Kaisa's White Chicken Enchiladas

White Chicken Enchiladas from Kaisa Holcombe. "I have been looking for this recipe for the past 20 years!!!! Finally found it!!!!"
Several other good chicken dishes in Tastes & Treasures cookbook too.
(Yes - Kaisa and Kay Holcombe are family!)

White Chicken Enchiladas

Ingredients:
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)



Directions:
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Easy Chicken Enchilada from Erica in Maryland

The fresh Kale inspired us.  It's like an edible bouquet from the garden.

Easy Chicken Enchiladas

Ingredients:
1 can condensed soup (chicken or mushroom)
1/2 cup sour cream
1 cup salsa
2 tsp chili powder
2 cups cubed and cooked chicken
1/2 cup shredded cheese (any flavor)
8-10 burrito size flour tortillas

Optional items
1 can black beans - rinsed
3/4 cup chopped peppers (red, orange or yellow)
1 can corn - drained
1 cup mushrooms sauteed or 1 can mushrooms
1 cup spinach or kale (sauteed) or frozen can be used

Directions:
Mix soup with sour cream, salsa, chili powder.
Mix 1 cup of soup mixture with cooked chicken, cheese and optional items.
Spoon into 8-10 burrito-size flour tortillas; fold over edges of burrito.
Place into 9 X 12 “ casserole dish.
Spoon remaining soup mixture over the top of the burritos. Cover with foil.
Bake 350 degrees for 40 minutes.

Saute chicken.

Spoon remaining soup over folded burritos.

Spooning mixture into flour tortilla.

Also try Historymaker Roy Drachman's Flat Enchiladas on page 134 Tastes & Treasures cookbook.

Cookbook Presentation at Realty Exec office

Cookbook collectors and history buffs are everywhere including real estate offices. Carolyn Mendoza and I had a warm welcome from Forum office manager David Grado when we told the story of researching and writing the cookbook, the Historical League and the AHS Museum at Papago Park during their monthly meeting. Carolyn passed around samples of Granola pg 196 to whet their appetites. Many bought the cookbook for themselves and for holiday gift giving. By the way, Realty Execs monthly meetings include lunch and we feasted on Chicken Alfredo with Green Chile, Pasta with vodka infused sauce, Penne with meat sauce and rich brownies for dessert. What a treat.