Honey Cake

I've been craving cake for days. And the latest Cook's Country featured a really nice looking recipe for honey cake. So, when the Toddle-Bot went down for his nap today, I got to work!

Honey Cake
From Cook's Country August/September 2015
2 1/2 c. flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. water
4 large eggs
6 Tbsp. unsweetened apple sauce
1/4 c. canola oil
1/4 c. orange juice
1 tsp. vanilla extract
1 3/4 c. honey (preferably raw)

1. Combine flour, salt, baking powder, and baking soda.
2. In a separate bowl, combine water, eggs, apple sauce, oil, orange juice, and vanilla.
3. Whisk honey into liquids until mixture looks homogeneous.
4. Whisk liquids into dry ingredients until well combined.
5. Pour into greased and floured 12-cup Bundt pan. (Or do what I did and use a 9"x13" baking dish.)
6. Bake at 325F for 45-55 minutes if using a Bundt pan. (Mine took about an hour in the Pyrex baking dish.)
7. Allow to cool for at least 30 minutes before turning out of pan. Optionally glaze once cool.

The folks and Cook's Country just recommended a simple vanilla icing for this cake: icing sugar, water, and vanilla. I wanted something that would accentuate the honey's flavour even more (not to mention use up the last few spoonfuls of honey from the jar), so I went a different route...

Honey-Orange Glaze
2-3 Tbsp. honey
1 c. orange juice

1. Boil orange juice until reduced to 1/4-1/3 c.
2. Combine with honey. Cook down a bit more if desired.
3. Pour over cake.

Spaghetti with Broccolini and Capers

Have I mentioned how much I love the "30 minute supper" recipe cards that come with the Cook's Country magazines? They are amazing! Like, seriously, they have become my go-to for weeknight suppers. TF takes the toddle-bot out for a walk and while they're at the park, I get going on dinner. I usually don't actually manage to finish everything in 30 minutes, but it still makes for a quick, easy, and usually quite delicious dinner. So, here's yet another selection from our ever-growing recipe card collection!

Spaghetti with Broccolini and Capers
Slightly adapted from Cook's Country August/September 2015
375g spaghetti (or other long, noodle-y pasta)
1 Tbsp. + 1/4 tsp. coarse sea salt
2 Tbsp. extra virgin olive oil
1/2 tsp. black pepper
400g broccolini, trimmed and cut into 2-inch lengths
2 cloves elephant garlic (or 4 cloves regular garlic), sliced thin
2 c. chicken broth
1/2 c. dry white wine (I used 20 Bees)
1 c. grated Pecorino Romano (~2 oz.)
1/2 c. capers, drained and minced
1 Tbsp. lemon juice

1. Bring 4L water to a boil in a large pot. Add pasta and 1 Tbsp. salt. Cook, stirring often, until al dente. (This took about 7 minutes for my spaghetti.) Drain, reserving ~1/2 c. of the cooking water.
2. Heat the oil over medium-high heat. Add broccolini, garlic, pepper, and remaining 1/4 tsp. salt. Cook until broccolini is just tender (4-5 minutes). Remove to plate.
3. Return empty pan to heat and add broth and wine. Cook until liquid is reduced to about 3/4 its original volume.
4. Toss pasta with liquid from pan. Adjust consistency with reserved cooking water as desired.
5. Add cheese, capers, and lemon juice to pasta. Toss with broccolini mixture.
6. Serve with additional cheese grated on top.

Bean and Beef Burritos

We needed something quick and easy for dinner on a lazy Sunday afternoon and the latest Cook's Country was able to provide. I tried making it as written and it was okay... not great though. I made a few adjustments that TF agrees give it a bit more body and flavour. I think this recipe provides a solid base, but I'd probably tweak it even more if I made it again.

