time, cover & refrigerate.) Bake uncovered 18-20 minutes or until golden. Serve immediately.

*To make your own bread crumbs: Use your favorite bread or whatever you have on hand. Break it into 1'' cubes. Bake at 350 for about 15 minutes until crunchy, stirring every 5 minutes. Put into food processor & blend. Very easy!

Creamy Chicken Enchiladas

2 C chicken cooked & shredded (I grilled mine, you can bake if you prefer)
2 T olive oil
1 clove garlic, crushed
8 oz. tomato sauce
1/4 t salt
3 C heavy cream
5 chicken bouillon cubes
1/3 C olive oil
12 tortillas
1 1/2 C montery jack cheese, shredded
1 large onion, diced
1/4 t sugar

Saute onion in 2 T olive oil. Stir in garlic, tomato sauce, salt, sugar & chicken. Cover & simmer 5 min. In a large saucepan, heat cream. Dissolve bouillon in cream, but don't allow it to boil. Set aside. In a small skillet, heat 1/3 C olive oil. Dip each tortilla & turn once. Drain on paper towel. Dip tortilla into cream mix. Place on a flat surface, put 3 T chicken mix & roll up tortilla placing it seam side down in a 9x13 baking dish. Pour remaining cream on top. Cover with grated cheese. Bake at 350 for 25-30 minutes.
Before it was baked

After it was baked. I didn't add all of the cream because it looked like too much, so the tops of these enchiladas had a bit of a crunch to them. Next time, I will add all of the cream and add the cheese during the last 10 minutes of baking.

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