Apple Ale Quick Bread

Hot on the heels of last nights success with the cheddar beer bread, I woke up with the idea of an apple ale bread, since I knew we had some. Using my basic quick bread recipe, I came up with this. It was fantastic!

3 C. all-purpose flour

1 T. baking powder

1 t. kosher salt

1/4 C. brown sugar

1 t. cinnamon

1 apple, diced (about 2 C)

1/4 C. vegetable oil

1 - 12 oz. apple ale (you can use hard cider, but you might want to reduce the sugar in the rest of the recipe. I used Redd's Apple Ale)

topping-

1/4 C. brown sugar

1 t. cinnamon

Preheat oven to 375° and grease loaf pan.

In a small bowl, combine sugar and cinnamon for topping; set aside.

In a large bowl, thoroughly combine first five ingredients. Add apples and toss until evenly distributed. Add oil and ale; stir until no dry flour is visible (lumps are okay). Spread dough into loaf pan. Sprinkle topping mixture evenly over the dough. Bake for 50 minutes or until pick inserted in center comes out clean. Remove from oven; cool in pan for 10 minutes. Remove from pan; cool completely on rack (about 1 hour). Slice and serve.

Cheddar Beer Bread with Scallions and Rosemary

"Beer is proof that God loves us and wants us to be happy"

Although it has been proven that Benjamin Franklin never actually said this, I believe it is nonetheless true. Beer is one of my favorite things to drink, cook, and bake with, and tonight's dinner involved two out of the three (we went out last night, so I'm giving my liver a break today). I decided to make beef stew, so naturally I dumped a bottle of Sierra Nevada Torpedo IPA into the cooking liquid. Then, I thought we should have some sort of bread-like thing to sop up the lovely gravy. Did I mention we went out last night and I'm feeling particularly lazy today? At first I thought dumplings... then drop biscuits... but even those seemed like too much work. Then it hit me... why not a loaf of savory quick bread? Perfect!! I whipped this up while the stew was stewing and all was right with the world.

Cheddar Beer Bread with Scallions and Rosemary

(because scallions sound fancier than green onions, right?)

3 C. all-purpose flour

1 t. kosher salt

1 T. baking powder

1 1/4 C. shredded sharp cheddar, divided 

1/4 C. chopped scallions

1 t. finely chopped fresh rosemary

1 T. honey

1 bottle (12 oz) beer... pretty much anything you have on hand, although a super hoppy IPA might be a little bitter for this. I used Riding Solo single hop pale ale by 10 Barrels Brewing. I think a stout or amber would be good also. I'd save the Bud or Coors for doing beer can chicken though (we never have that in the house anyway... lol!).

Preheat oven to 375° and grease a loaf pan.

In a large bowl, combine flour, salt, and baking powder. Add 1 C. of cheese (reserving 1/4 C.), scallions, and rosemary, tossing well until evenly distributed. Add honey and beer, stirring until no dry flour is visible (lumps are okay).

Spread dough into loaf pan, smoothing the top until dough fills pan to the edges. Bake for 25 minutes, then top with reserved 1/4 C. of cheese. Return to oven for another 20-25 minutes, or until pick inserted in center comes out clean.

Cool in pan for 10 minutes, then remove to rack to cool completely. Slice and serve.

Great Summer Potluck Salads

With Memorial Day weekend upon us, I thought it would be a good time to post some of my favorite summer salad recipes. Some are old family favorites... some are recipes I have adapted over the years... all of them are perfect to take along to your next potluck or picnic!

Aunt Lotus's Bean Salad 

1 (24 oz.) can pork and beans, salt pork removed 

1 (15 oz. ) can kidney beans, drained 

1 bunch (about 8) radishes, sliced 

1 bunch (about 8) green onions, sliced 

pepper 

1-2 T. red wine vinegar 

Combine all ingredients, adding vinegar to taste. Cover and chill about 1 hour. Yeah I know this SOUNDS gross, but it's really wonderful. Just try it. 

Couscous and Bean Salad 

1 (6 1/2 oz.) box plain couscous, prepared as package directs and cooled for 20 min. 

