Chicken Enchiladas – my way

I love these enchiladas and they are so easy to make. I did buy the smaller shells this time, but I would definitely not do that again.

Here’s my recipe:

1 rotisserie chicken from the deli

1 16oz jar of your favorite salsa, I like the black bean and corn.

1 16oz can of black beans

2 cups Colby jack cheese

1 package of 12″ tortillas

3 tbsp butter

3 tbsp flour

2 cups of chicken broth

1 cup sour cream

1 4oz can of green chilies

Directions:

Preheat oven to 350.

Shred the chicken into a bowl and combine with salsa, black beans, and 1 cup of cheese. Take a generous amount of the mixture and roll into tortilla. Place in backing dish with the seam side down. Set aside.

In a large saucepan or frying pan on low heat melt butter, add flour and mix together thoroughly. Once the mixture has browned a bit, add chicken broth, mix with a whisk making sure to remove all lumps. Turn heat up until mixture has thickened to the consistency of ketchup, then add sour cream and chilies.

Pour over tortillas and top with remaining cheese.

Bake for 22 minutes uncovered at 350. If you would like to darken the cheese you can broil for a few minutes.

Enjoy!

Glorified Grahams

Otherwise known as Christmas Crack by my family….

This is the easiest cookie that we make in our Family Christmas Cookie Marathon Baking day.  It’s always been one of my favorites, and because it’s so easy, it might become one of your favorites too.  It is buttery, sweet and the nuts top it off with saltiness.  It hits all my taste buttons!

Glorified Grahams

Graham Crackers

1 C butter

1 C brown sugar

1 C chopped pecans

Line your cookie sheet (must have sides) with graham crackers.

In a small sauce pan heat butter and brown sugar and bring to a boil. Boil for 2 minutes, stirring frequently. Remove from heat. Pour mixture over crackers, then sprinkle nuts evenly over crackers. 

Bake in a preheated oven (350 degrees) for 10 minutes. Cool slightly and cut into oblong bars. Store in an air-tight container.