Cranberry and Apple Stuffed Pork Chops

2 Tbs. and 1 1/2 tsp olive oil
1-1/4 onion, chopped
2-1/2 large granny smith apple-peeled, cored adn diced
1/4 cup and 1 Tbs balsamic vinegar
1-1/4 cup dried cranberries
salt and pepper
5(6oz) boneless pork chops
2 Tbs. and 1-1/2 tsp olive oil

Heat 1 tbs olive oil in a skillet over medium heat.  Stir in the onion and apple; cook and stir for 5 minutes.  Stir in the cranberries and balsamic vinegar, and continue cooking until the apple and onions have softened, about 5 minutes.  Season to taste with salt and pepper, then scrape the mixture onto a plate and refridgerate until cold.

Preheat the oven to 350 degrees.  Lightly grease a baking dish

Cut a large pocket into the pork chops.  Stuff the cooled apple mixture into the pork chops, and secure with toothpicks if needed.  Heat teh remainng oil in a large skillet over medium-high heat.  Season the pork chops with salt and pepper to taste then place them in the hot skillet. Cook on each side until browned, about 3 mintues, then transfer to a baking dish.  Top with the remaining apple mixture and cover teh baking dish with aluminum foil.

Bake in preheated oven until the pork is no longer pink in the center, about 40 minutes depeding on the thickness fo the pork chops.  Uncover, and bake about 10 more minutes or until the apple mixture has browned around the edges. 

I made this with chicken and we liked it, haven't tried the pork chops though. 

Balsamic Honey Glazed Pork Chops

2 Pork Loin Chops
Olive Oil
Salt and pepper
2 Cloves garlic, crushed
2 Tbs. honey
1/2 c. balsamic vinaigrette dressing

Heat enuogh olive oil to lightly coat your frying pan.  Heat oil on medium high heat.  Crush the cloves of garlic and rub on pork chops both sides, add salt and pepper to taste.  Add pork chops to the heated oil.

Brown pork chops on each side (about 2 min per side).  Once browned, reduce heat to medium low.  Add balsamic vinaigrette adn honey to the frying pan.

Coat the pork chop in the sacue and simmer for 10 minutes.

* you can marinate the pork chops in balsamic vinegar for 2 hours to get a stronger flavor.

Honey Ginger Chicken Breasts

Marinade:
1/3 cup of honey
1 tbsp fresh ginger, minced
1 tbsp fresh lemon juice
1 tbsp cider vinegar
1 tbsp soy sauce
1 tsp toasted sesame oil
1/2 tsp orange zest
1/2 tsp Worcestershire sauce
4 cloves of garlic, minced
Juice from 1/2 an orange
2 boneless, skinless chicken breasts, trimmed of fat

Combine the ingredients in a large zip lock bag, seal and shake well. Add the chicken breasts and toss to coat evenly. Place in the refrigerator for at least 2 hours, turning occasionally.
Other ingredients:
Cooking spray
Sea salt and freshly cracked pepper, to taste
1 tsp cornstarch
1 tsp water
Sesame seeds
Green onions

Remove chicken from bag, reserving marinade. Heat a large skillet coated with cooking spray over medium heat. Place the chicken breasts in the skillet and cook for 7-8 minutes then flip. (I wiped out the pan with a paper towel when I flipped them so the chicken wouldn't burn from the sugar in the marinade). Cook for an additional 4-5 minutes or until the chicken is cooked and the juices run clear.

While the chicken is cooking, strain the marinade through a sieve, discard the solids. Place marinade into a saucepan; bring to a boil. Cook 3 minutes. Combine the cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to saucepan, stirring with a whisk, cook for 1 minute. Remove from heat.

Let the chicken rest for 5 minutes; slice the breasts into thin strips then drizzle with sauce. Sprinkle the top with sesame seeds and green onions. Serve with more sauce on the side. Enjoy.

From: For the Love of Cooking

Coconut Sticky Chicken

6-8 boned, skinned chicken thighs (about 1½ lbs.)
2/3 cup canned coconut milk
1 tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes

Sauce:
¾ cup rice vinegar
½ cup sugar
3 tablespoons soy sauce
1 teaspoon hot chili flakes
4-5 green onions, finely chopped
1 Tbsp. cornstarch
2 Tbsp. cold water

Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.
Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). I cooked on my George Foreman Grill for 4-5 minutes. Baste frequently with remaining marinade…and use it all (I didn't do this on my Foreman Grill, but it would be great to do on the outdoor grill).
Transfer thighs to a warm platter and pour the sauce evenly over meat; garnish with green onions.