1 small cucumber, coarsley chopped 

3/4 C. green or yellow bell pepper, coarsley chopped 

1/4 C. green onions, sliced 

1 medium tomato, seeded and chopped 

1 (15 oz.) can garbanzo beans, drained and rinsed 

1/3 C. feta cheese, crumbled 

dressing- 

1 T. chopped fresh basil 

1 t. chopped fresh oregano 

1 clove garlic, mashed 

1/4 t. salt 

2 T. balsamic vinegar 

2 T. extra virgin olive oil 

In small bowl, combine all dressing ingredients. Blend well, and set aside. In large bowl, combine couscous with all salad ingredients except cheese. Pour dressing over salad; toss gently to coat. Refrigerate at least 30 minutes to blend flavors. Just before serving, sprinkle with cheese. 

Favorite Fruit Salad 

1 (15 1/2 oz.) can pineapple chunks 

1 small package vanilla instant pudding mix 

assorted fresh fruit of your choice 

In large bowl, combine prepared fruit. Drain juice from pineapple into small bowl; add pineapple to other fruit. Combine pudding mix and juice; whisk until smooth and very thick. Pour over fruit and mix very well. Cover and chill, stirring occasionally, until dressing is saucy consistency, about 2 hours. 

Garbanzo Bean Salad with Olives and Herbs 

1 C. dried garbanzo beans 

4 T. red wine vinegar 

6 T. extra-virgin olive oil 

4 cloves garlic, mashed 

3 t. minced fresh mint 

3 t. minced fresh basil 

1 t. minced fresh thyme 

1 t. minced fresh rosemary 

1 t. minced fresh oregano 

salt and fresh ground black pepper to taste 

4 T. Nicoise or Kalamata olives, pitted and coarsely chopped 

4 T. green olives, pitted and coarsely chopped 

1/2 C. thinly sliced green onions, including tops 

Sort and rinse garbanzo beans. In large saucepan or Dutch oven, cover with cold water by 1". Bring to full boil. Boil for 2 minutes; cover and remove from heat. Let stand for 1 hour; drain. Return to pan and cover with fresh water by 2". Bring to a boil, reduce heat to low and simmer, uncovered, until tender, 60-75 minutes. Drain and let cool. In a large bowl, whisk together the vinegar, oil, garlic, all the herbs, and salt and pepper. Add the cooled beans, olives, and onions; mix well. Serve at room temperature. 

German Potato Salad 

1/2 pound bacon 

1/2 cup chopped onion 

1/2 cup chopped celery 

2 tablespoons all-purpose flour 

2 tablespoons sugar 

1 1/2 teaspoons salt 

1/2 cup vinegar 

6 cups sliced cooked potatoes 

2 hard-cooked eggs, sliced 

Chopped parsley, pimento, and bacon bits 

Cook bacon till crisp; drain and crumble, reserving 1/4 cup fat. Cook onion and celery in reserved fat until tender. Blend in flour, sugar, salt, and dash of pepper; add vinegar and 1 cup water; cook and stir until thickened and bubbly. Add bacon, potatoes and eggs; heat thoroughly, tossing lightly. Garnish with parsley, pimiento, and bacon bits. Serve warm.

Ranch Tortellini Salad 

2 (16-19 oz.) packages frozen cheese tortellini 

2 C. ranch dressing 

1 1/2 C. julienned ham 

1 1/2 C. frozen peas 

8 oz. Swiss cheese, cubed 

1/4 C. green onions, chopped 

1 T. dried parsley or 2 T. fresh snipped 

Place frozen peas in colander you will be draining pasta in. Cook tortellini according to package directions. Pour over peas and drain both; rinse with cold water and drain well. Combine tortellini and peas with remaining ingredients; toss to coat. Cover and refrigerate overnight. Stir well before serving, adding more ranch, if necessary. 

(just noticed I forgot to put the parsley in before I took the photo. whoops)

Red Potato Salad 

3 lbs. red potatoes, cooked and cut into chunks 

1/2 C. bottled Italian salad dressing 

1 C. mayonnaise 

1/2 C. green onions, sliced 

1 t. dried dill 

1 T Dijon mustard 

In large bowl, thoroughly combine all ingredients except potatoes. Toss with warm potatoes. Refrigerate uncovered, stirring occasionally until thoroughly chilled. Cover until serving.

