Chicken Sour Cream Enchiladas

Mama J's Chicken Sour Cream Enchiladas

Servings: 6-8

Ingredients:
3-1/4 cups chopped/shredded cooked chicken
(A rotisserie chicken from the store works great, Costco is the best)

1-1/2 cups Sour Cream

2 Cups Shredded Colby & Monterey Jack Cheese, divided (Mexican Blend)

1-1/2 cups green salsa, divided (Salsa Verde)

1-1/2 teaspoons ground cumin

3 cans Old El Paso green enchilada sauce (10 oz size)

16 corn tortillas, softened for just a few seconds in small pan of hot oil, you only need about ½” to 1” of oil. Drain on paper towels. Or you can do the healthier way, heat tortillas in microwave to soften. I do 4 at a time, because they will not stay soft very long.

Directions:

1. Preheat oven to 350 degrees F.
Mix chicken, sour cream, 1 cup of the cheese, 1 cup of the salsa and cumin until well blended. Pour 1/4 cup enchilada sauce on bottom of pan.
2. Spoon two heaping tablespoons of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish, you might need another smaller pan too. Pour enchilada sauce over, just enough to cover each tortilla, with the sauce coming up almost half way up the pan. Sprinkle remaining cheese over the enchiladas.
Cover pan with foil.
3. Bake 30 minutes take foil off in the last 5 minuts of baking. Enjoy!

What's For Dinner: Sweet & Spicy Pickles

What's For Dinner: Sweet & Spicy Pickles

Sweet & Spicy Pickles

Sweet & Spicy Pickles

1 lb English Cucumber sliced thinly or 1lb small pickling cucumbers.

1 small Red Bell Pepper or one half of  large pepper, sliced

1 small Chile Pepper-Fresno Chile, Serrano or your favorite! Remove seeds & ribs if you don’t want it too spicy.  

2 cups Apple Cider Vinegar

1 Cup sugar

1 TBLS Picking spice

Pinch of Red Pepper Flakes

Pinch of Kosher Salt

1 Quart glass jar with lid

Place vinegar & sugar in sauce pan stir with whisk and heat over medium until sugar is dissolved, this only takes about 5 minutes.

While the vinegar is cooking place the remaining ingredients into your glass jar. Pour hot vinegar mixture over your cucumbers & peppers. Put lid on tightly and invert a couple of times to make sure the spices are evenly distributed. Place in refrigerator overnight and you will have yummy pickles in the morning.

This makes a yummy relish as well, just strain and chop everything up and you have a delish relish for your hot dogs or potato salad. 
Recipe by: Julie Moraes