Mama's in the Kitchen Cooking and Baking

Chicken Enchiladas with Homemade Enchilada Sauce 3 C. shredded chicken ... 3 C. shredded cheese your choice 2-3 C. enchilada sauce (canned or homemade) 1 sm. can chop hatch chiles only use 2 tbsp. ⅓ C. chopped fresh cilantro 1/2 of a fresh hatch chile 2 fresh jalapenos de-veined n chopped 12 corn tortillas Enchilada Sauce recipe 1 Tbsp. oil 1, 15oz. Fire roasted tomatoes ½ onion, chopped 3 Tbsp. chili powder 2 tbsp. garlic powder 2 tbsp. cumin powder 1 to 2 tbsp. knorr tomate 1 to 2 tbsp. knorr pollo 1 tsp. sugar 4 oz. cans tomato sauce ½ C. water or chicken broth 1/2 tbsp. pepper Preheat oven to 350 degrees. Combine the chicken with and 1/4 cup of the veggies for the sauce Add dry spices from above just a little sprinkle and pepper to taste. Soften the tortillas by dipping tortilla in the enchilada sauce one at a time.  Place tortilla on a plate.   Spray a 9 x 13 pan with cooking spray.  Fill each tortilla with about ¼-1/3 cup of chicken mix

ChocoFlan 1/2 cup cajeta ... 1 can (12 oz.) evaporated milk 1 pkg. (8 oz.) Cream Cheese softened 1 can of condensed milk 6 large eggs 1 tsp. vanilla 1 cup sugar Mines a homemade chocolate cake batter. But you can use 1 pkg. chocolate cake mix 1 cup water Heat oven to 350ºF. Pour cajeta into 12-cup fluted tube pan/bundt cake pan sprayed with baking spray. Blend evaporated milk, condensed milk, cream cheese, eggs, vanilla, and sugar in a blender until smooth. Beat cake mix as directed on package , mix well. Pour over cajeta in tube pan; gently ladle flan mixture over cake batter it might mix n swirl a bit if you pour it to fast, slow down if this happens.  Cover pan with foil sprayed with baking spray, sprayed-side down. Place in larger cake pan deep enough to Add enough water to come halfway up the side of tube pan. Bake 1-1/2 to 2 hours or until a toothpick inserted near center comes out clean.  Cool about 20 minutes in pan on wire rack, Loosen dessert from side of pan; inv

Pumpkin Pancakes 2 cups all-purpose flour 2 tablespoons brown sugar 1 tablespoon sugar 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon pumpkin spice 1 3/4 cups milk, heavy whipping or half n half 1/2 cup canned pumpkin {not canned pumpkin pie} 2 eggs 2 tablespoons oil In a large bowl combine your dry ingredients. Then in another bowl, stir together your milk, pumpkin, eggs and oil. Add pumpkin mixture to flour mixture. Stir until well combined and moist. In a lightly greased griddle or skillet – pour about 1/4 cup of the batter c ook over medium heat for 1-2 minutes on each side or until pancakes are golden brown.  Repeat for remainder of batter. Serve warm with syrup, fresh whipped cream, or any other toppings you like. Enjoy A little taste of South Texas Comfort Food from yours truly ♡Mama in The Kitchen♡ ☆✿░S░H░A░R░E░✿☆            ♡░T░O░♡         ☆✿░S░A░V░E░✿☆ ☆

Chicken Flautas 3 chicken breast boiled n shredded 1/4 cup onions, diced ... 2 teaspoons cumin powder 2 teaspoons garlic powder 1tbsp. Knorr Tomate 1 tbsp. Knorr Pollo 1teaspoon pepper 2 ounces of tomato sauce 24 to 30 corn tortillas softened in oil In a large pot, combine the shredded chicken along with onions saute until onion looks translucent, then add spices, stir well to combine, taste n add more spices if needed. Add the tomatoes sauce n a little of the water from where you boiled the chicken. Cook until the water evaporates. Preheat 1 cups of oil to medium heat in a heavy, deep skillet or pan. Start filling and rolling. Add about 3 to 4 tablespoons of filling in each tortilla. Roll as tight as you can, place seam down. Roll all the tortillas first.  Cook the flautas for a minute or two on all sides or until golden and crispy. Serve with some fluffy rice and beans Oh maybe some sour cream, avocado, salsa or pico de gallo, or any topping of your choice.   Enjoy A