Wild Chicken Salad 

4 1/4 C. chicken broth 

2 (6 oz.) boxes long grain and wild rice mix 

3 C. cubed cooked chicken 

4 green onions, bias cut about 1/4" 

1/2 C. sliced almonds 

1 small can water chestnuts, drained and coarsely chopped 

1 stalk celery, chopped 

1/2 C. mayonnaise 

1 T. soy sauce 

1 (11 oz.) can mandarin oranges, drained 

In large saucepan, combine chicken broth, rice mix, and ONE seasoning packet from rice mix. Bring to boil, cover, and simmer for 25 minutes (or time recommended on package). In large bowl, combine next five ingredients; mix well. In small bowl, combine mayonnaise and soy sauce until well blended. Add hot rice mix to large bowl. Add dressing and mix well. Add mandarin oranges and toss lightly. Serve warm as main dish or chill and serve on lettuce leaves as salad. 

Spiced Steak Salad

We really should be eating more salads, but it seems like once I get dinner preparation under way, I just can't get motivated to chop up a bunch of stuff to make one. The exception is when I'm making a salad FOR dinner! It's also a great excuse to clean out the crisper drawer (aka the vegetable rotter)!

1 1/2 lbs. your favorite steak (flank, skirt, ribeye, sirloin... pretty much anything will work)

1 lime, cut in half

Rub-

2 cloves garlic, minced

2 t. kosher salt

2 t. paprika

2 t. cumin

2 t. coriander

1 t. coarse ground black pepper

1 T. extra virgin olive oil (more or less)

In a small bowl, combine all rub ingredients except oil. Gradually add oil until you have a thick paste. Rub mixture liberally onto both sides of meat, cover with plastic wrap, and let stand at least one hour. Grill to desired doneness. Transfer steak to platter, squeeze juice of half a lime over, cover loosely with foil, and let rest for 10 minutes. Slice thinly just before serving.

Dressing -

1 T. Dijon mustard

juice of remaining lime half

1/2 t. sugar

1/4 t. kosher salt

freshly ground black pepper

1/4 C. olive oil

1 large green onion, thinly sliced

Whisk together all ingredients until thoroughly combined.

Your favorite salad ingredients -

Mixed greens (iceberg, romaine, baby spinach, arugula, baby greens, etc.)

diced avocado

halved cherry tomatoes (or diced beefsteak/roma)

sliced radishes

chopped celery

diced cucumber

grated carrots

sliced mushrooms

thinly sliced red onion

whatever else looks good in your crisper drawer... you get the idea

Place salad ingredients in a large bowl. Toss with dressing. Pile onto individual serving plates and top with steak slices.

Jambalaya

This is one of my favorite dishes. Don't let the long list of ingredients deter you. Once you get everything all chopped up and ready to go, it's just a matter of throwing it all in the pot and lettin' er rip. Serve with your favorite cornbread recipe.

4 boneless, skinless chicken thighs (about 1 lb.), trimmed of visible fat, cut into 1" chunks

2 teaspoons Creole seasoning

2 tablespoons oil

1 lb. kielbasa, sliced

1 large onion, chopped

3 cloves garlic, minced

2 large stalks celery, diced

1 small red bell pepper, diced

1 small yellow bell pepper, diced

1 small green bell pepper, diced

1 t. dried thyme

1/4 teaspoon cayenne pepper

1 cup raw long-grain rice

3 cups chicken broth

1 can (16-ounce) diced fire-roasted tomatoes, undrained

3/4 pound large shrimp, peeled and deveined

Heat oil in Dutch oven.  Add chicken, kielbasa, vegetables and seasonings.  Cook, stirring often, until chicken is no longer pink and vegetables are tender.  Stir in rice, chicken broth and tomatoes.  Bring to a simmer, cover and cook until rice is done, about 25 minutes.  Add shrimp and simmer until cooked through, about another 6 minutes. 

Spinach and Goat Cheese Quiche

I love quiche. It's one of the most adaptable dishes around. You can eat it for breakfast, lunch, dinner, or anytime between... hot, cold, warm, or room temperature. You can put just about anything in it, and it will be delicious. Have bits and pieces of meats, veggies, and/or cheeses sitting around in the fridge? Make a quiche! If you are proficient in making pie crust from scratch, go for it! I am not, so I use the store-bought refrigerated stuff. Works just fine.

For this recipe, I like to par-bake the crust before adding the filling. If you are unfamiliar with this technique, here is a great tutorial from The Kitchn (you want to follow the directions for a crust that is NOT fully baked before filling).

