Thursday, May 29, 2008

Chicken Enchiladas

More than 5 years ago my sweet friend, Kristine, gave me this recipe and I have made it over and over. We all love it so when I found it in with my plain printed recipes I decided to add it to my blog. Pics added 01-09

Chicken Enchiladas
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoons garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

1. Preheat oven to 350 degrees(175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender(about 3-4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30-35 minutes, or until cheese is bubbly.

Friday, May 02, 2008

Tootsie Rolls

We got this recipe from the library and the kids have bugged me daily to go buy powdered milk.

They are good eventhough they look like...well I don't need to say what they look like do I? They don't taste exactly like a tootsie roll but fairly close I'd say!

Tootsie Rolls

3 cups powdered sugar

1/2 cup cocoa

3/4 powdered milk

1/2 cup corn syrup

2 Tbsp vegetable oil

1tsp. vanilla extract.

Mix in a bowl then form into a tootsie roll shape.