Sour Cream Chicken Enchiladas Kristie Style

A delicious and easy recipe for sour cream chicken enchiladas. I combined two recipes to make these!

 

 Prep Time 10 minutes

 Cook Time 35-40  minutes

 Total Time 50 minutes

 Servings 8 servings

Ingredients

 2-3 cups rotisserie chicken chopped

 8 flour tortillas

 3-4 cups shredded Colby jack cheese divided

 ½ c. chopped onion

 4 tbsp butter

 4 tbsp flour

 2 cups chicken broth

 1 teaspoon ground cumin, crushed red pepper flakes to taste, cilantro to taste, garlic salt to taste

 salt and pepper to taste

 16 oz.  sour cream (not light for best results)

 Diced green chile (I used Hatch green chile)

 About ¼ c. Salsa verde

Instructions

1. Preheat oven to 350˚ .

2. Cut rotisserie chicken into small pieces, add chopped onion and about 1 ½ c. shredded Colby jack

cheese and about ½ c, sour cream.

3. In a small saucepan, melt butter over medium heat. Sprinkle in flour, and whisk to form a roux.

Slowly add in chicken broth, whisking constantly until incorporated and no clumps remain. Remove

from heat and cool for five-ten minutes. (This prevents the sour cream from curdling.)

4. While sauce is cooling, warm tortillas in the microwave for 30 – 60 seconds, until pliable. Add ½

cup of chicken mixture to the center of the tortillas. Roll tortillas and place seam-side down in a

greased casserole dish.

5. Add in 1 cup sour cream and diced chilies, salsa verde in the white sauce and stir to combine. Add

salt and pepper and other spices to taste. Pour sauce over rolled tortillas. Top with remaining 1 ½

cup of shredded cheese.

6. Bake in preheated oven for 35- 40 minutes.

Ken's Aunt Mary's Cranberry Fluffy Fruit Salad

I remember she made this for a reunion and it was so tasty we used it to dip cookies in!

Put 1 20 oz. can of pineapple tidbits packed in own juice in a bowl and add
5 bananas sliced

Drain off juice.

Combine:
1 Can of whole berry cranberry sauce with 1/2 c sugar, stir until dissolved, then stir in pineapple and bananas

Add:
 1 -12 oz. cool whip, thawed
1/2 c. walnuts (optional)

Pour into a 13 x 9 cake pan and freeze. Remove from freezer 15 min. before serving. I don't think I froze it when I made it and it was fine.

Updated Parmesan Chicken

I combined about 3 different recipes (Judy Reed, Mary Brown and ME) to create my preferred current recipe.

Line cake pan with foil and spray with PAM.

4 boneless chicken breasts split in half

About 1 c. milk or buttermilk
1 egg beaten

Mix together equal parts of: 3/4 c. or 1 c.
Panko bread crumbs
Parmesan cheese

Add 1 TBS. of Ranch dressing mix, garlic powder, salt, pepper and paprika to taste

Soak chicken in buttermilk and egg for a couple of hours.  Then roll in bread crumb mixture and place in prepared pan.

Melt about 1/2 stick of butter. and pour over the top.

Bake at 375 for 30 min.

Aunt Melba's Easy Crock Pot Stew

Place 2 lbs. stew meat , sliced carrots and potatoes in a crockpot.

Stir together:
1 can cream of mushroom soup
1 can of minestrone soup
1 can tomato bisque soup
1 envelope of beefy onion soup mix

Pour over meat and vegetables in crock pot and cook on low for 6 hours. Grandma Shirley loved to make this!

Hawaiian Pineapple Coconut Cookies

Cream together:

1/2 c. shortening
1/2 c. sugar
1/2 c. brown sugar

Beat in 1 egg

Add: 1 teas. vanilla and 1/2 c. drained crushed pineapple (reserve juice for frosting)

Stir in: 2 c. flour
1/4 teas. salt
1/4 teas. baking soda
1 teas. baking powder

Bake at 350 for 10 min.

Cool and frost and sprinkle with coconut if desired.

Frosting:
2 c. powdered sugar
2 TBS. soft butter
1/2 teas. vanilla
1-2 TBS. pineapple juice
Beat together until smooth and desired consistency.

about 1 c. flaked coconut


I used to make these for Hawaii Day at school every year! I usually doubled the recipe then. The kids got to frost their own cookie and decide whether they wanted coconut on top. I also made these for the Munch and Mingle at Pageant one year along with Hawaiian Punch floats.

Hawaiian Hotdogs

2 pkg. of your favorite hotdogs cut in 1/4 inch slices or cocktail wieners, set aside
Combine and bring to boil:
2- 8 oz. cans of tomato sauce
1/2 tsp. Mexican seasoning
1/2 teas. salt
2 TBS. white vinegar
1 can pineapple chunks, drained
2 TBS. brown sugar
2 TBS. chopped onion

Stir in hotdogs and put in a crockpot on low for 2 hours or on high for 1 hour.

One of my students made this for her Feb. book report (cookbook or craft or hobby) and they were a big hit. She got the recipe from a National Life staff recipe book. We even made them for munch and mingle at Pageant one year.

Grandma Norma’s MAC and Cheese

 2 cups of macaroni cooked and drained

 Combine:
 2 cups of chicken broth
 1/3 cup sour cream
 1/3 cup mayo
 2 to 3 cups of  grated Colby Jack cheese
Seasoning salt or salt and pepper to taste.
 Heat stir  together  until melted. Stir in macaroni then  pour into a 13 x 9 pan that has been sprayed with Pam    Bake at 350 for 30 minutes then top with additional cheese and cook 15 more minutes.
This is a favorite of all of us!!!