Sauce:
In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to around ½ cup, 8 to 10 minutes. Mix your corn starch and water and add to the mixture. Cook until thick, but not too thick...it doesn't taste as good if it is too thick. Use hot. Makes approximately ½ cup of glaze.

*If you don't have a grill or George Foreman, you can easily cook on the stove.

Poached Salmon on Citrus Salad

I make this salmon at work, it is super easy and they seem to love it.

1 lime
6 oranges
4 (4oz) skinless salmon fillets, about 1 inch thick
1/4 cup olive oil
1 tsp sugar
2 Tbs. cooking oil
6 wonton wrappers, cut 1/2-inch thick strips
4 cups arugula or baby spinach

1. Finely shred 1 teaspoon peel from lime; set aside.  Juice lime and 2 oranges; reserve 1/4 cup juice for dressing.  Pour remaining in large nonstick skillet with lime peel and 1/2 cup water.  Bring to a boil; add salmon.  Reduce heat.  Simmer, covered, 8 to 12 minutes, until fish easily flakes with fork.
2. Meanwhile, for dressing, in bowl whisk together reserved juice, olive oil, and sugar; season with salt and pepper.
3. In a second large skillet heat cooking oil over medium-high.  Cook wontons, 1 to 2 minutes, stirring often, until crisp.
4. Peel and section remaining oranges.  Drizzle dressing on greens, oranges, and salmon.  Pass wontons.

I didn't make the wontons to go with this recipe, but I'm sure they are probably good with it.

Zucchini Coins

I'm hoping to need a lot of zucchini recipes this summer, we'll see how it goes! But this was one I tried last summer and it was really good.

Olive oil
2 zucchini, sliced into thick slices
Sea salt and freshly cracked pepper, to taste
Marinara
Parmesan cheese, shredded
Italian seasoned panko crumbs

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat with cooking spray.
Slice the zucchini into thick slices. Toss the zucchini coins with a drizzle of olive oil, sea salt and freshly cracked pepper, to taste, until evenly coated. Place the coins on the baking sheet then spoon a bit of marinara on top, followed by Parmesan cheese, and a bit of panko crumbs. Place into the oven and bake for 15-20 minutes or when the zucchini is just tender and the panko is golden brown. Serve immediately. Enjoy.

From: For the Love of Cooking

Stuffed Pork Chops

4 Boneless Center-cut Loin Chops, at least 1" thick
4 oz. Smoked Gouda Cheese
4 Strips of Bacon, cooked and crumbled
2 T. Chopped Fresh Parsley
2 T. Olive Oil
Salt and Pepper
Preheat oven to 350 degrees. Grate the cheese and mix with the bacon and parsley. Cut pork chops horizontally most of the way through (but not all the way) to create a pocket for the filling. Divide the cheese mixture among the pork chops filling them by hand. Heat oil in a frying pan or grill pan if you have one. A panini maker or george foreman grill would probably work too. Sear each side of the pork chops for about 2 minutes per side. Transfer pork chops to a cookie sheet. Cover with tin foil and bake for 15 minutes or until juices run clear when pork chops are pierced with a knife. From: Five Little Peaches

Buffalo Chicken Dip

6 oz cream cheese ¼ c. cup blue cheese or ranch dressing (I used ranch) 1 cup mozzarella (I used cheddar because I didn't have moz.) Parmesan cheese (enough to sprinkle a thin layer) 2 large Chicken Breasts, cooked and shredded (or you can use 2 cans of canned chicken) Franks Hot Sauce to taste (I used Texas Pete Hot sauce and we really liked it) In a 11x7 (or 9x9) pan layer cream cheese, blue cheese dressing, mozzarella cheese and Parmesan cheese. Mix chicken with hot sauce (to the amount of heat you like). Place the chicken on top of the cheeses. Bake 20-25 min at 350 degrees. Serve with carrots, celery, pita chips, artisan bread, tortilla chips etc. I used bread and tortilla chips and preferred the tortilla chips. This was so yummy! I served it as a side to Pizza, but I'd recommend it for an appetizer or as a finger food for a party. Jeff and I both really liked it. Recipe from: The Sisters Cafe...with a few changes.

