The Big Sandy Mountaineer -

Senior News

 

June 13, 2018



The Senior Center now has a Facebook page, they post the days menu and the soup of the day. Please check it out and like the page.

Menus for the week:

Thursday,June 14- Creamy Pasta with ham and peas, carrot salad, and Peach crisp.

Friday, June 15- Fish burger, tater tots, cucumber salad, and Oatmeal raisin cookies.

Monday, June 18- Chicken salad wraps with chips and Kickin Pepper Jack broccoli soup, and brownies.

Tuesday, June 19- Cheesy ham and potato casserole, peas, green salad, and chocolate chip cookies.

Wednesday, June 20- Lasagna, corn, veggies, and bread pudding.

Recipe for the week:

Jalapeno Cream Cheese Chicken Enchiladas

Ingredients

3 skinless, boneless chicken breast halves

1 teaspoon cayenne pepper

1/2 teaspoon garlic powder

salt and ground black pepper to taste

2 tablespoons butter

1 large onion, minced

2 jalapeno peppers, seeded and minced (wear gloves)

1 (8 ounce) package cream cheese

1 tablespoon garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1 (28 ounce) can green enchilada sauce

7 flour tortillas

8 ounces shredded Monterey Jack cheese, divided

Add all ingredients to list

Directions

Preheat oven to 350 degrees F (175 degrees C).

Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.

Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.

Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.

Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.

Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

 
 

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