Beef and Bean Burritos
Adapted from Cook's Country August/September 2015
1 (15 oz.) tin black beans, divided
1 Tbsp. canola oil
2 onions, minced
1 bay leaf
1 Tbsp. cumin seeds, bruised
1/2 Tbsp. coriander, crushed
1 Tbsp. chipotle chiles in adobo sauce
1 Tbsp. garlic paste
800g lean ground beef
1 (14 oz.) tin fire-roasted diced tomatoes
1 tsp. coarse sea salt
1/2 c. fresh cilantro, minced
lettuce
cheddar cheese, grated
sour cream
tortillas

1. Drain and rinse the beans. Set half aside and mash the other half with 1/2 c. water.
2. Heat oil over medium. Add onion and cook until slightly browned.
3. Add bay leaf, cumin seeds, and coriander and cook for 1 minute.
4. Add chiles (and their sauce) and garlic paste and cook for an additional minute.
5. Add beef, breaking up chunks, and cook until no longer pink. (~10 minutes.)
6. Add mashed beans and tomatoes. Cook until most of the liquid is gone.
7. Add whole beans, salt, and cilantro. Cook until warmed through.
8. Fill tortillas with beef-bean mixutre, top with shredded lettuce, grated cheese, sour cream, and any other toppings you desire. Wrap and enjoy!

Barbecued Chicken Thighs

The June/July issue of Cook's Country is chock full of amazing-looking barbecue recipes! I'veb een itching to try a few out. And, now that we finally have a grill, I actually can!

Barbecued Chicken Thighs
Slightly adapted from Cook's Country June/July 2015
2 Tbsp. packed brown sugar, divided
1/2 Tbsp. coarse sea salt
1 Tbsp. smoked hot Spanish paprika
1 tsp. black pepper
1 tsp. white pepper
3/4 tsp. granulated garlic
4 lbs. bone-in, skin-on chicken thighs
1 (13"x9") disposable roasting pan
1/2 c. + 2 Tbsp. barbecue sauce
1/2 c. chicken broth
6 garlic cloves, sliced thin
1/2 Tbsp. garlic paste
3 Tbsp. Worcestershire sauce
3 Tbsp. hot sauce (I used sriracha)
2 Tbsp. apple jelly
1 1/2 c. wood chips (I used whiskey barrel chips)

1. Salt the chicken thighs and let them stand for at least and hour, or in the fridge overnight.
2. Combine 1 Tbsp. sugar, paprika, black pepper, white pepper, and granulated garlic. Set aside 4 tsp. of the spice blend. Use the rest to season the chicken.
3. Whisk 1/2 c. barbecue sauce, broth, sliced garlic, Worcestershire sauce, and 2 Tbsp. hot sauce together in a bowl. Place the seasoned chicken thighs skin side down in the roasting pan and pour the broth mixture over them.
4. Place wood chips in a smoker box (or alternatively, create a wood chip "packet" out of heavy duty aluminum foil). If the smoker box has adjustable vents, close them half way. If using foil, cut several holes in the top of the packet to let smoke escape.
5. Place wood chip packet/box directly over primary burner of gas grill (or directly on top of hot coals on a charcoal grill). Preheat grill (all burners on high) for 10 minutes. Then turn off all but the primary burner. Adjust primary burner to maintain a temperature of 325-350F.
6. Place the roasting pan full of chicken on the indirect side of the grill. Braise for 30-40 minutes.
7. While chicken is braising, mix up the glaze: Microwave jelly until melted. Stir in garlic paste, 2 Tbsp. barbecue sauce, 1 Tbsp. sugar, and 1 Tbsp. hot sauce. Set aside.
8. Remove chicken from pan and place directly on grill, skin side up. Discard braising liquid.
9. Brush skin with half of glaze and sprinkle with remaining spice rub. Cover grill and cook for another 20-30 minutes.
10. Brush chicken with remaining glaze. Cover grill and continue cooking for an additional 30-40 minutes. (Until internal temperature registers 170F.)
11. Flip chicken skin side down and turn all burners to high. Leave lid open and cook for 2-3 minutes. (Until sugar is caramelized, but not burnt and internal temperature registers 175F.) 
12. Serve with grilled asparagus. (Brush lightly with olive oil, sprinkle with salt and pepper, and grill while chicken is finishing.) 

Chocolate Chess Pie

I feel like a summer barbecue just isn't complete without something sweet to nibble at the end of the evening. Usually I go with fruit pies, but TF had had his eye on this chocolate "chess" pie for a while and I decided that this would be a good opportunity to try it out.

