Minced chicken with vegetables in lettuce cups (May 2003) Easter Lamb roasted with artichokes and potatoes (April 2003) Flourless Chocolate Cake with Chocolate Glaze (February 2003) Potato Leek Soup with cheese (January 2003) No bake egg nog cheese cake (December 2002) Pecan Pie with Bourbon Creme (Good Housekeeping) Chicken Enchiladas (November 2002) Spicy Black Bean Soup (October 2002) No Bake Creme Brulee (September 2002) Anise Ricotta Cake (August 2002) Chocolate, Pecan & Dried Cherry Cookies (July 2002) Seafood Torte (June 2002) Shrimp & Sesame Sticks with Apricot Sauce (May 2002) Damn Fine Gumbo (April, 2002)

Chicken Enchiladas with Salsa Verde 1 roasted chicken, shredded corn tortillas 1 large onion, chopped 2 tablespoons garlic, chopped 1 can green chiles 1 1/2 cups half & half 1 leek, chopped 2 cups Monterey jack cheese, shredded 2 cans salsa verde Preheat oven to 375 degrees. In a large skillet cook onion in olive oil until translucent. Add canned chiles and the shredded chicken. Stir until well combined. Spray the pan with non-stick coating. Dip corn tortillas in water to moisten and fill with chicken mixture and a little bit of cheese. Place tortilla, seam side down in pan and repeat until all chicken mixture is used. In a large saucepan, sauté leek and garlic until translucent. Add half- &-half, salt and pepper. Bring to a boil then reduce heat. Add 3/4 cup of cheese stirring constantly until well combined. Stir in 1 can salsa verde. Pour mixture over enchiladas. Pour 1 can salsa verde over cheese mixture and the rest of the cheese. Bake in oven for 20-30 minutes.

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Shepard's Point


117 Queen St., Beaufort, NC 28516  | Telephone: (252) 728-3899 | Fax: (252) 728-1641 | email: chef@beaufortgrocery.com