Easy Chicken Enchiladas
4 cans Old El Paso Green Enchilada Sauce
1 (24 ounces) carton sour cream
6 chicken breasts
2 (8 ounces) packages Monterey Jack cheese grated
1 teaspoon onion flakes
Salt and pepper to taste
24 flour tortillas
Grill, bake, or boil chicken. Cut chicken into small pieces; set aside. Mix 2 cans of enchilada sauce with 2 heaping spoonfuls of sour cream. Spoon enchilada sauce/sour cream mixture and spread onto a tortilla. Add the chicken on top of the sauced tortillas. Sprinkle cheese over chicken. Roll into an enchilada. Place enchilada in a casserole dish or pan with the fold side down. Continue adding enchiladas to fill the pan. 10-12 enchiladas fill fit in each pan, so you will probably need two pans. Once the pans are filled, evenly pour remaining mixture over enchiladas. Sprinkle any remaining cheese on top of enchiladas. Bake at 350º for 20 minutes. Check it at 15 minutes. Continue baking until cheese is melted and the sauce is bubbly.
Taco Soup
1 pound ground beef
1 can Black Beans
1 large chopped onion
1 can whole kernel corn
1 can Rotel Tomatoes with Chili Peppers
1 package Taco Mix
1 package dry Ranch dressing
1 can chopped tomatoes
1 can Pinto Beans
1 can Kidney Beans
Monterey Jack cheese to taste
Salt and Pepper to taste
Brown ground beef and onions. Drain fat from meat. Place meat and all other ingredients, except ranch dressing and cheese, in a crockpot and cook six to eight hours. About 30 minutes before serving, stir in package of ranch dressing. Serve with crackers, corn chips or cornbread and top with grated cheese.
Parmesan Twists
1/4 cup butter, softened
1 cup shredded Parmesan cheese (4 ounces)
1 container (8 ounces) sour cream
2 cups all-purpose flour
2 teaspoons Italian seasoning
1 egg yolk
1 tablespoon water
2 tablespoons sesame seed
In a medium bowl, beat butter until fluffy. Add cheese and sour cream; beat until blended. On low speed, beat in flour and Italian seasoning just until blended. Cover; refrigerate 30 minutes.
Heat oven to 350º. Spray cookie sheets with cooking spray. Place dough on lightly floured surface; knead 3 or 4 times. Divide dough in half. Roll each half into 12×6-inch rectangle. Cut crosswise into 6×1/2-inch strips.
In small bowl, beat egg yolk and water; brush over dough. Twist strips and place on cookie sheets. Sprinkle with sesame seed. Bake 15 minutes or until golden. Serve warm.
To freeze: Place cooled baked breadsticks in resealable freezer plastic bags; freeze up to 6 months. Thaw at room temperature. To reheat, place on cookie sheet. Bake at 350º for 5 minutes. Makes 48 bread sticks.
