Tag: Most Requested

Sour Cream Chicken Enchiladas

When living in the Netherlands in the late 1980s we had very few Mexican restaurants – and since we had moved there from New Mexico, we were having some serious enchilada withdrawal symptoms.

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Sour Cream Chicken Enchiladas

Creamy, slightly spicy and deliciously cheesy…
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: cheesy, chicken, filling, most requested, turkey leftovers, zesty
Servings: 6 people

Ingredients

  • 1 package flour tortillas 12 small
  • 8-12 ounces pepper jack cheese shredded
  • 4 ounces cheddar cheese shredded, divided
  • 2 chicken breasts cooked and shredded or diced
  • 1 can chopped green chilis 4 ounces
  • ½ cup diced onions
  • 1 can cream of chicken soup 10 3/4 ounce
  • 8 ounces sour cream or low fat plain yoghurt
  • ½ teaspoon cumin

Instructions

  • Preheat oven to 350 degrees F
  • Mix soup, yoghurt/sour cream, green chilis, cumin and 4 tablespoons of cheddar cheese. Reserve 1 cup of mixture and set aside.
    4 ounces cheddar cheese, 1 can chopped green chilis, 1 can cream of chicken soup, 8 ounces sour cream or low fat plain yoghurt, 1/2 teaspoon cumin
  • To remainder, add chicken and onion and stir well. Place 1 heaping tablespoon on each tortilla, add 1 tablespoon pepper jack cheese, and roll into cigar shape. Place seam side down in a greased 13 x 9 inch rectangular pan. Repeat for each tortilla.
    8-12 ounces pepper jack cheese, 2 chicken breasts, 1/2 cup diced onions, 1 package flour tortillas
  • Cover with the cup of reserved sauce (thinned slightly with a little milk if desired very thick). Sprinkle with remaining cheese, using remainder of pepper jack first and cheddar last.
  • Bake in a 350 degree F oven for 30-45 minutes, until bubbly. Can be prepared ahead of time and refrigerated prior to baking, but will need extra time to bake.
  • Leftovers can be frozen and reheated later.

Notes

Serves 4-6, depending on what side dishes you serve.  
Warm tortillas roll easier and crack less.  Either zap them in the microwave for 10 seconds (one at a time as you roll them) or use them at room temperature.  
This recipe was shared with me when we lived in the Netherlands, and had (at the time) little or no access to Mexican restaurants.  It is similar to a recipe we enjoyed when living in New Mexico that had a light, chicken cumin flavored sauce.

Angel Biscuits

Light biscuits that can be mixed up ahead of time and baked on demand. A classic.

This is a great recipe to mix up early in the week and then bake as needed during the week. The aroma alone will make you hungry. For convenience I have included the recipe for Honey Butter Spread, which pairs beautifully with the biscuits.

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Angel Biscuits

Light biscuits that can be made ahead and baked in the morning.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast, Side Dish
Cuisine: American
Keyword: make ahead, most requested, refrigerate
Servings: 45 biscuits
Author: For Goodness Taste

Ingredients

  • 1 package yeast or a scant teaspoon from a jar of yeast
  • 2 tablespoons warm water
  • 5 cups flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 cup buttermilk or 1 tablespoon vinegar + 7 tablespoons milk

Instructions

  • Dissolve yeast in warm water and set aside.
    1 package yeast, 2 tablespoons warm water
  • Sift flour with other dry ingredients.
    5 cups flour, 1 teaspoon baking soda, 1 tablespoon baking powder, 1/4 cup sugar, 1 teaspoon salt
  • Cut in shortening, using a pastry blender, fork or two knives, until it looks like crumbs.
    1 cup shortening
  • Add buttermilk and yeast mixture to flour mixture. Stir until a soft dough forms.
    1 cup buttermilk
  • Knead on a floured board for 2 minutes.*
  • Roll out to desired thickness and cut with biscuit cutter. **
  • Bake for 10 minutes at 450 degrees F.
  • Serve warm with Honey Butter Spread.

Notes

  • * At this point you can put the dough into a covered container or ziplock bag and store it in the refrigerator until it is needed; it will be good for at least 7 days.  Dough does not need to come back to room temperature before rolling it out.
  • **If desired, roll the dough out on a cookie sheet and refrigerate for 10 minutes before cutting the biscuits. This may allow the biscuits to bake taller.
  • If you don’t have buttermilk on hand, you can make a substitute by just adding  vinegar to milk.  Measure 1 tablespoon of white vinegar into a measuring pitcher, then add milk to make 1 cup.  Stir and let sit a few minutes.  
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Honey Butter Spread

The shortest recipe in my collection!
Prep Time5 minutes
Total Time5 minutes
Course: Dressing, Sauce or Spread
Cuisine: American
Keyword: dip, quick, spread
Servings: 4 people
Author: Kathleen Finnegan

Ingredients

  • ¼ cup butter softened
  • ¼ cup honey

Instructions

  • Beat butter and honey in a small bowl until light and fluffy. Serve with Fried Donut Puffs or Angel Biscuits.

Notes

Serves 4.
Store covered in the refrigerator.  Let soften at room temperature before serving for maximum spreadability.

Ways to use Angel Biscuits:

1) Pair fresh biscuits with Sausage Gravy for the classic Southern breakfast.
2) Serve with Sunday dinner.
3) Unexpected guests? Add Angel Biscuits to the menu to feed a few more mouths.
4) Bake, slice, then wrap in tinfoil and freeze. Pull out just what you need and make quick-to-go breakfast sandwiches with ham, sausage, bacon, eggs…
5) Pair freshly baked biscuits with Honey Butter Spread for a hospitality or condolence visit. Often the aroma of the biscuits is enough to entice the grieving to eat just a little bit, and the honey butter has them reaching for seconds.