CLICK HERE FOR TUTORIAL

1 Pillsbury pie crust 

1/2 lb. bacon, cooked crisp and crumbled 

1 (10 oz.) package frozen chopped spinach, cooked and squeezed as dry as possible 

3 green onions, sliced 

1/4 C. grated Asiago cheese (Parmesan or any other hard, dry cheese would work as well)

4 large eggs 

1 C. milk 

1/2 t. salt 

heaping 1/4 t. ground nutmeg 

heaping 1/4 t. cayenne 

ground black pepper to taste 

about 2 oz. fresh goat cheese (chevre) 

Blind bake pie crust. Turn oven down to 325°. In a large bowl, lightly beat eggs. Add milk, spinach, green onions, Asiago, and seasonings; mix well. Sprinkle cooked bacon in bottom of pie crust. Carefully pour spinach mixture over, distributing evenly. Crumble goat cheese on top. Bake for 45-50 minutes or until filling is set. Let stand 5 minutes. Cut into wedges and serve.

Marinated Grilled Pork Chops and Pineapple

I have some cooking habits that I'm sure a lot of people would consider odd. One of the more peculiar ones involves the juice of canned fruit. Whenever I open a can of any fruit product, I drain the juice into a canning jar. Doesn't matter what it is... pineapple, pear, mixed fruit... it all goes in the jar. Whenever I need a sweet, fruity element for a marinade or other recipe, I hit up the juice jar. I only buy fruit canned in its own juices or light syrup, to reduce the amount of added sugar.

The day I came up with this recipe, I had some nice, thick-cut boneless pork chops and a fresh pineapple. Fresh pineapple is one of my favorite things, but there's no juice to add to a marinade! Juice jar to the rescue!! You can substitute straight pineapple (or even orange) juice in this recipe, because I'm pretty sure not everyone has a hoarded juice jar in their fridge. Yet.

These chops came out so incredibly tender and juicy, we hardly even needed a knife to cut them! And if you've never had grilled pineapple before, you're in for a treat. 

Served with brown jasmine rice and peas with sesame dressing.

1/3 C brown sugar

1/2 C Italian dressing

1/3 C fruit juice 

1/3 C soy sauce

1 T sesame oil

1 t powdered ginger

1 t chili garlic paste (or more, to taste)

several dashes Mekong seasoning sauce (pretty much the same thing as Maggi seasoning sauce)

4 thick-cut pork loin chops

1 fresh pineapple, cut into spears

Combine everything except chops and pineapple in a gallon ziplock bag. Add chops, shaking to coat thoroughly, and squeeze out as much air as possible. Marinate in the refrigerator for at least 4 hours (or overnight). Remove chops from bag, reserving marinade. Grill over medium heat until cooked through (about 8 minutes per side), brushing with marinade a few times until nicely marked and glazed. Remove to plate, cover loosely with foil, and let rest up to 10 minutes.

While meat is resting, turn heat up to medium-high and grill pineapple until heated through and nicely marked.

Cashew Chicken

This is another recipe I've been adapting over the years, and I think it has finally reached perfection! Quick, easy, and super yummy!

‎1 lb. boneless skinless chicken breasts, sliced

1 t. powdered ginger

1 t. toasted sesame oil

1 onion, cut into thin wedges

2 large carrots, cut into slices on the bias

1 bunch celery (about 4 C.), cut into slices on the bias

2 T. vegetable oil

1 C. cashew halves and pieces

sauce-

1/2 C. low sodium chicken broth

1/4 C. soy sauce (I use Silver Swan Filipino-style)

1 t. powdered ginger

1 t. granulated garlic

2 t. sugar

1 T. hoisin sauce

1 T. cornstarch

cooked rice

In medium bowl, combine chicken, ginger, and sesame oil. In small bowl combine sauce ingredients. Prep other ingredients. Heat wok over high until smoking; add 1 T. oil. Stir-fry chicken until almost cooked through; a tiny bit of pink is okay because you'll be adding it back later. Set aside. Reheat wok and add remaining oil. Stir-fry vegetables until almost crisp-tender. Add back chicken and sauce; reduce heat to medium. Cook and stir until sauce is thickened. Stir in cashews just before serving. Serve over hot cooked rice.