Chocolate Chess Pie
From Cook's Country February/March 2015
enough dough to make 1 9-inch pie crust
12 Tbsp. unsalted butter, cut into 1-Tbsp. pieces
3 oz. unsweetened chocolate, chopped
1 1/2 c. + 1 tsp. sugar
3 Tbsp. flour
1/2 tsp. salt
4 large eggs + 2 large yolks
1/4 c. heavy cream
1/2 Tbsp. vanilla extract

1. Roll out your pie crust into a 12" circle. Carefully place into a 9" pie plate. Trim and crimp edges.
2. Line the crust with two layers of parchment paper and fill with pie weights (or dried beans).
3. Bake at 375F for 18-25 minutes. (I needed about 20.)
4. Remove weights and parchment paper and bake for another 3-6 minutes.
5. Remove crust from oven and allow to cool completely. Reduce oven temperature to 325F.
6. Microwave butter and chocolate in bowl at 50% power, stirring occasionally, until melted. (They said 2 minutes total, but I only needed 30 seconds!)
7. In a separate bowl, whisk 1 1/2 c. sugar, flour, and salt together.
8. Whisk eggs, yolks, cream, and vanilla into sugar mixture.
9. Whisk chocolate mixture into sugar-egg mixture until no streaks remain.
10. Pour filling into cooled pie shell.
11. Sprinkle top of pie with remaining 1 tsp. sugar.
12. Bake at 325F until centre of pie is just set and registers 180F. (This should take 35-40 minutes).
13. Transfer to wire rack to cool completely. You must wait at least four hours before cutting or the filling will be runny!
14. Serve with Tangy Whipped Cream!

Tangy Whipped Cream
1 c. heavy (whipping/35%) cream, chilled
1/4 c. sour cream, chilled
1/4 c. packed light brown sugar
1/4 tsp. vanilla extract

1. Chill bowl and beaters.
2. Whip all ingredients together on medium-low until foamy.
3. Increase speed to high and whip until soft peaks form. 

Bangers and (Sweet Potato) Mash with Guinness Gravy

This is just something I kind of improvised on the fly when we weren't sure what to have for dinner one day. I came out really nicely, so I figured it was worth recording in case we ever want to make it again.

Beef Bangers (aka Beef Sausages)
4 beef sausages (~1 lb.)
1 bay leaf
6 peppercorns
1/4 tsp. celery seed
1/4-1/2 tsp. ground mustard
1/4-1/2 tsp. Italian seasoning
1 tsp. dried parsley
15 turns freshly ground black pepper
pinch of granulated garlic
a few shakes of dehydrated onion

1. Add all the ingredients to the pan along with enough water to almost cover the sausages.
2. Bring to a boil, then reduce heat and simmer until water is almost gone and sausages are cooked. Flip and rotate sausages as necessary during cooking.
3. Remove sausages from pan and keep warm while you make the sauce.

Guinness Gravy
Cooking water from Beef Bangers
1 onion, chopped
1 shallot, minced
1/4 c. Guinness
flour

1. Add onion and shallot to pan and cook until browned.
2. Deglaze pan with Guinness and 3/4 c. water.
3. Make a slurry of flour and water (~1 Tbsp. flour to 5 Tbsp. water) and stir this into the sauce.*
4. Cook, stirring, until reduced to desired consistency.

* Next time I would consider replacing the flour slurry with a roux.

Sweet Potato Mash
sweet potatoes
milk
butter
salt
pepper

1. Peel and boil your sweet potatoes.
2. Drain and mash adding butter and milk. (As far as I can tell, the secret to really good mashed potatoes -- sweet or otherwise -- is to add half again as much butter as you think you need.)
3. Season to taste with salt and pepper.

Lemonade

It's been a while since I've made anything from historical recipes and I decided that it was high time. Lemonade seemed like the perfect choice to go with our barbecue this past weekend, so I dug up this post from Cooking in the Archives and had a go.

To Make Lemonade
Boil One Quart of Spring Water, let it stand until it is Milk Warm. Pare five clear Lemons very thin and put the parings in the warm Water. Let it stand all Night, the next Morning strain off the peel thro' a fine Lawn Sieve, Squeeze the juice of the five lemons, Strain it, and put it in the Water, put in Eleven Ounces of double Refined Sugar, One Spoonful of Orange flower water, Mix these well together, it will be fit for use.

Now, Marissa (one of the blog authors) argues that there are two valid interpretations of this recipe based on the two definitions of "pare". It could mean to peel or it could mean to thinly slice. So, she sliced up all her lemons, let them steep in the water, and then tried to press the juice from the slices the next day. Which, I don't think is what the recipe intended at all!

