Chicken Enchiladas and Pecan Brownies

I didn't post these Sunday night. I have been too busy and just forgot to do it. This is a pretty easy thing to make.

I boiled 2 chicken thighs, with some salt, pepper, garlic, cumin, and cayenne. I cooked until it was falling off the bone. Next I cooked a box of rice a roni, chicken and mushroom. I browned the rice, then added the flavor packet, 1 diced jalapeno (with the seeds), 4 cloves of garlic, and instead of the water it called for I added 2 cups of the liquid from the chicken I cooked. Let the chicken and rice cool. Then I diced the chicken and added it to the rice and added 1/2 of a small can of green enchilada sauce. On the side I had chopped up onion, shredded pepper jack cheese, and olives. I like using flour tortillas, this time I had the soft taco ones. I opened a large can of the green sauce, poured it into a large bowl. I also poured a small amount of that sauce in the bottom of my casserole dish. Next, I dipped each tortilla into the sauce then put in the rice/chicken mixture, some onions, and then cheese, next roll them up. I topped them with some of the leftover sauce, onions, cheese, and olives. I placed them in the oven at 375 for about 15 minutes, until the cheese is bubble.

Later that night Jake decided to use some more of those pecans his aunt gave him. I can't remember if I mentioned this but Jake's food allergies is why we started all of this cooking. He has tested positive for all nuts, except pecans(they have to be right off the tree and not around other nuts), sesame seeds, sunflower seeds, or oranges. Due to his EGID his doc suggested we cut out all soy, we did that for years, but we are now trialing it along with dairy because he didn't teat positive with those 2. But anyway back to the brownies. He used a recipe out of our Hershey book, Hershey's White Chocolate Chip Brownies. Without the chocolate chips and added pecans. Here is the recipe, 4 eggs, 1 1/4 cups sugar, 1/2 cup butter/margarine, 2 tsp vanilla, 1 1/3 cups flour 2/3 cups cocoa powder, 1 tsp baking powder, 1/2 tsp salt, and 1 1/2 cups chopped pecans.

Beat the eggs until they are foamy in a large bowl, gradually add in the sugar. Add the butter and vanilla, beat until smooth. Next add in the flour, cocoa, salt, and baking powder, beating until well blended. Stir in the pecans/chocolate chips.

Spread the batter into a greased 13x9x2 pan, Bake at 350 25 to 30 minutes. 

Jake used a round cake pan, so his turned out looking like a cake.

We topped it with whip cream and caramel.