Twice Baked Potatoes

This is a recipe my boss really likes.  I have only tasted a bite of them, but they tasted pretty good if you like cumin.

4 potatoes
3-1/2 X 3-1/2 in. banana squash
1 Tbs. butter or dairy free margarine
1/4 tsp. cumin
1/2 tsp. salt
1/8 tsp pepper
Milk or rice milk

Wrap the banana squash in tin foil and bake the banana squash and potatoes for 1 hour and 10 minutes, at 400 degrees.  (Place banana squash on the upper wrack so it does not cook as fast.  When the potatoes are cooked cut them in half and hallow them out.  Scrape the banana squash into the same bowl and add the butter, cumin, salt, pepper, and just enough milk to give them the correct consistency.  Spoon the mashed potatoes back into the potato skins and sprinkle with paprika.  Bake just long enough to heat them up.

Quinoa

Yeild 6 to 8 servings

1/2 cup quinoa
2 Tbs oil
1/2 cup chopped onion
1-1/4 cup vegetable or chicken broth
3/4 cup chickpeas, cooked or canned, (drained and rinsed)
1 cup peeled, chopped sunchokes ( also known as Jerusalem artichokes)
1/2 cup peas, fresh or frozen
1/4 tsp pepper

Place the quinoa in a large bowl; fill with cold water.  Pour into a strainer, then return the quinoa to the bowl and rinse 2 to 3 times more.  Drain well.

Heat the oil in a 2-quart saucepan over medium-high heat.  Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3-5 minutes.  Add the onion and cook, stirring, until the onion is soft.

Add the vegetable broth and bring to a boil over high heat.  Add the chickpeas, sunchokes, peas, and pepper, and return to a boil.  Reduce the heat and simmer, covered, 20 minutes.  Fluff with a fork.

Banquet Chicken

This is the chicken that was served at my wedding dinner.

5 Chicken breasts
6 cloves garlic, minced
1/2 cup craisins
1/4 cup green olives
1/4 cup capers
3 bay leaves
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbs. dried oregano
2 Tbs. dried cilantro
Dash of coarse salt
Dusting of fresh ground pepper
1/2 cup brown sugar
1/2 cup cooking wine or apple juice

Mix all seasonings and pour over chicken.  Bake covered at 350 degrees for 50-60 minutes.

Shrimp Linguine

Ingredients:
1(8oz) pkg linguine Pasta (Gluten-free if needed)
1 1/2 Tbs. Olive Oil
4 cloves garlic, minced
1/8 cup onion, minced
1 cup chicken broth
1 cup rice milk
salt to taste
1/2 tsp freshly ground black pepper
1 lb. fresh shrimp, peeled and de-veined
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil
2 Tbs. corn starch

Bring a large pot of lightly salted water to a boil. Add linguine, and cool for 9 to 13 minutes or until all done; drain. Heat oil in a large saucepan over medium heat, and saute onion and garlic about 1 minutes. Mix cornstarch into rice milk until dissolved, then add rice milk to pan. Stir and cook until thickened. Add chicken broth to thin out sauce. Add parsley and basil. Cook the shrimp if needed. Stir the shrimp adn cooked sauce into the cooked linguine until well coated. Garnish with Parmesan cheese.
(Kenzie's Post)

Rosemary Pork Tenderloin

2 pork tenderloins
3 Tbs olive oil
1 Tbs white wine vinegar
1 Tbs soy sauce
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, crushed
1 tbs chopped fresh rosemary

Combine marinade ingredients and pour over pork in a ziploc bag. Marinate several hours or overnight in refrigerator. Grill on the barbeque or broil in the oven, turning often until internal temperature reaches 145 degrees. let stand 10 minutes, tented loosely with foil, before slicing (temperature will rise to 155 degrees while standing). Slice and serve.
(Posted by Kenzie)

Maple Salmon

From Keeping up Cooking

6 (6-ounce) salmon fillets
1/4 cup brown sugar
1/4 cup pure maple syrup
3 Tbs low-sodium soy sauce
1 Tbs Dijon mustard
1/4 tsp pepper
1/4 cup sliced almonds

