Chicken Enchiladas

Chicken Enchiladas

1 lb. cooked chicken (shredded)
1 small onion diced and sauteed in butter
1 (8oz) container sour cream
1 block cream cheese
1 can green chilies
1 can cream of chicken soup
splash of hot sauce
Tortilla shells
Large bag of Mozzarella or Mexi-cheese
1 small carton heavy cream

Mix first 7 ingredients. Heat tortillas in microwave for just a few seconds (until warm)

Spray baking dish.
Roll heaping spoonfuls of mix into each tortilla and line in a baking dish.
Sprinkle cheese over the top.
Drizzle heavy cream over top of cheese.

Bake covered at 350 for 30 minutes or until heated through.

Remove cover and bake another 5 minutes to brown the cheese.

PS...This makes a ton- it fed all 13 of us, so be prepared:)

Hearty Italian Soup - adapted from Southern Living

Here's the recipe for the Hearty Italian Soup, which I adapted from a Southern Living recipe. Hope you enjoy! ~ Stephanie

Ingredients

• 1 (16-oz.) package mild Italian chicken sausage
• 2 teaspoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 (48-oz.) container chicken broth
• 2 (15-oz.) cans cannellini beans, drained and rinsed
• 2 (14.5-oz.) cans diced tomatoes
• 1 teaspoon dried Italian seasoning
• 1.5 cups mini pasta shells
  
• 1 (5-oz.) package baby spinach
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Freshly shaved Parmesan cheese
• Parmesan-Pepper Cornbread Biscotti

Preparation

• 1. Cook chicken sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.
• 2. Stir chicken broth and next 4 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.
• 3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese. Serve with Parmesan-Pepper Cornbread Biscotti.

Recipe inspired by Kelly Mapes, Fort Collins, CO, Southern Living
OCTOBER 2011

White Chicken Chili (crockpot)

... compliments of Bonnie on 10-20-2011....

Combine the following in a slow cooker:

• Packet of McCormick's White Chicken Chili Seasoning Mix
• 1 lb of chicken
• can of white beans/ cannelloni
• can of diced tomatoes (drained)
• can corn (drained)
• 2 cup chicken broth

*You can add/eliminate as you like with the corn and tomatoes (think Mexican, jalapenos, etc...)

Right before serving, shred the chicken a bit.

Serve with shredded cheese, sour cream, chives, cilantro, hot sauce, what ever suits your flavor!