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Chicken Enchiladas

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Ingredients:

  • 12 corn tortillas
  • 1/4 cup cannabis butter (see recipe)
  • 3 chicken breasts (cooked and shredded)
  • 1.5 cups shredded cheese
  • 1 medium yellow onion (minced)
  • 1/4 cup flour
  • 2 cups chicken stock
  • 1 cup sour cream
  • 1 can green chiles (4 oz.)
  • 1/4 cup shredded cheese (separate from the first one)
  • 1/2 cup green onions (chopped)
  • 1/2 cup cilantro
  • Hot sauce
  • Vegetable oil (for frying)

Directions:

Preheat the oven to 375 degrees F. Get out a skillet over medium-high heat and begin heating 2 tablespoons of the vegetable oil. One at a time, fry the tortillas, turning them over after each side is done (about 5 seconds per side). You may need to add more oil, as it gets absorbed by the tortillas. Drain the tortillas on a wire rack over paper towels. Cover with cloth towel to keep warm. Next, even divide the shredded chicken, 1.5 cups of cheese and onion among the tortillas. Roll up each tortilla and place on a greased casserole dish, with the folded end facing down to hold the tortillas closed. Now get out a saucepan, placed over medium heat, melting the cannabis butter after the pan has heated. Once the butter has melted, add the flour and whisk together as the flour is added. Allow the mixture to come to a boil, then add the chicken stock. Stir until the mixture thickens. Now mix in the sour cream, followed by the chiles. Do not allow it to come to a boil this time. Once heated thoroughly, pour this mixture over the enchiladas in the casserole dish. Bake in the over for 19 to 21 minutes, top with the remaining cheese, place back in the oven for another five minutes and finally remove and place green onions and cilantro on top. Serve with a cold beer.

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Edibles

Cannabis Cinnamon Bread

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Ingredients:

  • 2 cup flour
  • 4 tbsp (half stick) canna butter
  • 1 cup can sugar
  • 1/4 cup vegetable oil
  • 3/4 cup butter milk
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1.5 tsp. ground cinnamon
  • 1 tsp. table salt
  • 2 eggs, beaten
  • 2 tsp. vanilla extract
  • 2 tbsp. cane sugar (separate from other cane sugar)
  • 1 tsp. ground cinnamon (also separate from other cinnamon)

Directions:

First, preheat the oven on bake to 350 degrees Fahrenheit and grease a 9 x 5-inch bread pan (size of a loaf of banana bread). Next, combine the flour, cup of cane sugar, 1.5 tsp cinnamon, baking powder, salt, baking soda, oil, buttermilk, vanilla and eggs in a large mixing bowl. Mix for 3 to 5 minutes and subsequently pour into the greased or buttered pan. Next combine the remaining 2 tbsp. cane sugar, tsp. of cinnamon and canna butter until the consistency is crumbly and fairly dry. Sprinkle over the top of the batter in the bread pan, place in over for 48 to 52 minutes, serve and enjoy.

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Edibles

Cannabis Corn Syrup

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Ingredients:

  • 1 bottle corn syrup
  • 1 – 2 oz. cannabis buds/trimmings

Directions:

Place medium pot over medium-low heat on the burner. Place the whole bottle of corn syrup in the pot, allowing it to heat up for 2 to 3 minutes. Now place ground up cannabis in the pot, stirring them thoroughly. Allow to continue heating for an additional 5 minutes, stirring constantly. Turn heat down to low and continue cooking, covered, for an additional 4 hours, stirring occasionally. Remove from heat and use a fork to strain out chunks of cannabis. It will be very hard to strain this mixture through a conventional strainer. Some bits of cannabis chunks left in the syrup will be fine. Store in mason jars in refrigerator until ready to use.

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Edibles

Cannabis Gumbo

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Ingredients:

  • 1/2 pound of sliced smoked sausage
  • 4 cups cooked and chopped chicken
  • 3 tbsp. POTENT cannabis olive oil
  • 5 tbsp. flour
  • 2 cups chicken broth
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 chopped red bell pepper
  • 2 minced cloves of garlic
  • 3 diced tomatoes
  • 2 tsp. cajun seasoning
  • Hot white rice (no specified amount, since gumbo is served over rice)

Directions:

First, cook the sausage in a Dutch oven on high heat. Once cooked, remove the sausage and drain on paper towels. Turn heat down to medium and add 3 tbsp. cannabis olive oil, while whisking in the flour. Continue whisking continuously for an additional 3 to 5 minutes. Now add the onion, garlic, celery and bell pepper to the Dutch oven. Cook for 5 minutes, stirring constantly. Next, mix in the chicken broth, tomatoes and cajun seasoning. Bring this to a boil, reduce heat to low and simmer for another 5 minutes. Now add the chicken and sausage, cook for 5 minutes and serve over rice.

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