Chicken Enchiladas

 

• For the Chicken:
• 1 tablespoon olive oil
• ▢4 boneless skinless chicken breasts (about 1.5 pounds)
• ▢1 teaspoon sea salt
• ▢1 teaspoon garlic powder
• ▢1 teaspoon ground cumin
• ▢.5 teaspoon smoked paprika
• ▢.5 teaspoon cayenne pepper
• ▢1 16 ounce jar salsa verde ( I use Herdez)
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• For the Enchiladas

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• ▢12 medium corn or flour tortillas
• ▢6 cups shredded Monterey Jack cheese
• ▢2 cups shredded Mexican blend cheese (optional)
• ▢extra salsa verde (optional)

For the Chicken:

• Add the olive oil to the bottom of the Instant Pot, and add the chicken.
• Season the chicken with the sea salt, cumin, garlic powder, smoked paprika and cayenne pepper. Pour the salsa verde over chicken, and mix slightly to make sure chicken is evenly covered.
• Place lid on Instant Pot, set sealing valve to SEALING position, and hit PRESSURE COOK, or manual, for 10 minutes. After 10 minutes of cooking, do a natural release for 10 minutes, then hit CANCEL and do a quick release until pin drops.
• Open pot, and remove chicken to a large bowl. Pour the cooking liquid into another bowl.  Use a hand mixer to shred the chicken slightly. You want the chicken cut into small chunks instead of finely shredded. Or shred with 2 forks.

For the Enchiladas:

• Place about 1/3 to 1/2 cup of cooking liquid into a greased 9x13" baking dish.
• Place about 1/4 cup of chicken in a line in center of tortilla, and top with some shredded monterey jack cheese. Roll one end of tortilla over the filling, and form enchilada. Place enchilada, seam side down, into baking dish. Repeat process until all tortillas are made, and pan is full. 
• Spread about 2 cups of cooking liquid over enchiladas, and sprinkle 1 cup of monterey jack cheese over enchiladas. 
• Bake at 350 degrees for 20 minutes or until enchiladas are heated through and bubbly, then add Mexican blend cheese or more monterey jack cheese, if desired, and bake until cheese is melted. Remove from oven, and let stand for about 5 minutes before serving.

Brownie Cupcakes

 

• 1 cup butter, melted and cooled
• ▢2 cups white sugar
• ▢4 large eggs
• ▢2 teaspoon vanilla extract
• ▢1 cup cocoa powder
• ▢1 cup  flour
• ▢1 teaspoon salt

• In a large mixing bowl, whisk together the butter, sugar, eggs, and vanilla until well combined. Sift in the flour, cocoa and salt and stir just until combined. Using an ice cream scoop, spoon the batter into the prepared liners. Fill them about ¾ to almost full.
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• Bake for 22-26 minutes until the tops look crinkly and a toothpick inserted in the center comes out slightly dirty. Do not overbake them or they will become cakey. Remove from the oven and let cool for 10 minutes. Then remove from the pan and transfer to a wire rack and allow to cool completely. You can then frost or sprinkle with powdered sugar to serve.

English Muffin Bread

 

• 4 cups all-purpose flour
• 2 (1/4-ounce) packets instant yeast (4 1/2 teaspoons)
• 1 tablespoon granulated sugar
• 1 3/4 teaspoons kosher salt
• 1/4 teaspoon baking soda
• 1 1/4 cups whole milk
• 1/4 cup water
• 2 tablespoons olive oil
• 1 tablespoon butter, melted (optional)

Coat an 8 1/2-inch or 9-inch loaf pan, preferably metal, lightly with cooking spray.

Whisk flour, yeast, sugar, salt, and baking soda together.

Warm the milk, water, and olive oil together in a small saucepan or microwave until hot but not scalding.

Add to the flour mixture and beat until a tacky dough that clears the sides of the bowl forms (a finger pressed into the dough should not stick).

Remove the dough from the bowl and shape it into a ball. Place in the loaf pan and gently push down with damp hands to fill the pan in an even layer, making sure to go all the way to the corners.

Cover and let rise in a warm place until the dough has risen to just over the rim of the pan by about 1/4-inch, 45 minutes to 1 hour. About 20 minutes before the dough is ready, heat the oven to 400 degrees F.

Uncover and bake until the top is golden brown. For a shiny top, immediately brush the top with melted butter. Let cool for 5 minutes. Flip the bread out onto a wire rack and let cool completely, about 1 1/2 hours. The bread is best served sliced and toasted.