Place salmon in a 9"X13" greased baking dish. Combine sugar, syrup, soy sauce, mustard and pepepr. Pour mixture over salmon. Cover with foil and bake at 425 degrees for 10 minutes. Remove foil and sprinkle fillets with almonds. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve hot.
(Posted By Kenzie)

Teriyaki Chicken

This recipe is kind of intense, but it is really good. After Rob informed me it was his third favorite meal I decided it was blog worthy. Enjoy

Ingredients for the chicken marinade:
4lbs of dark chicken meat (If you have a butcher shop near by, you can get them easily. If you do not, then you have to buy some skinless chicken thighs, bone them, but do not trim off the fat. No swapping to chicken breast, as it is not going to come out good at all!)
3 cups water
½ cup vegetable oil
½ tsp garlic powder
½ tsp white pepper
½ cup Kikkoman soy sauce
½ cup sherry cooking wine or a ½ cup substitute
Sherry Wine Substitute:
1/8 cup vinegar
1/8 cup water
1 tsp sugar

Broth/soup for the sauce:
(You can use store bought unsalted chicken broth)
1 carrot, cut into pieces
1 small piece of ginger
1 onion diced in four
2 cloves of garlic smashed
2 tbsp of Kikkoman soy sauce
2-4 oz cabbage
6 cups water

Teriyaki Sauce:
3 cups of stock, homemade or store bought
1/5 cup Kikkoman soy sauce
½ cup Kikkoman Teriyaki sauce
4 tbsp light brown sugar
11/2 tbs corn starch
1/5 cup cold water

Directions for chicken marinade:
Cut the chicken in bite-size pieces together with the fat. Place the chicken in a large container. Mix the sherry-wine-substitute- ingredients. Add water to the container with chicken, and sherry wine or substitute. Add garlic powder, white pepper, oil and soy sauce.

Put on a pair of gloves, mix all of the ingredients and start massaging the heck out of the chicken pieces. It usually takes me about 15-20 minutes. Once you are done, cover the container and place it in the refrigerator overnight.

If you are making the stock yourself, add whatever leftovers you have from the chicken. In a medium pot place chicken trims, bones, soy sauce, smashed garlic, carrots, onions, ginger root, cabbage and water. Bring to a boil, turn the heat down to medium-low, cover the pot with the lid and let it simmer overnight. (not the best smell)

If you are using store-bout chicken broth, measure 3 cups of it, in a small saucepan bring it to boil, add a couple of very small slices of ginger root, tiny bit of minced garlic and cook for about 20-30 minutes. Fish out the ingredients, creating a nice golden broth.

In the morning separate the stock from the remaining ingredients. Discard the vegetables and all, leaving only the stock.

Measure out 2 cups of broth from the stock you cooked, if you used store bought and it reduced too much while cooking then measure out enough extra to equal 2 cups. Bring it to a slight boil.
Meanwhile, mix the starch in 1/5 cup cold water and keep it aside until needed.
Add teriyaki sauce, soy sauce, and sugar into the slightly boiling broth, mix eerythign well ad turn the heat down to medium-low.

Add the starch mixture (give it a stir one more time before you add it). Mix the sacue very, very, well to prevent any type of lumps. Give it thirty seconds to accept the star4ch and thicken up. Your sauce should only be thick enough to leave a glaze on the spoon, or stick to the side of the pot if you splash a little bit of it – no thicker. Remove the sauce from the heat and start working the chicken.

Take the chicken out of the fridge. This is the not so fun part. Start mixing the chicken with the whisk, unless you have a standing mixer, then use the dough hook and turn it no. The chicken/marinade mix needs to run at least for 30 minutes. You will know it is done because all of the fat will be separated to look almost like a fatty white snow. This step cannot be omitted.

Once you are done with mixing the chicken, it is time to cook it. You can cook it either on a grill or a skillet. Both methods are good and the procedure is the same for both. Turn the heat up to maximum, spread just a little bit of oil on the surface, dump a portion of the chicken and let it cook 5 minutes on each side. Do not disturb the chicken while it is cooking. Once 10 minutes are up, pour some of the sauce over it, toss the chicken with the sauce once or twice, and its done!

Serve with rice and steamed vegetables. Pour some of the sauce on top of the chicken once you start serving.

(Kenzie's Recipe)

Chewy Granola Bars

These are just the right consistency for me. They are chewy with a tiny bit of crunch.

