Skip to main content

ENCHANTED SOUR CREAM CHICKEN ENCHILADAS

Ingredients :

2 cups cubed cooked chicken

1 cup sour cream

⅛ teaspoon salt

1 pinch ground black pepper

½ cup vegetable oil for frying

12 (5 inch)s corn tortillas

1 (4 ounce) can chopped green chilies, drained

2 cups shredded Monterey Jack cheese


Directions :

Open Next To Continue Reading...####SIKI####

Directions :

Preheat an oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.

Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.

Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

Comments

Popular posts from this blog

GARLIC PARMESAN ROASTED SHRIMP

Ingredient : 1 1/2 lbs of uncooked shrimp peeled and deveined 2 Lemons 1 1/2 Sticks of Butter 1 package of Good Seasons Italian Dressing Mix Directions : Open Next To Continue Reading... ####SIKI#### Directions : Line a cookie sheet with tin foil. Melt the butter in your microwave or on your stovetop and pour it onto the cookie sheet. Slice lemons and dot across your cookie sheet in the butter. Toss Shrimp in the Dressing Mix and put it onto the cookie sheet. You do not need to toss into the butter. Bake at 350 degrees for 10-15 Minutes. Open Next To Continue Reading... 

HOMEMADE PIMENTO CHEESE

Ingredients: 2 cups shredded cheddar cheese 8 ounces cream cheese, softened 1/2 cup mayonnaise 1/2 teaspoon garlic powder 1/4 teaspoon paprika 1/2 teaspoon onion powder 4 ounces diced pimentos, drained 1/2 teaspoon dried mustard Directions: Open Next To Continue Reading... ####SIKI#### Directions: With an electric mixer, mix the cheddar cheese and cream cheese together. Mix for 2-3 minutes. Add in the mayo and mix. Add in the garlic powder, paprika, onion powder, and dry mustard. Stir everything together. Mix in the pimentos. Refrigerate for at least 10-15 minutes before serving.

Spinach Stuffed Shells

 Ingredient : 1 (12 ounce) package jumbo pasta shells 2 (10 ounce) packages frozen chopped spinach, thawed 15 ounces ricotta cheese 2 cups shredded mozzarella cheese, divided ¼ cup grated Parmesan cheese 1 egg 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil) ½ teaspoon salt ½ teaspoon garlic powder 1 (24 ounce) jar marinara sauce (about 2 ½ cups total) Instructions: Open Next To Continue Reading… ####SIKI#### Instructions: Preheat oven to 350 degrees F. Spray a 9 x 13-inch dish with cooking spray. Pour half of the marinara sauce into the bottom of the dish. Save the rest of the sauce for later. Prepare pasta according to package instructions; drain and rinse under cold water. Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Place spinach in a large bowl. Add ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt and garlic powder to the bowl with the spinach and