Chicken Enchiladas – this is a great meal to take to some one in need and easily doubled.
1 Rotisserie chicken, chopped – Freeze half for another use
8 oz pepper jack cheese, shredded
8 oz cheddar cheese, shredded
1/4 c ranch dressing
1/4 c sour cream
1 small can chopped green chilies
10 flour tortillas
1 1/2 heavy cream
Combine chopped chicken, pepper jack cheese, ranch, sour cream and chilis in a large bowl. Scoop mixture evenly into the tortilla shells and place seam side down into a greases 9×13 casserole dish. Pour heavy cream over the top of the rolled enchiladas. Sprinkle shredded cheddar over the whole dish. Bake 350 for 35-40 minutes or until hot and bubbly. Serve with salsa, sour cream, shredded lettuce, guacamole or any other taco topping you like.
“You Should Sell This” Salsa – I know my husband really likes something I have cooked when he says “You should sell this”.
Add the following to a food processor or blender:
14 oz can stewed tomatoes
1 28 oz can whole peeled tomatoes1
10 oz can Rotel tomatoes
1 7 oz can mild green salsa verde (I like Herdez brand)
1 Tsp garlic powder
1 Tsp each salt and ground black pepper
Juice from 1 lime
Dash of cumin
Blend together and chill in fridge for several hours. Serve with your favorite tortilla chips.
Sunday Dinner recipes provided by Heather Knapp