Yes, there are two equally valid definitions of the word "pare". However, context matters! What does "put" mean? Does it mean the same thing when I say "put out the cat" vs. "put out the fire"? Is "putting down my book" the same as "putting down my dog"?

If I say that I am sad because I had to put my dog down, would you think that since "put" has multiple definitions any interpretation that uses one of those definitions would be equally valid? Or would you look at the context and realize that some interpretations make significantly more sense than others?

So, back to the recipe! Yes, in isolation "pare five lemons" could mean either "peel" or "slice", but when the recipe later talks about straining off the peel, I feel that the ambiguity is removed. The fact that it says to "squeeze the juice of the five lemons" rather than "squeeze the juice from the parings" or "slices" or some variation thereof is also telling.

I love the Cooking in the Archives blog and I'm thrilled that they're sharing all these wonderful recipes, but I am somewhat disappointed in the lack of critical thinking on display with this one.

Anyway, enough of my griping and complaints! Let's talk about the actual lemonade! This is a food blog afterall.

I scaled the recipe up a bit since I wanted a nice big pitcher of lemonade to serve to guests. I also scaled back the sugar some since everyone at dinner preferred their lemonade quite tart.

Lemonade
7 lemons
6 c. water
11 oz. (~312g) sugar
1 Tbsp. orange blossom water
sparkling water (to serve)
ice (to serve)

1. Bring the water to a boil. Remove from heat and allow to cool.
2. Meanwhile, peel the lemons with a vegetable peeler, taking off as little of the white pith as possible. Add the peel to the warm water. Allow to stand several hours or overnight.
3. Strain the pieces of peel out of the water.
4. Juice the lemons, strain the juice, and add it to the water.
5. Stir in the sugar and orange blossom water. Adjust sugar to taste.
6. Serve with ice and chilled sparkling water.

The original recipe says nothing of ice or sparkling water or dilution, but Marissa suggested these for serving and I find they make lovely additions! You can, of course, drink the lemonade straight, but it is quite... intense. Very lemony, but I found I actually preferred it mixed about 1:1 with chilled sparkling water. The mild fizz actually enhanced the flavours while making it slightly less lip-puckering and more refreshing.

Pasta with Mushroom Sauce

A surprisingly creamy mushroom sauce -- surprising because it doesn't rely on cream at all, although it uses both cheese and butter. Instead, the pasta is cooked with the sauce, and the starch it releases acts as a thickener.

The recipe as written calls for shiitake and button mushrooms and campanelle pasta. I don't remember what pasta we used -- rotini, perhaps -- but as far as the mushrooms go we went all-in on cremini.

The result has a pleasant creaminess to the mouthfeel and a thick, clinging sauce, without the heaviness of an alfredo.

Ingredients
for 1 lb dried, store-bought pasta

• 1.5 lbs whole cremini mushrooms
• 4 tbsp unsalted butter
• salt and pepper
• 2 shallots, minced
• 2 tbsp minced fresh sage
• 4 garlic cloves, minced
• ¼ oz dried porcini mushrooms, rinced and finely chopped
• ⅓ C dry white wine
• 1 C freshly grated romano or parmesan cheese, plus extra for serving
• 1 tbsp lemon juice
• 1 tbsp minced chives

Procedure

1. Coarsely chop half of the mushrooms; quarter the other half.
2. Melt 2 tbsp butter in a large pot over medium high heat. Add all of the cremini mushrooms and ¾ tsp salt. Cover and cook until the mushrooms release their liquid, ~5 minutes.
3. Uncover and continue to cook, stirring occasionally, until all liquid has evaporated and the mushrooms begin to brown, ~10 minutes.
4. Add shallots, sage, garlic, and porcini mushrooms and cook until fragrant, ~1 minute.
5. Add wine and cook until evaporated, ~2 minutes.
6. Stir in 4 cups water, the pasta, and 1¼ tsp salt and bring to a boil. Reduce heat to medium, cover, and cook, stirring occasionally, until the pasta is cooked al dente. Remove from heat.
7. Stir in romano, ¼ C hot water, lemon juice, and remaining 2 tbsp butter. Stir vigorously for one minute, until the sauce thickens.
8. Add salt and pepper to taste. Serve sprinkled with chives and additional cheese.

Carolina Chicken Bog

This "bog" is an almost risotto-ish dish, consisting of chicken, sausage, and rice simmered in broth. It's chickeny and delicious without being overwhelmingly heavy, and has a very small preparation footprint, coming together in a single pot.