2 cups old-fashioned oats
1/2 c. flax seed, milled
1/4 c. quinoa
3/4 c. shelled sunflower seeds
1 c. chopped nuts (any kind or combination)
1 c. shredded coconut
1/2 to 1 tsp. cinnamon (desired amount)
1/2 tsp. salt

1/2 c. brown sugar or organic agave nectar
1/2 c. honey
2 tsp. molasses or corn syrup
4 T. butter (dairy free margarine for dairy free)
2 tsp. vanilla
4 T. peanut butter
1 c. dried, chopped fruit (optional)

1. Mix first 8 ingredients together and place on a rimmed baking sheet. Toast in a 400 degree oven for 12 minutes. Stir and let cool at least 15 minutes.
2. Bring next 4 ingredients to a simmer, stirring continuously. Stir in the vanilla and peanut butter and cool for 2-3 minutes, stirring occasionally.
3. Put the toasted ingredients and dried fruit in a large bowl and pour the liquid ingredients over it. Mix very well.
4. Place parchment or wax paper in the rimmed baking sheet and butter the top side, then place the granola bar mixture in the pan. Put another butter sheet of paper, buttered side down, on top of the mixture and press down. Roll with a rolling pin to make it very tight, smooth, and even.
5. Let set for 2-3 hours and cut into desired bar size. Makes about 20-24 bars. Package in snack size bags or an airtight container. If not using within next few days, store in freezer. They keep very well, and thaw quickly. (Really yummy frozen, too!)

*Check the label for the oats for gluten free

From: The Sisters Cafe

Twice Baked Potatoes

I had never had a recipe for twice baked potatoes, I just mashed the potatoes with butter and milk. But when I saw this I thought it was definitely worth a try. They were so delicious. I'm sure I'll only be making them for special occasions with all the cheese, butter and sour cream, but they were so yummy!

INGREDIENTS
4 large russet potatoes, scrubbed clean
2 tablespoons butter, melted
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup sour cream
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

DIRECTIONS
Preheat the oven to 400 degrees.
Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato.
Remove the potatoes from the oven. Let them cool for about 10 minutes.

Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.
Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 3/4 cup cheese, sour cream, milk, salt and pepper. Mix well.

Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining cup of cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.

Serves 8 as a side dish.

*If I am making this ahead of time I will skip the broiler step, pull the prepared potatoes out of the refrigerator, and place them in a 350 degree oven for 30 minutes.

Adapted from: Melanie Andrews

Black Bean and Sweet Corn Quinoa

My mom introduced me to quinoa, so when I saw this recipe I was excited to try it. It was delicious! It is a little bit on the spicy side, so if you don't love things spicy, you may want to cut down on the cayenne pepper. Quinoa is very healthy, so this is a great side dish to substitute for pasta or rice once in a while.

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled - it is delicious both ways!

From: My Kitchen Cafe

Gluten Free Banana Crunch Muffins

(Gluten and Dairy Free)

½ cup tapioca flour
½ cup millet flour
1 cup sorghum flour
½ cup brown rice flour
½ cup coconut flour
1 ½ tsp. zanthum gum
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound dairy free margarine, melted
2 extra-large eggs
3/4 cup soy milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas): we just pureed all three bananas
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola (If you don't have granola, just use quick oats or old-fashioned oats)
1 cup sweetened ground coconut (you can used shredded, I just prefer ground because of the texture)
Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flours, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted margarine and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, walnuts, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Adapted from the Barefoot Contessa

Honey Lime Chicken Enchiladas

These enchiladas are delicious. The great thing about this is that the chicken is so good you can use it in a lot of different ways: salads, burritos, tacos, or however you can think of.

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas (Corn tortillas for gluten free)
1 pound Monterrey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream or sour cream

Mix the first four ingredients and toss with shredded chicken.
Let it marinate for at least 1/2 hour.
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover marinade.
Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top.

*To Freeze: Cover with plastic wrap and foil, then freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer,
until brown and crispy on top.

*Gluten Free: the chicken is gluten free and would be great for a salad. If you substitute corn tortillas, this might be gluten free..I just don't know if the enchilada sauce is gluten free. You could make it from scratch to make it gluten free.

From: Brittany and The Sister's Cafe