Lighter Chicken Enchiladas

I found this recipe on the Martha Stewart website via twitter.  Another great way to use those chipotles (they really should come in smaller cans)

• Coarse salt and ground pepper
• 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 2 tablespoons vegetable oil, such as safflower
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 teaspoon ground cumin
• 1 to 2 tablespoons minced canned chipotles in adobo
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 8 corn tortillas (6-inch)
• 1/2 cup grated Monterey Jack cheese (2 ounces)

1. In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
   
   
2. While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
   
   
3. Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving. 

The BEST stuffing recipe EVER!

I watched as Ina Garten made this recipe on her show the Barefoot Contessa, and just knew I had to give it a try. Boy, am I glad I did, it is the most moist, delicious stuffing ever! I plan on serving this recipe at the "Trashcan Turkey Camping Weekend" with the Happy Wanderer camping group!

3/4 cup large diced dried figs
3/4 cup dried cranberries
1/2 cup Brandy
1/2 stick butter
1 1/2 cup diced onions (2 onions)
1 cup 1/2" diced celery (3 stalks)
3/4 lb. pork sausage (sweet and hot mixed)
1 1/2 tablespoon chopped fresh rosemary
3 tablespoons pine nuts toasted
3 cups herb stuffing (she recommends Pepperidge Farms)
1 1/2 cup chicken stock
1 Extra large egg
salt & pepper

Place the dried figs and cranberries in a small saucepan with brandy and 1/2 cup water. Bring to a boil over medium heat, lower heat & simmer for 2 minutes, remove from heat and set aside.
Meanwhile melt the butter in large skillet over medium heat, add onions & celery, saute until softened.
Add sausage, crumbling with fork into bits. Cook til done --10 minutes or so.
Add figs & cranberries with the liquid. Add Rosemary and pine nuts and cook 2 minutes more.
Put stuffing mix in a large bowl, add sausage mixture, chicken stock & egg. Season with salt & pepper. Place in a buttered gratin dish and bake for 45 minutes.