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Simply Sour Cream Chicken Enchiladas

This is a 5 star recipe, courtesy of Food.com

INGREDIENTS

  • 1 lb chicken breast, diced

  • 1 medium onion, minced

  • 1 tablespoon vegetable oil

  • 8 (8 inch) flour tortillas, softened

  • 1 1/2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided

  • 1/4 cup butter

  • 1/4 cup flour

  • 1 (15 ounce) can chicken broth

  • 1 cup sour cream

  • 1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced
DIRECTIONS

  1. In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  3. Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
  4. Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
  5. Remove from heat; stir in sour cream and green chilies.
  6. Pour sauce evenly over enchiladas.
  7. Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
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Cream Cheese and Chicken Taquitos




You don't have to fry these, but they are delicious that way! I might try baking them next time but the chicken mixture... YUM!

Ingredients
  • 3 cups cooked shredded chicken
  • 6 ounces ounces cream cheese, softened
  • ⅓ cups sour cream
  • ½ cups salsa
  • 1½ cups colby jack cheese
  • 1½ cups chopped baby spinach, stems removed
  • 12 6 inch corn tortillas
  • vegetable or canola oil, for frying

Directions
  1. Heat ½" oil in a sauce pan on medium heat.
  2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
  3. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
  4. Repeat until all the tortillas are filled, rolled and fried.
  5. Set on paper towels to drain.
  6. Serve warm and ENJOY!
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Chicken Rice Soup - by Mary


 Chicken Rice Soup
Recipe courtesy of Ree Drummond

Chicken Rice Soup
Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:6 servings
Level:Easy
Ingredients

3 boneless, skinless chicken breasts
Olive oil, for drizzling
1/4 teaspoon ground thyme
Salt and freshly ground black pepper
2 tablespoons butter
3 stalks celery, finely diced
2 carrots, finely diced
1 onion, finely diced
1 red bell pepper, finely diced
2 sprigs fresh thyme, leaves only
Pinch turmeric
8 cups low-sodium chicken broth
2 cups long-grain rice
Minced fresh parsley, for serving
ADD CHECKED ITEMS TO GROCERY LIST
Directions

Preheat the oven to 400 degrees F.
Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
Prepare the rice according to the package instructions; keep warm.
Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.
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Strawberry Shortcake


Strawberry Shortcake

courtesy of NYT, 5 star recipe


INGREDIENTS


  • 2 pints ripe, well-rinsed strawberries
  • ½ cup sugar, or more to taste
  • 4 cups flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 5 teaspoons baking powder
  • 1 ¼ cups butter
  • 3 cups whipping cream
  • ¼ teaspoon vanilla extract

  • PREPARATION

    1. Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
    2. Preheat oven to 450 degrees.
    3. Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
    4. Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
    5. Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
    6. Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
    7. Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.
    • *Extra shortcakes may be frozen, but they should be warmed before using. They are also good toasted for breakfast. 
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Green Bean Casserole

Grandma's Green Bean Casserole

Green Bean Casserole 
(a favorite at Thanksgiving)

2 T Butter
2 T All-Purpose Flour
1 t Salt
1 t Sugar
1/4 cup Diced Onion
1 cup Sour Cream
3 cans French Style Green Beans
2 cups Shredded Cheddar Cheese
1/2 cup crumbled Ritz crackers
1 T Butter, melted

  1. Preheat oven to 350 degrees F.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
  5. *Rich and NOT Low cal...but delicious.
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7 Can Mexican Soup


  • From the Pioneer Woman.
  • 1 can Meat-only Chili
  • 1 can 15-ounce Kidney Beans
  • 1 can (15 Ounce) Pinto Beans
  • 1 can (15 Oz. Size) Black Beans
  • 1 can 15-ounce Diced Tomatoes
  • 1 can (15-ounce) Corn (I Used Fiesta Variety)
  • 1 can (10 Ounce) Rotel
  •  Salt And Pepper, to taste
  • 8 ounces, weight Velveeta, Cubed
Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.
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Peanut Butter Cup Cookies



  • Peanut Butter Cup Cookies

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
 


  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
  3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.