This week, we had a bunch of bananas on our counter. As the week finished, there were a few bananas left and they were the perfect state for banana bread. I have always wanted to make banana bread so I thought I would give this recipe a try. I found this recipe on: http://www.ourbestbites.com. The recipe calls for yogurt; however, aunt Debbie said I could substitute with sour cream. That is what I did, and the bread was really moist. Plus, the house smelled like fresh bread, there is nothing better than the smell of freshly baked bread. Right?
My sister and I decided to make Aunt Debbie’s Chicken Enchiladas for Sunday dinner. They are so simple to make and they taste so good! We recommend making the enchiladas the day you plan to serve them. If you let the enchiladas sit overnight they could get soggy and nobody wants to eat soggy enchiladas. If you prefer more spice, add hot chilies rather than mild ones.
Sorry about the overlapping categories. To make the banana bread gluten free, use gluten free baking flour. To make the enchiladas gluten free, use corn tortillas.
Classic Banana Bread
2 cups all-purpose flour (gluten free baking flour)
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt (or sour cream)
1 tsp. vanilla extract
2-3 Tbsp. brown sugar
Preheat oven to 350°. In a bowl, combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add bananas, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Sprinkle brown sugar on top. Bake at 350° for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan. Cool completely on wire rack.
Aunt Debbie’s Chicken Enchiladas
2 cups salsa
1 cup sour cream
2 cups diced chicken
1 can diced green chilies (mild)
1 can black beans (drained and rinsed)
1 3 oz package cream cheese
1/3 cup onion
1 package shredded Monterey jack and cheddar cheese
12 flour tortillas (corn tortillas for gluten free)
Mix salsa and sour cream in a bowl and set aside.
On tortillas spread a little cream cheese, add chicken, chillies, beans, onion and shredded cheese. Roll tortillas and place seam side down in a 9 by 13 baking dish.
Once all enchaladas are in place cover with the salsa mixture. Cover pan with foil and bake for 40 minutes in a 350 degree oven. Remove foil and sprinkle with remaining shredded cheese and bake for 15 more minutes. Let sit for 5 minutes before serving.