A 1 Cherry Cobbler Tart A1 Recipes
TWISTED A.1. CHERRY CHICKEN ENCHILADAS #A1
A.1. Original Sauce Recipe Contest Entry. A.1. sauce, shredded chicken thighs, and two types of cheese are encased in corn tortillas and enrobed in a dark chocolate cherry-studded enchilada sauce for a brand new twist on the traditional! Zesty, tangy, savory, and just a little sweet, these enchiladas are perfect on a cold night or with a frosty margarita.
Provided by kdfiekdi
Categories Sauces
Time 1h25m
Yield 16 enchiladas, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees. Liberally coat a 9x13 pan with non-stick spray.
- Place oil in medium saucepan and heat over medium-high heat. Add cherries, 1/2 cup onion, and chili powder to pan with oil. Cook, stirring constantly, until onions have softened and cherries have begun to release their juices, approximately 2-3 minutes. Turn heat down to medium-low. Pour enchilada sauce into pan with cherry mixture, stirring to combine. Cook, stirring constantly, until sauce begins to simmer. Sprinkle chocolate in pan with sauce, stirring until chocolate melts and sauce is uniform. Remove from heat and set aside.
- In a large bowl, stir together shredded chicken and A.1 sauce. Add remaining 1/2 cup onion, salt, pepper, garlic, sour cream, cream cheese, 1 1/2 cup Monterey Jack cheese, and 1/2 cup cheddar cheese to bowl. Stir vigorously until combined.
- Pour 1/4 cup enchilada sauce on bottom of prepared pan to coat. Place several tablespoons chicken mixture in the center of one corn tortilla, rolling around filling and placing in pan, seam-side down. Repeat until all 16 tortillas have been filled and rolled, and pan is full. Pour remaining sauce over enchiladas, covering evenly.
- Sprinkle enchiladas with remaining cheeses. Cover pan tightly with aluminum foil and place in oven for 35-40 minutes. Remove foil and sprinkle tomatoes over enchiladas. Return to oven and bake an additional 10-15 minutes until bubbly. Remove from heat and let sit 10 minutes before serving. Serves 8.
Nutrition Facts : Calories 411.7, Fat 22.7, SaturatedFat 12.1, Cholesterol 54.1, Sodium 1308.8, Carbohydrate 34.8, Fiber 5.8, Sugar 9.2, Protein 20
TART CHERRY COBBLER
This requires a flaky pie dough instead of a drop biscuit style topping. If you want to use a refrigerator pie crust instead of making your own that works just fine and the end result is well worth it!
Provided by s warren
Categories Cherry Cobbler
Time 2h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.
- Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.
- Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 50.1 g, Cholesterol 2.7 mg, Fat 6.2 g, Fiber 2.4 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 102.8 mg, Sugar 39.1 g
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