Don't you think it's about time that we create a Family Cookbook? Well, I DO! I've spent some time researching trying to come up with the easiest (free) way to get it going, and I believe this is it. Please post any of your favorite recipes, also any tips -- cooking, household, beauty, whatever -- and any inspirational thoughts (whether your own, or someone else's.) I would LOVE to have pictures to include as well. You could take pictures of the dishes/recipes you are submitting, or even just great pictures (or even below average pictures) of you and your family!

Please label each post with an appropriate label (i.e., salad, dessert, vegetarian, household tip, inspiration, etc.) Go ahead and add labels as needed; and it's ok to have more than one label per recipe/post.

My plan is to take what we assemble here, and put it into book form. I would love to have it ready for our Thanksgiving Extravaganza!

Wednesday, August 29, 2012

Creamy Enchiladas

2 cups shredded chicken
2 green onions, sliced
3 T. cream cheese at room temperature
1 1/2 C. grated montery jack cheese
1 bottle of green salsa verde (16 oz) - I like the Herdez brand
2 T chopped green chilis
1/2 C. fresh cilantro
2/3 C heavy whipping cream
1/4 C. vegitable oil
Corn tortillas

In a bowl:
combine cooked, shredded chicken (I stick frozen chicken breasts or tenderloins in the crock pot with a little salsa verde in the afternoon and it works perfect for these), green onions, cream cheese, and 1 cup cheese. set aside.

In blender combine salsa verde, cream, chilis, cilantro.. blend until smooth.

In small frying pan heat small bits of oil and cook corn tortillas one at a time for about 10 seconds each - set on paper towel

Place chicken mixture inside tortillas seam side down in baking pan. Pour salsa verde sauce over enchiladas and sprinkle remaining cheese on top.

Bake @ 350 for 20 minutes or so and bubbling..
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