I have had several more requests for recipes, so in the next several weeks I thought that it would be fun to share with you some more of my family’s favorites! Enjoy!
Shelley’s Sour Cream Chicken Enchiladas (this recipe is taken from the Spark People website, and is low-fat and yummy!)
16 oz. fat free sour cream
1 can Mexican Rotel
1 can fat free cream of chicken soup
1 tbs. fresh cilantro
2 ½ cups cooked shredded chicken breast
1 cup chopped onions
16 corn tortillas
8 oz. shredded pepper jack and Colby cheese blend
1 can diced green chiles
DIRECTIONS:
In a saucepan, mix together sour cream, soup, and cilantro. Heat through and set aside.
Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Warm the tortillas until flexible. Then, fill each tortilla with some of the chicken mixture and cheese. Roll tortilla up and place seam side down in a 8×11 dish sprayed with cooking spray.
Pour over the sour cream sauce and top with the remaining cheese.
Bake in a 350 degree oven for about 30 minutes. Makes 8 servings of 2 tortillas each. Enjoy!
Almond Joy Bars (this is one of my all-time favorite candy bars, so I was thrilled when I found this recipe on cooks.com before-you will love it!)
2 cups graham cracker crumbs
½ cup soft butter
¼ cup powdered sugar
2 cups coconut
1 (14 oz.) can sweetened condensed milk
½ cup whole almonds
1 cup milk chocolate chips
Preheat oven to 350 degrees. Grease 13×9 inch pan. Combine graham cracker crumbs, butter, and sugar until mixed well. Press into greased pan and bake 10-12 minutes.
Mix coconut with condensed milk and spread over crust. Arrange almonds over coconut. Bake another 15 minuts.
Remove from oven and cover with chocolate chips. Let it stand for a minute and spread evenly. Cool completely before cutting.
WARNING: These are deadly! 😉
