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Sunday, February 26, 2017

CHOCOLATE COVERED STRAWBERRIES


1lb. tub of strawberries (approx. 20)
1/2 cup semi-sweet chocolate chips
1 tsp. shortening or oil

Tuesday, February 21, 2017

SOUR CREAM CHICKEN ENCHILADAS



SERVES 4

8 flour tortillas (taco sized)
2 cups shredded chicken
8 oz grated monterey jack (divided)
3 oz grated cheddar (I like sharp)
8 oz cream cheese (divided)
3 TBL butter
3 TBL flour
2 cups chicken broth
½ cup sour cream
4 oz diced green chilies

FILLING:
Mix together the chicken, 3 oz of jack cheese, 3 oz cheddar cheese, 3 oz cream cheese.

SAUCE:
Melt the butter in sauce pan. Whisk in flour and cook for a couple minutes. Add in chicken broth. Whisk until smooth, thick and bubbly. Whisk in 5 oz cream cheese until melted.

Remove from heat and stir in sour cream and green chilies.

ASSEMBLE:
Spray a 9x13 pan. Place 1 cup of the finished sauce in the bottom of the pan.
Place ¼ cup filling on each tortilla, roll and place in pan on top of sauce.
Put ¼ cup sauce over each tortilla. If you have extra, just pour it on top.
Cover with 5 oz of monetery jack cheese.
Cover pan with foil.

Bake at 350 degrees for 30 minutes.
Uncover and bake 10 more minutes.