Dish party, really URGENT?!

Best Answer - Chosen by Voters

Chicken Enchiladas

8 flour tortillas
2 cups shredded rotiserie chicken or shredded cooked chicken breast
2 cups shredded sharp cheddar cheese
1 can cream of mushroom or cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can diced green chilis
Chili Verde Salsa

In saucepan, combine soup, 1 cup of the cheese, milk, sour cream, and chilis. Bring to a boil and allow cheese to melt. Fold in chicken. Divide chicken mixture between tortillas and roll up, placing seam side down in baking dish. Pour Chili Verde sauce over the top and sprinkle with cheese. Bake until cheese is melted and enchiladas are bubbling. If you want, serve with extra sour cream and sliced olives.

Spinach rice casserole

Ingredients
For the rice
1 ? tablespoons vegetable oil
1 tablespoon kosher salt or house seasoning
1 teaspoon freshly grated nutmeg
up to 1 teaspoon ground cayenne
up to 2 teaspoons Freshly ground black pepper
2 cups white rice
4 cups fresh cold water

For the veg:
1 tablespoon vegetable oil
2 cups diced Vidalia onion
2 teaspoons kosher salt or house seasoning
18 ounces fresh baby spinach leaves
5 to 7 roasted garlic cloves, chopped
1 tablespoon Dijon mustard

For the custard
1 cup Half & Half or whole milk
3 large eggs, at room temperature

8 ounces Pepper-jack cheese, shredded
Paprika

Method
Heat oven to 375 and grease a 9 x 13 casserole.

Heat a 4 to 5 quart saucepan over high heat for 2 minutes. Add the oil and heat for 1 full minute. Add the salt, then the nutmeg, then the cayenne. Toast the seasonings for 1 minute. Add the rice and toast, coating with the oil and the seasonings, stirring frequently for 2 minutes. Carefully pour in the water and stir. Put a square of foil on the saucepan and then a tight-fitting lid. Bring the rice mixture to the boil, reduce heat to simmer and set a timer for 15 minutes. After 15 minutes, remove the saucepan from the burner and set aside.

Meanwhile, heat a large sauté pan over high heat for 2 minutes. Add the oil and heat for 1 full minute. Add the diced onion stir to coat with the oil. Continue to cook for 2 to 3 minutes, stirring frequently then add the salt and cook an additional 2 to 3 minutes. Mound in the spinach, sprinkle lightly with salt and clamp on a lid and cook until the spinach begins to wilt. Remove the lid and stir to further reduce the spinach. Add the chopped garlic and the mustard and stir to fully incorporate.

Take the lid off the rice and fluff with a fork. Spoon the rice into the sauté pan with the onion/spinach mixture and stir to combine. Whisk the eggs into the milk and pour into the onion/spinach/rice mix and then add the cheese, mix everything together thoroughly.

Spoon the mixture into the prepared casserole and sprinkle the top with paprika. Place the dish into the hot oven and bake for 30 to 40 minutes until golden and puffed. Remove from oven and allow to rest for 7 to 10 minutes before serving.

Hey, I see you're a big fan of food and you really love to cook different foods with that desired passion. I just purchased a really great recipe guide online and I have now been able to cook fabulous dishes with my guests always complementing the great food I cook.

http://bit.ly/hi7HSj