Buttermilk Fried Chicken

Fried chicken was my nemesis for a long time. I tried everything to produce the perfect batch, but something would invariably go wrong. After many, MANY years of trial and error, I finally came up with this version and it was... WINNER WINNER CHICKEN DINNER!!

2 C. buttermilk

 1 t salt

1/2 t cayenne

1/2 t poultry seasoning

1/2 t garlic powder

1 t onion powder

2 C flour

1/2 t salt

fresh ground black pepper to taste

1/2-1 t cayenne (depending if you want spicy or not... totally optional)

1 t seasoning salt

1/2 t garlic powder

1 t onion powder

2 t paprika

1 large whole chicken, cut into 10 pieces (including wings with tips removed)

oil for frying

Mix first six ingredients in a gallon-size ziplock freezer bag, shake well to combine. Add chicken pieces, shaking around until all pieces are thoroughly coated. Press out as much air as possible and refrigerate for at least two hours (up to overnight). In another ziplock bag, mix next six ingredients. When ready to fry, take each piece out of the buttermilk, letting it drip off as much as possible, then shake in seasoned flour. Let stand on rack for 20 minutes (while oil heats to about 350°), then shake in flour again right before you put the chicken in the pan. Brown a few pieces at a time (without crowding) in the largest frying pan you have (I use cast iron), over medium-high heat (about 3 minutes per side). Remove to rack and continue with the rest of the pieces. When all the chicken is browned, put them all back into the frying pan, stacking if necessary. Cover, leaving lid slightly tilted to allow steam to escape, and cook on medium-low for 20 minutes. Remove lid and return heat to medium-high, turning pieces until coating is crisp, about five minutes. Drain on rack.

Steak and Spinach Rolls

Up your grilling game with this elegant version of steak rolls!

1 1/2 lb. flank steak 

kosher salt

pepper 

1 egg, beaten 

1 (10 oz.) package frozen chopped spinach 

1/3 C. fine dry bread crumbs 

1 T. butter 

1 T.flour 

2 T. Dijon mustard 

1 T. horseradish 

1/2 C. milk 

1/2 C. beef broth 

1 T. fresh snipped chives (dried chives or sliced green onion tops also work well)

1 t. fresh lemon juice

Cook spinach according to package directions; squeeze dry and set aside. Using the coarse-tooth side of a meat mallet, pound the flank steak into a 12" x 8" rectangle, working from the center out. Score one side of the steak, using a sharp knife to make shallow diagonal cuts across the steak in a diamond pattern. Sprinkle with salt and pepper; set aside. For filling, in small bowl combine egg and spinach; stir in bread crumbs. Spread filling over unscored side of steak. Starting at narrow end, roll up steak jelly-roll style; secure with wooden picks at 1" intervals. Cut the roll between picks into 1" thick slices. Grill steak rolls uncovered over medium coals (or setting on gas grill) for 8 minutes; turn and continue to cook until desired doneness, about 8-10 minutes more for medium. Remove from grill and let rest for 10 minutes. While meat is resting, make the sauce. Melt butter in small saucepan. Stir in flour, mustard, and horseradish; add milk and beef broth. Cook and stir until thickened and bubbly; cook 1 minute more. Remove from heat; stir in chives and lemon juice. Remove skewers from meat rolls and spoon sauce over.

Asian Salmon and Shrimp Cakes with Wasabi Mayo and Slaw

A fresh twist on the classic salmon patty!

1/2 lb cooked, flaked salmon

1/2 lb raw shrimp, finely chopped

2 cups panko

1/3 cup scallions, chopped

1/4 cup cilantro, minced

3 eggs

3 tablespoons fresh lime juice

3 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons minced ginger

1 jalapeno, seeded and diced

1 tablespoon sugar

1 teaspoon salt

1 cup panko

1/4 cup sesame seeds

oil for frying

Mix the first 5 ingredients in a large bowl.

Whisk together the next 8 ingredients and add to the salmon mixture.

Add sesame seeds to 1 c panko.

Form into cakes and coat with panko sesame mixture. Place on baking sheet and chill for 1 hour.

Fry for 7 minutes until first side is browned, flip over and fry for 5 minutes more.

Top with with Wasabi Mayonnaise-

1 cup mayonnaise (Japanese kewpie mayo, if available)

1/4 cup prepared wasabi (available in the Asian section of your supermarket)

1 teaspoon freshly grated ginger

2 tablespoons soy sauce

1 teaspoon sugar

Pinch salt

Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.

