Bethany's Recipe Box

Enchiladas Ingredients Marinated chicken - we typically do cilantro lime chicken thighs pre-marinated from store 1 poblano pepper diced I small can diced tomatoes drained  1 can black beans  1 can green chili sauce Flour tortillas taco size  Preheat oven to 350 Drain black beans into a container - keep the juice  Grill chicken and cut into strips  In a skillet sauté poblanos, half the black beans and diced tomatoes. Pour small amount of black bean juice. Cook until poblano softens a little  In a small sauce pan heat rest of beans until you can smash them. Add some bean juice until it’s smooth.  Spread smashed black beans onto one side of tortilla. Fill with poblano mix and roll. Place into greased 9x9 pan. Once the pan is full, pour can of enchilada sauce over the enchiladas and add cheese.  Heat in oven until sauce bubbles

Best chicken and Dumplings Ever! I use chicken breast, use what ever part or all of the chicken, you wish. Boil chicken with salt and pepper to taste. I add 2 tablespoons chicken bouillon to kick up the broth flavor to a rich tasty broth. Once chicken is done remove it from the pot. Debone or shred if you wish.  Dumplings: 2 cups a.p.flour 1 t salt 1/2 t baking powder 1 tablespoon sugar 3 tablespoons shortening  1 egg Milk Mix all but the egg and milk till meal like texture, mix egg and a little milk add to flour mix and combine with enough milk to make a thick dough. Turn out on floured surface,knead for a few min. Roll out 1/8 inch thick  slice into pieces the size you want your dumplings  to be. While your broth is at a boil drop in dumplings a few at a time cook about 8 to 10 min.  Mix 1 can cream of mushroom soup with 1/2 c heavy cream and add to pot along with 2/3 stick butter. Stir, now add chicken back to pot, stir, turn off heat let sit 10 to 15 minutes...