This is yet another recipe from Cook's Country.

Ingredients

• 1 lb skinless boneless chicken thighs. The recipe calls for bone-in; we got boneless.
• 1 tbsp canola oil
• 1 lb beef sausage, sliced into rounds. (The recipe calls for half a pound of kielbasa, but beef sausage is the immortal god-king of sausages and I will take any excuse to use it.)
• 1 onion, chopped fine.
• 3 garlic cloves, minced.
• 4 C chicken broth.
• 2 C long-grain white rice.

Procedure

1. Season chicken with salt and pepper. Heat oil in a large pot over medium heat and cook chicken until well browned, 6-8 minutes. Remove and buffer chicken on a plate.
2. Add sausage and onion. Cook until onion is translucent and sausage starting to brown, 3-5 minutes.
3. Add garlic and cook until fragrant, ~30 seconds.
4. Return chicken to pot. Add broth, 1 tsp salt, and 1 tsp pepper, and bring to a boil.
5. Reduce heat, cover, and simmer until chicken is cooked through and tender, ~30 minutes.
6. Remove chicken (again). Stir rice into pot and simmer, covered, until rice is fluffy and tender.
7. Shred chicken and mix shredded chicken with rice mixture. Remove from heat and let stand for ten minutes.

Shrimp Wraps with Mango Salsa

Quick easy lunch or light dinner.

Shrimp Wraps with Mango Salsa
Adapted from Cook's Country
Heaping 1/2 c. frozen mango chunks, chopped smaller
1/2 onion, minced
1/4 c. fresh cilantro, minced
Juice of 1 lime
1 jalapeño, seeded and minced
1 tsp. coarse sea salt, divided
1 tsp. black pepper, divided
3 Tbsp. olive oil, divided
400g jumbo shrimp (21-30/lb.), peeled and deveined
2 tsp. chili powder
1 head green leaf lettuce

1. Combine mango, onion, cilantro, lime juice, jalapeño, 1/2 tsp. salt, 1/2 tsp. pepper, and 1 Tbsp. olive oil in a bowl. Set aside.
2. Chop shrimp into chunks (roughly thirds). Toss with chili powder and remaining salt and pepper.
3. Heat oil in skillet and add shrimp. Cook over medium-high heat until shrimp is done (about 4 mintues).
4. Spoon shrimp into lettuce leaves (you should have enough for about 4 wraps). Top with mango salsa. Roll up like a burrito and enjoy!

Tuna Salad Sandwiches (with Eggs, Radishes, and Capers)

Yet another Cook's Country pick. I modified the recipe slightly, and I would make a few more tweaks next time. Nice change from your bog standard tuna salad for lunch or a light dinner though.

Tuna Salad Sandwiches
Slightly adapted from Cook's Country April/May 2015
1 onion, minced
6 Tbsp. extra virgin olive oil, divided
3 cans low-sodium solid white albacore tuna in water
2 ribs celery, minced
2 tsp. lemon juice
1/2 tsp. sugar
1/4 tsp. coarse sea salt
1/2 tsp. black pepper
3 radishes, halved and sliced thin
2 hard-boiled eggs, sliced thin
1/4 c. capers, rinsed and minced
4 slices bread, toasted

1. Combine onion and 2 Tbsp. olive oil. Microwave on high for 2 minutes. Let stand 5 minutes.
2. Drain tuna well and pat dry. Break up with a fork.
3. Combine tuna and all remaining ingredients with softened onion. Adjust seasoning to taste.
4. Assemble your sandwiches! Serve with a nice salad on the side and enjoy!

Slow Cooker Hungarian Goulash

Goulash is one of those foods that I love, but have always had trouble with recipe-wise. I'm used to recipes with lots of seasonings and spices. How can something so simple, with only a handful of seasonings possibly come out tasty and flavourful! I know it's delicious, but I always find it hard to trust the recipe.

I've made goulash before. I'm pretty sure I've even made crockpot goulash before. But I don't have a really good "go-to" recipe. I usually just Google around until I find something that looks plausible. I've been impressed with the results from the Cook's Country recipes so far -- as long as I remember to reduce the salt! -- so I figured their goulash was worth a try too.

