A while ago, I made a delicious chicken and rice bake with cheddar from scratch, meaning it didn't have any cream-of-something soup or lipton's packets in it. I do think the recipe called for chicken broth, but I had homemade on hand. Now I can't find the recipe for the life of me, and I'm hoping someone might have a similar recipe, or be able to point me in the right direction!

The only thing I really remember is that it was cheesy and delicious, and actually pretty healthy. And I believe the chicken breasts halves were cooked whole (not diced.) I know that's not much to go on, but I'd appreciate any help!

My boyfriend has three friends coming to town for a post-christmas dinner tomorrow night. The couple is leaning towards something romantic (they originally wanted to go to Cafe Jacqueline, which is closed till the 2nd) while the other friend is a vegan, and hoping for something a little more budget-friendly. I just want good food!

The only thing I can think of off the top of my head is Dosa, but I'm afraid it might be a little too pricey. They will be at the Academy of Science in the afternoon, and we both work in the Financial District, so I'm hoping to find something in between.

Any suggestions?

I bought La Tortilla Factory brand corn tortillas (Ingredients: Organic stone ground corn flour, Filtered water, Trace of lime.) and used them to make enchiladas.

When I pulled them out of the oven, the tortillas had turned a dark green! I used a sesame-chipotle sauce that I've used before, but never with these results.

My boyfriend and I ate them anyways, because they smelled too darn good, and there was no harmful reason we could think of that would turn the tortillas green.

Any ideas as to what happened? I tried Google, but nothing came up. Thanks!

I'm trying to use up a variety of things in my weekly CSA share, and I'm having my usual problem where I come up with an idea, and then can't find a recipe to make it work!

I want to make enchiladas. I was thinking shredded chicken with roasted sweet potatoes and polano/anaheim chiles and jack cheese for the filling. I've had that combo in tamales and loved it, but I'm way too lazy to deal with masa on a weeknight!

I'm stuck on what type of sauce to use. I have lots of green chiles, so I could pick up some tomatillos and make a salsa verde, but I'm concerned it'll be too fresh/bright with the roasted flavors. I also have chipotles, and liked the look of this recipe. But I'm allergic to peanuts, and would have to substitute sunflower seed butter.

SPICY PEANUT SAUCE

* 2 c Water
* 1 tb Vegetable-flavored instant
* 1/2 ts Salt
* 1/2 ts Ground cumin
* 1/2 ts Minced garlic; (1/2 clove)
* 2 Canned chipotle chilies;
* 3 tb New mexican chili powder;
* 1 tb Vegetable oil
* 1/2 ts Dried oregano
* 1 tb Minced onion
* 1 tb All-purpose flour
* 3/4 c Creamy peanut butter
* Vegetable oil for softening
* 8 Corn tortillas; up to 10
* 1 c Grated cheddar cheese; (4
* 1 c Grated monterey jack cheese;

Instructions

To make sauce: In a medium saucepan, combine water, vegetable bouillon, salt, cumin, garlic, chilies and chili powder. Bring to a boil. Meanwhile, in a small saute pan, heat oil over low heat. Add oregano and onion; saute until onion is soft. Add flour and cook, stirring, for 1 minute. Stir the onion mixture into the chile mixture. Bring to a boil and cook about 2 minutes; remove from heat and strain. Add peanut butter and stir until well-combined; set aside. From Chez Jose restaurant, Portland, Oregon. Published in Oregonian FoodDay 2/23/99 (also 1994). Recipe by: Chez Jose restaurant, Portland, Oregon Converted by MM_Buster v2.0l.

Would that work with the filling I want? I'm in a very indecisive mood and can't decide if it sounds great, or sounds like a terrible idea! And if you think the salsa verde sounds better, do you have a good recipe?