Deep in the back of my cookbook cupboard, I unearthed a long-forgotten gem: Best of the Best from Arizona Cookbook. I’m not even sure where this came from, but I browsed through it the other night and my mouth was watering. We are huge Mexican, Tex-Mex, southwestern fusion, etc. food addicts here.

Last week we tried a new enchilada recipe that was a hit! This week we had a enchilada variation that I found in the Arizona cookbook. The recipe may call itself tacos, but this is more like an open face enchilada or enchilada casserole - or even an enchilada pie. Personally, I prefer to make enchiladas this way - so much easier than the hassle of rolling flaky corn tortillas (a task I just hate).

Unlike the previous enchilada recipe, this, um, is not particularly… healthy. It is, however, nutritious and creamy and comforting and OH-so-delicious. Another rave-worthy hit in our household! The kids, the husband - they were all nuts for it.

Kids in the kitchen: It was a gorgeous day yesterday and the kids were outside on their bikes and scooters playing in the park with friends. I was perfectly happy for it to be that way. Had there been a child around, cheese shredding would have been a useful occupation.

Tip: That does remind me, though. I used to always keep packaged shredded cheddar on hand for the convenience factor, but the kids LOVE to shred cheese and it’s such a useful way for them to be involved with me in the kitchen (without being underfoot or otherwise a nuisance) that I’ve taken to buying blocks of cheese just so they can help out. It’s cheaper anyway, and personally I prefer the texture and flavor of freshly grated cheese.

Side dish: I kept it simple… steamed asparagus and some orange sections. I also served this with fresh, chopped jalepeño on the side, because my honey likes it that way. He sprinkled them on top of his portion for the additional flavor - and some heat.

Planning ahead: I’m so organized! (For once!) As I was planning my menus this week, I decided I would work smart. Last night we had the cream taco casserole. I grilled and chopped twice as much chicken as I needed and stored half in the fridge for dinner tonight (which is Jen’s BBQ chicken rollups). Hoo-ha! Thanks, Jen!

Cream Taco Casserole

12 corn tortillas
2 tablespoons vegetable oil
1/2 medium onion, finely chopped
1 pint light cream or half-and-half
1-4 oz can diced green chilis
2 tablespoons southwest seasoning (cumin/chili powder mix) or taco sauce mix
3 cups cooked chicken, coarsely chopped
8 ounces sharp cheddar cheese, grated

1. Grease a 2 quart casserole dish with butter or cooking spray. Preheat oven to 350F.

2. Grill boneless, skinless chicken pieces (I use frozen breast tenders) until no longer pink in the center. Set aside to cool for 5-10 minutes. Once cooled, coarsely chop into bite-size pieces.

3. Heat a small amount of vegetable oil in a medium skillet and heat tortillas one at a time, just until softened. Cool on a paper towel. Slice into thirds and lightly salt. Place loosely in the bottom of the prepared casserole dish.

4. Sauté chopped onion in a small amount of vegetable oil. Add the cream and stir over low heat for 5 minutes. Add chiles and southwestern seasoning and stir to blend.

5. Layer chicken over the tortillas, followed by a layer of the shredded cheese. Pour the cream sauce over the top.

6. Bake, uncovered, for 45 minutes. Serves 6.

Mmmmm, make it for dinner tonight!

PointsandPrizes.com Keyword: TORTILLAS worth 50 points good through 03/02/08.
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