I found this recipe at The Curious Country Cook (blogspot).
yields: 12 mini muffins
1 cups zucchini, grated
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs – I used Italian style
Salt and Pepper
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will bereally soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.
This is a super quick enchilada recipe that is easy to spice up or tame. Use hotter salsa or more chili powder to add some kick. I use 1 tsp of chili powder and mild salsa since I’m sharing with a 2-year old!
I have made this dish before when in quite a rush using canned premium chicken chunks, so that is a way to make this an even faster meal.
If you use wheat tortillas, you will definitely have to warm them a bit first to make them supple enough to roll. Just place them in the microwave with a few damp paper towels among the stack. It doesn’t take long to warm them in the microwave, so don’t overheat or they will become rubbery!
Prep: 15 minutes Bake: 40 minutes Makes 5-6 servings
1 can of condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
1-2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterrey Jack cheese
6 flour tortillas (6″ or larger), warmed
1 small tomato, chopped
1 green onion, sliced
Heat oven to 350 degrees F. Stir soup, sour cream, salsa and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in large bowl.
Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in 11x7x2 baking dish.
Pour remaining soup mixture over filled tortillas. Cover baking dish.
Bake 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.
This was a recipe shared with me by one of the French teachers I worked with when I taught high school. It is delicious!
1 clove garlic
2 8oz packages of cream cheese, softened
1 cup butter, softened
1 tsp oregano
1/4 tsp basil
1/4 tsp dillweed
1/4 tsp marjoram
1/4 tsp thyme
1/4 tsp pepper
(all herbs are dried)
Directions:In food processor – process garlic until fine. Add cream cheese and remaining ingredients. Process until smooth stopping twice to scrape sides. Keeps a couple of months in the freezer or several days in the refrigerator.