Cooking with the CEO and the President
of Williamson County Association of Realtors
We are taking a break from our typical content on real estate statistics in Williamson County to bring you the content you REALLY need…some staple recipes brought to you by our CEO, Bo Patten, and our 2023 President, Kathie Moore. So, Eat, Drink & Be Merry with these scrumptious recipes that will impress your friends and warm your stomach as we press through winter and into spring!
First, our CEO and resident food expert, Bo Patten, is sharing his homemade recipe for enchiladas. This dish is stuffed with shredded chicken and cheese, settled in a delicious red sauce. We recommend saving this one for a house party or, even better, as a celebratory dish for Cinco de Mayo!
1 Rotisserie chicken pulled apart and shredded
Flour Tortillas (6” or 8”)
1 whole yellow/Spanish onion, diced
Mixed peppers, diced (bell, banana, Mexican frying peppers, whatever you prefer. Equal to the amount of onions)
2 Tbsp. butter
2 Tbsp. flour
1½ cups chicken stock
1 15-oz. can of tomato sauce
2 Tbsp. chili powder
2 tsp. garlic powder
1 tsp. dried oregano
Approximately 2 to 2½ cups cheese (combination of cheddar, block queso, whatever you prefer.) Shred the cheese yourself as it will melt better.
Salt, pepper and hot sauce to taste
Peppers and Onions:
Sauté the onions and peppers in some oil to take a little bit of the crunch off. Eight to ten minutes. Set aside.
Over medium heat, melt butter, add flour and cook for about a minute to incorporate. Next, add chicken stock, tomato sauce, chili and garlic powders, oregano, salt and pepper, and hot sauce. Bring to a simmer and cook on low for at least fifteen to twenty minutes to thicken.
While the sauce is cooking, take apart the chicken into shredded bites. In a bowl, mix the shredded chicken, onions, peppers and half the cheese, salt and pepper to taste.
In a baking dish, layer the bottom with about half the red sauce. Assemble enchiladas with chicken mix by spooning filling mixture onto tortillas and rolling up. Add more cheese if you like, here. Place rolled enchiladas in a baking dish. Depending on the size of the dish, I can typically get about eight to ten enchiladas out of this, depending on how you pack them. I can make two batches of five and they freeze well.
Once your baking dish is full of enchiladas, top with the remaining red sauce. I typically have leftover chicken mix, so I will also spread that over the top and finally add the remaining cheese. Cover dish with foil. Bake at 375 degrees for about thirty to thirty-five minutes covered, then uncover and cook for an additional ten minutes or until cheese is browned and bubbly.
Next up, our 2023 President, Kathie Moore, is giving you the inside scoop on her Cocktail Meatballs. Cocktail Meatballs are the perfect appetizer for any party and are sure to impress your guests. Kathie just recently made these for the Super Bowl, and they were a touchdown to say the least! Not to mention, you can freeze them and whip them out on a dime for an incredible appetizer to have on hand for any occasion.
Kathie’s Cocktail Meatballs
3 lbs. ground beef
½ cup seasoned bread crumbs
2 onions, minced
4 tsp. horseradish
4 garlic cloves, crushed
1½ cup tomato juice
4 tsp. salt
Pepper to taste
¼ cup butter
2 onions, chopped
¼ cup flour
3 cup beef broth
1 cup red wine
¼ cup brown sugar
¼ cup catsup
6 crushed ginger snaps
2 tsp. salt
1 Tbsp. lemon juice
Pepper to taste
Combine all ingredients and shape into one-inch balls. Place on cookie sheet with sides, and brown in oven for ten minutes at 450 degrees. Drain well!
Melt butter in large skillet.
Sauté onions until golden and blend in flour.
Add broth, stirring until smooth.
Stir in remaining ingredients and simmer over low heat for fifteen minutes.
Add meatballs to hot sauce.
Yields 100 meatballs. May freeze meatballs in sauce and reheat at 300 degrees in the oven.