Serve on a bed of Asian Slaw-

1/4 cup extra-virgin olive oil

3 tablespoons minced ginger

1 tablespoon minced garlic

2 tablespoons brown sugar

5 tablespoons soy sauce

4 tablespoons mirin, or white wine

1 teaspoon sesame oil

1/4 cup rice wine vinegar

1 cup thinly sliced napa cabbage

1/2 cup thinly sliced green cabbage

1 cup julienned carrots

1/2 cup thinly sliced red onion

1/2 cup thinly sliced red bell pepper

1/2 cup thinly sliced bok choy

1/2 cup bean sprouts

1/2 cup julienned snap peas

1/2 cup julienned green onions

In a small saucepan add 2 tablespoons olive oil, ginger and garlic, saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in remaining olive oil, sesame oil and rice wine vinegar.

Mix all vegetables in a bowl and toss with dressing. I only used about half of the dressing, and it was plenty.

Chicken Chop Suey

Growing up, I was always intrigued by those cans of chop suey mix. I have no idea why. Maybe it was the big, colorful label. Maybe it was the smaller can taped to the top. Maybe it was the fact that my mom refused to buy it. Who knows... I was a peculiar child. After I moved out on my own, I decided it was finally time to avail myself of the international delight that I had been cruelly denied.

Yeah. Mom was right. As usual.

I almost immediately set to work on making the best darned chop suey I could. If you have ever been subjected to the mushy, metallic-tasting glop from a can, please give this a try. It is worth every second of prep!

1 lb. boneless skinless chicken breasts, cubed 

1 t. ground ginger 

1 T. oil 

1 small onion, cut into wedges 

1 small carrot, julienned 

2 C. celery, bias cut 

1/4 C. red bell pepper, chopped 

2 C. fresh snow peas 

2 C. fresh bean sprouts 

1 can sliced waterchestnuts, drained 

1 small can sliced mushrooms, drained 

dash garlic powder 

1 C. chicken broth 

1/4 C. soy sauce 

1 1/2 T. cornstarch 

1 t. sesame oil 

chow mein noodles and hot cooked rice

In small bowl, combine chicken broth, soy sauce, and garlic powder; whisk in cornstarch. Set aside. Heat wok over high until almost smoking. Add oil and stir-fry chicken until no longer pink (about 3 minutes), adding ginger about halfway through. Remove and set aside. Reheat wok, adding more oil if necessary. Stir-fry onion, carrots, celery, and bell pepper for 2 minutes. Add pea pods; stir-fry 1 minute. Add bean sprouts; stir-fry 1 minute. Add waterchestnuts, mushrooms, and chicken; stir-fry until heated through. Add sauce mixture to wok; cook and stir until thickened and bubbly. Add sesame oil and stir thoroughly. Serve over rice, topped with chow mein noodles.

Chicken Enchiladas

These enchiladas are our family Cinco de Mayo tradition. They're not exactly authentic... or fast and easy... but they're well worth the effort!

3-4 C. cooked chicken, shredded or diced

1 (7 oz.) can chopped green chilies

1 (16 oz.) block Monterey jack cheese, shredded and divided in half

3 green onions, sliced

1 can cream of mushroom soup

1/2 C. sour cream

1 t. cumin

1 package large corn tortillas (one dozen)

oil for frying

1 (20 oz.) can green enchilada sauce

Preheat oven to 375°.  In a large bowl, combine chicken, chopped green chilies, HALF the shredded jack cheese, green onions, cumin, sour cream, and undiluted cream of mushroom soup.  Combine well.  In a large frying pan, heat about 1/2" of vegetable oil to about 350°.  To test, tear off a piece of one tortilla and slip it into the oil... if it sizzles right away, it's ready.  Fry each tortilla BRIEFLY (about 10 seconds on each side), just until softened; drain on paper towels and pat off excess oil.  Set aside until all tortillas are fried.  Pour just enough enchilada sauce into the bottom of a 9x13" baking dish to cover the bottom; shake around to coat.  Place about 1/3 C. of chicken filling on each tortilla and roll up; place in baking dish.  Pour remaining enchilada sauce over filled tortillas and sprinkle with remaining jack cheese.  Bake for 35-40 minutes or until heated through and bubbly.  Let stand about 5 minutes before serving.