9 corn tortillas
1 (12 oz.) can chicken breast meat, drained
1 (4 oz.) can diced green chiles
2/3 c. sour cream
3 T. tomato sauce
1 lb. shredded cheese
Spread a spoonful of tomato sauce in the bottom of a GREASED 9x9" pan.
For cake, combine flour, baking soda, baking powder, and salt in a large bowl. Set aside. In a separate bowl, beat butter and sugar together for about 4 minutes. Add eggs, one at a time, beating thoroughly after each addition.Mix in almond extract and sour cream. Add the flour mixture and mix just until everything is moistened. Spread cake batter into a greased 9x13" pan.Sprinkle cherries on cake batter, making sure to avoid the sides of the pan (otherwise they will stick to the pan.) For crumb topping, combine flour, brown sugar, cinnamon and salt. Mix well. Add butter. (Do you think the 1 pound of butter could be the reason this cake is so good?) Cut in butter with a pastry cutter or the side of a fork. Keep cutting until mixture resembles coarse crumbs. Sprinkle crumb mixture over cherries until it's all covered. Bake at 350 F for 40-50 minutes.This cake is best when it is completely cool (in my opinion.) Before serving, you could sprinkle some powdered sugar on top for a more formal appearance.
Melt cheese between two tortillas and top with guacamole, salsa, or sour cream. These would also be fantastic with meat or beans along with the cheese. Enjoy!
To roast eggplants, use a fork to prick the skin all over and place on a foil-lined cookie sheet. Heat under a hot broiler for about 30 minutes, turning often, until tender and the skin is shrivelled and blackened. Cool for a good hour. Remove skins and transfer the soft eggplant pulp to a bowl. Mash with a fork. Add tahini, garlic, oil, and parsley. Mix well. Finally, add salt to taste and serve with bread or crackers. Enjoy!