Homemade Pudding (Egg free)

1/2 cup sugar
3 T cocoa
1/4 cup cornstarch
1/8 tsp salt
2 3/4 cup milk
2 Tbsp butter
1 tsp vanilla

Heat over medium heat until thick.

Mama Dye's Egg Rolls

My Mother-in-Law is an AMAZING cook! She is always showing me new fun recipes that are easy and delicious. She made her famous egg rolls last night via wonton style since the store was out of the bigger wrappers. They are pretty stinking good. And since I can never find her recipes I thought I'd start writing them down so I can keep them. Enjoy!

Egg Rolls:
cabbage
carrots
onion
mix with any chopped up meat (we used leftover turkey tenderloin)
slightly cook vegetables if desired

You can either hand grate all the veggies and mix or if you're really smart like my m-i-l you can just chop them in the food processor. Genius! Combine ingredients and place on egg roll wrappers. If using wontons have a little cup of water and run your finger around the perimeter and press gently to seal shut. If wrapping egg rolls wrap the egg rolls like a burrito and deep fry in about 1/2 inch ish of hot oil.

Dipping Sauce:
2 Tbsp. cornstarch
3/4 cup sugar
1/3 cup vinegar
2 Tbsp soy sauce
1/3 cup water
Mix cornstarch and water till lumps are gone. Add the rest of the ingredients and cook until thick.

Chicken Enchilada Casserole

This recipe goes with the Red enchilada sauce which is SO easy and really really good. Made this for my in-laws and got rave reviews from everyone. via gimmesomeoven.com with a few of my own modifications.

YIELD: ABOUT 8 SERVINGS

CHICKEN ENCHILADA CASSEROLE

Very easy and impressive. Seems like a lot of stuff but really you just layer it up and throw it in the oven. Serve with a salad and you're good! SO yummy! Feel free to vary ingredients based on what you have. 

INGREDIENTS:

• 3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe, which can be made gluten-free*)
• 16 corn tortillas, halved
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 6 scallions (green onions), thinly sliced (leave 1 sliced one to the side)
• 4 cups (about 1.5 pounds) shredded cooked chicken
• 2 cups shredded Monterrey Jack or Mexican blend cheese (separated)
• I also added about 3/4 cup of frozen mixed pepper that I sauteeed and added.
• 1 avocado, peeled, pitted and diced
• 1/2 cup loosely-packed chopped fresh cilantro
• 
  
• DIRECTIONS:

Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.

Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Combine black beans, corn, shredded chicken, 1 1/2 cups cheese, green onions and peppers. Sprinkle half the mixture and then cover with tortillas and sauce and repeat with a second layer of tortillas, then more of the bean chicken mixture. Then conclude with a final layer of tortillas and sauce (reserving about 1/2 cup of cheese to add partway through baking). Cover the pan with aluminum foil, then bake for 20 minutes.

Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 1/2 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.

*If you are not using my enchilada sauce and would like this recipe to be gluten-free, be sure to check the label of store-bought sauces to find one that is GF.

*To make this recipe gluten-free, be sure to check the labels of all ingredients to double-check that they are made gluten-free.