Coconut Vermicelli Bars

Adapted from Raihana's Cuisines

1/2 stick unsalted butter

1 packet of vermicelli (break them into smaller before roasting)

7 oz. of one 14 oz. canned condensed sweet milk

3/4 cup of shredded coconut

1/3 cup of chopped almonds

Direction:
In the saucepan, add the butter and melt the butter on med-low heat (make sure you do not burn the butter).  Once the butter is melted, add the vermicelli and roast it until golden brown then add the shredded coconut and the chopped almonds followed by the condensed milk once.   All of the ingredients are completely combined.  Press evenly into the bottom of a 8x8 inch glass or baking pan.  Sprinkle the shredded coconut over the pan and cut into bars.  Enjoy!

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Buffalo Chicken Enchiladas

 

Adapted from How Sweet It Is

8 large flour tortillas

2 cups boneless, skinless chicken breasts, cooked and shredded

1 can 15 ounce red enchilada sauce

1/2 cup buffalo wing sauce (I use Frank's Original Sauce)

3/4 to 1 cup shredded Mexican Blend cheese

4 ounces Bleu cheese, crumbled

3 green onions, chopped

1/2 cup fresh cilantro, coarsely chopped

Directions:

Preheat oven to 375 degrees F.

Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat.  Set aside.  Add shredded chicken to a bowl with 2 green onions and 1/2 cup Mexican Blend cheese.  Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.  Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining Mexican Blend cheese.  Bake for 20-25 minutes.  Immediately after taking enchiladas out of the oven, add crumbled Bleu cheese on top. Garnish with the remaining green onions(optional) and cilantro and serve.  Enjoy!

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