Green Chile Chicken or Turkey Enchiladas

Ingredients

• rotisserie chicken or cooked turkey breast, shredded
• 1 small can of Green Chile Sauce
• shredded cheese
• 1 small white onion, diced and sauteed
• 4 flour tortillas
• fresh pico de gallo
• 2 Tbs vegetable oil

Directions

1. Preheat oven to 350º
2. In a bowl combine shredded turkey or chicken with 1/2 of the greek yogurt, cooked onion, shredded cheese and green chile sauce.
3. Heat 2 tablespoons of oil in a skillet over medium-high heat.
4. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
5. Add filling to each tortilla. Roll up each tortilla and place seam side down in a greased baking pan.
6. Top with remaining green chile sauce and shredded cheese.
7. Bake in pre-heated oven for 20 minutes or until heated through. 
8. (optional) Garnish with chopped green onions and cilantro.

Notes
- serves 2
- serve with rice and corn
- swap with other ingredients on hand

Source
Elisha's brain

Chocolate Frosting

Ingredients

• 1 1/2 pounds semisweet chocolate, finely chopped
• 3 sticks (1 1/2 cups) unsalted butter, room temperature
• 5 cups confectioners' sugar
• 1/3 to 1/2 cup heavy cream

Directions

1. Place the chocolate in a large heat-proof bowl set over (not in) a pan of gently simmering water. Heat until the chocolate is melted, then stir until smooth. 
2. Remove the bowl from the pan and let the chocolate cool to room temperature.
3. In a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and smooth, about 3 minutes. 
4. Add the melted chocolate and beat until combined. 
5. Add the cream and beat until the frosting is smooth and spreadable.

Notes
Yield: 6 to 8 cups

Source
http://www.foodnetwork.com/recipes/nancy-fuller/orange-ombre-birthday-cake-with-chocolate-frosting.html

Matzo Apple Tea Cakes

Ingredients

• 4 large eggs
• 6 tablespoons kosher for Passover vegetable oil
• 1 cup sugar
• 1 cup unsalted matzo meal
• 3 tablespoons potato starch
• 1/8 teaspoon salt
• 1 medium Granny Smith apple, peeled, cored, and diced
• Cinnamon sugar, as needed

Directions

1. Preheat the oven to 350 degrees F.
2. In a medium mixing bowl, whisk together the eggs and oil.
3. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.
4. Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. 
5. Bake until the tops spring back when pressed, about 15 to 18 minutes.
6. Cool on a rack and remove from the tin when they are at room temperature.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

Source: http://www.foodnetwork.com/recipes/matzo-apple-tea-cakes-recipe.html