Hungarian Goulash
Slightly adapted from Cook's Country February/March 2015
4 lbs. stew beef
1 tsp. coarse sea salt
12 oz. jar roasted red peppers, rinsed
1/3 c. sweet Hungarian paprika (don't skimp or substitute on this!)
2 Tbsp. tomato paste
1 Tbsp. distilled white vinegar
5 Tbsp. water
2 Tbsp. canola oil
4 lbs. onions, chopped (recipe says 6 c., I got closer to 10 c.)
4-6 carrots, peeled and chunked
8 oz. sliced cremini mushrooms
3 Tbsp. flour
1 bay leaf
1/2 c. lactose-free sour cream (or whatever type of sour cream you prefer)
2 Tbsp. fresh parsley

1.  Season beef with 1/2 tsp. salt and place in slow cooker.
2. Blend (or process) the red peppers with the paprika, tomato paste, and vinegar. You may need to use some of the water to thin it out enough to blend smoothly.
3. Heat the oil in a large pot or Dutch oven. Add the onion, carrot, mushrooms, and remaining 1/2 tsp. salt. Cover and cook over medium heat for 10 minutes, stirring occasionally.
4. Add the pepper mixture, flour, and bay leaf. Stir to coat the vegetables then allow to cook, without stirring, for at least 2 minutes.
5. Scrape the bottom of the pot and deglaze with any remaining water that was not used in the blending step.
6. Add the vegetable mixture to the slow cooker and stir to coat the meat.
7. Cover and cook on low for 7-8 hours (or 6-7 hours on high).
8. Turn off slow cooker and let stew rest for at least 5 minutes. Skim any fat from the surface.
9. Stir 1/2. c. of broth from the stew into the sour cream to temper it. Then stir the broth-y sour cream into the stew.
10. Adjust seasoning to taste. Sprinkle with parsley and serve! (Preferably over egg noodles or spaetzle.)

Chicken Enchiladas

This was the "recipe makeover" for the April/May issue of Cook's Country this year. Most of the calories (and fat) seem to have been cut by replacing the cheese with a lower fat version. They also recommend using breast meat for the chicken which, while a bit drier and less flavourful, is also leaner.

I was dubious of the use of low-fat Cheddar -- low fat never seems to be as good as its full fat counterpart -- but this actually came out pretty darn tasty! I was hoping for something a bit more innovative than low-fat cheese for the big makeover, but the results are good, so I guess I can't really complain.

Chicken Enchiladas
Slightly modified from Cook's Country April/May 2015
2 onions, minced
1 tsp. corn oil
1/4 tsp. coarse sea salt
1 chipotle in adobo, minced
1 tsp. adobo sauce
3 Tbsp. garlic paste
2 tsp. cumin seeds
2 tsp. chili powder
15 oz. tomato sauce
1 c. water
1 lb. boneless, skinless chicken breasts
black pepper, to taste
8 oz. lactose-free skim milk cheese
1/2 c. minced fresh cilantro
12 corn tortillas or tostadas

1. Heat oil in a large saucepan. Add half the onion and all of the sea salt. Cover and cook over medium-low for 5-8 minutes.
2. Add chipotle, adobo sauce, garlic paste, cumin seeds, and chili powder. Cook for 30-60 seconds.
3. Add tomato sauce and water. Bring to a simmer.
4. Add chicken. Return to simmer. Cover and reduce heat to low. Cook for 10 minutes, flip chicken breasts, and cook for an additional 10 minutes.
5. Remove pot from heat. Remove chicken from sauce.
6. Now is a good time to grate the cheese and chop the cilantro. Combine the cilantro with the remaining onion and half the grated cheese. Add 1/2 c. of the sauce from the pot. Add black pepper to taste.
7. Now that the chicken has had a few minutes to rest and cool, shred it using two forks and combine the shredded chicken with the cheese, cilantro, onion, and sauce.
8. Spread 1/2 c. sauce from the pot over the bottom of a lasagna pan (9x13 baking dish).
9. If (unlike me) you were able to find corn tortillas: Fill them with the chicken mixture, roll them up, and place them on top of the sauce in the pan.
If you're using corn tostadas instead: Place 6 tostadas in the pan, covering the sauce. Spread the chicken mixture over top of this. Then layer 6 more tostadas on top.
10. Pour any remaining sauce over top of your enchiladas.
11. Sprinkle remaining cheese on top.
12. Bake at 350F for 25 minutes.
13. Allow to cool for at least 10 minutes before serving.