Basari
Happy Cinco di Mayo!
Creamy Chicken Enchiladas
(makes two pans - one to eat and one to freeze!)
10 servings
1 package (8 ounces) cream cheese, softened
2 tablespoons water
1 teaspoon dried minced onion
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups cooked chicken, shredded
20 flour tortillas
2 cans condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1 cup milk
2 cans (4 ounces each) chopped green chilies
2 cups (8 ounces) shredded Mexican blend cheese
I used all low fat ingredients in this recipe to help it not be such a "girdle buster". :-) My family didn't notice a thing and the recipe was still so rich that one enchilada was very satisfying.
(makes two pans - one to eat and one to freeze!)
10 servings
1 package (8 ounces) cream cheese, softened
2 tablespoons water
1 teaspoon dried minced onion
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups cooked chicken, shredded
20 flour tortillas
2 cans condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1 cup milk
2 cans (4 ounces each) chopped green chilies
2 cups (8 ounces) shredded Mexican blend cheese
Beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. Place 1/4 cup mixture down center of each tortilla and place seam side down in 2 greased 13x9x2 in. baking dishes. Combine soup, sour cream, milk and chilies; pour over enchiladas. Baked, uncovered at 350° for 30-40 minutes or until bubbly. Sprinkle with cheese and bake 5 minutes longer or until cheese is melted. Enjoy!
I used all low fat ingredients in this recipe to help it not be such a "girdle buster". :-) My family didn't notice a thing and the recipe was still so rich that one enchilada was very satisfying.
Corn and Black Bean Salsa
Corn and Black Bean Salsa
6 cups
6 cups
1 can whole kernel corn, drained and rinsed
1 can black beans, drained and rinsed
2 tomatoes, seeded and chopped
1/2 small red onion, chopped
1/2 cup fresh cilantro, chopped
1 jalapeno pepper, seeded and diced
1/4 teaspoon salt
juice of 1 lime
Combine ingredients. Cover and refrigerate until serving. Enjoy!
Chocolate Chip Muffins
Chocolate Chip Muffins
1 dozen
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
3/4 cup chocolate chips
Grease bottoms only of 12 muffin cups or line with baking cups. Combine flour, sugar, baking powder, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened. Stir in chocolate chips. Fill cups 2/3 full. Bake at 400° for 15-20 minutes. Enjoy!
1 dozen
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
3/4 cup chocolate chips
Grease bottoms only of 12 muffin cups or line with baking cups. Combine flour, sugar, baking powder, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened. Stir in chocolate chips. Fill cups 2/3 full. Bake at 400° for 15-20 minutes. Enjoy!
Linked to Gooseberry Patch Recipe Round Up
Thrifting TreasureBetty Crocker's Guide to Easy Entertaining 1959
"The hostess who thinks of her party as a gift to her friends can't go wrong - a gift of people with whom they'll have fun - a gift of food they will enjoy - a gift of herself by having that food ready to serve without confusion - and a gift of confidence by letting them know what kind of a party is planned and how to dress for it."
