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Chicken enchiladas with a great creamy center.
Preheat oven to 350ºF. In a blender add sour cream, salsa, green chiles and cilantro if you are using it. Blend until smooth. Pour 1 cup of sauce into the bottom of a 13×9 casserole or baking dish.
In a large bowl combine chicken, onion and cream cheese. Place heaping spoonfuls into the center of each tortilla and roll up burrito style. Place in the 13×9 dish, seam side down. When you have used all of the tortillas, pour remaning sauce over enchiladas. Cover with foil and bake 40 minutes. Uncover and top with Mexican blend cheese. Bake additional 5 minutes or until cheese has melted. I like to then put the enchiladas under the broiler for a moment to brown up the cheese.
Cauliflower and Italian sausage come together with just a few ingredients for a filling and healthy one-pot dinner everyone will love! Suitable for paleo and gluten-free diets as long as the sausage meets those requirements!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!