I’m pretty sure this chicken enchilada recipe was originally on southernliving.com, but I can no longer find it there. So I’m posting it here. It’s yummy and simple to make. Enjoy!
2 10oz cans Ro-Tel
2 cups chopped cooked chicken
1 8 oz pkg cream cheese – softened
5 green onions- chopped (optional)
1 8 oz container sour cream
8 12 in. flour tortillas
1 cup shredded cheddar or Monterey Jack cheese
Stir together 1/4 c. Ro-Tel, chicken, cream cheese and green onions. Stir together remaining Ro-Tel and sour cream….set aside. Microwave tortillas on High 15 sec or until warm.
Arrange chicken mixture evenly down center of tortillas, roll up and place seam side down in a lightly greased 13 x 9 inch baking dish.
Base, covered at 350 deg for 30 minutes. Pour sour cream mixture over enchiladas, top with cheese. Bake 10 more minutes, let stand 15 minutes. Yield – 6 servings.
Prep time 30 min.
Bake time 40 min
Standard Bar Measurements (U.S.)
1 part = any equal part
1 dash/splash = 1/32 ounce
1 teaspoon (tsp) = 1/8 ounce
1 tablespoon (tblsp) = 3/8 ounce
1 pony = 1 ounce
1 jigger/bar glass = 1 1/2 ounces
1 shot (*) = 1 1/2 ounces
1 snit = 3 ounces
1 wineglass = 4 ounces
1 split = 6 ounces
1 cup = 8 ounces
1 pint (pt) = 16 ounces
1 quart (qt) = 32 ounces
1 fifth = 25.6 ounces (1/5 gallon)
1 gallon (gal) = 128 ounces
1 fluid ounce (oz) = 29.573 milliliters = appx. 3 centiliters (cl)
1 quart (qt) = 9.4635 deciliters
1 gallon (gal) = 3.7854 liters
1 milliliter (ml) = 1/30 ounce
1 centiliter (cl) = 1/3 ounce
1 deciliter (dl) = 3 1/2 ounces
1 liter (l) = 34 ounces
Fifth = 4/5 Quart = 1/5 Gal. = 25.6 oz => 750 ml = 25.5 oz
Pint (pt) = 1/2 Quart = 16.0 oz => 500 ml = 17.0 oz
Half-Pint = 8.0 oz => 200 ml = 6.8 oz
Half-Gallon = 64.0 oz => 1750 ml = 59.7 oz
Quart = 32.0 oz => 1000 ml = 34.1 oz
(*) A “shotglass” is usually 1.5 ounces, but sometimes 2 ounces with a measuring line at 1.5 ounces. You can also buy (in US) “short shot” glasses or “pony shots” which are 1 ounce. Pony shots are usually used with martinis, manhattans, and rob roys.
Moms with Scarves from Cool Mom
The most interesting thing about this photo is how enchanted those two guys are with the one on the steps and how enchanted she is with whatever she’s holding in her hands, oh, and the fact that I forgot to paint that top step when I painted the rest of the porch. Guess who’s going to be out there with a paintbrush very soon?
Frozen Mango Margarita from Ellie Krieger at Food Network.
Warm weather will arrive, eventually, and when it does, I’m going to whip up this frothy, fruity, high-antioxidant, low-sugar concoction, grab a good book, find a shady spot, prop up my feet and sip away. When you follow the recipe link (up there), don’t forget to check out the video.
Tip: If you don’t have superfine sugar, just put some sugar in a food processor and spine it around a few times. Voilà, you have super-fine sugar.
“Margot Woelk kept her secret hidden from the world, even from her husband. Then, a few months after her 95th birthday, she revealed the truth about her wartime role: Adolf Hitler’s food taster.
Woelk, then in her mid-twenties, spent two and a half years as one of 15 young women who sampled Hitler’s food to make sure it wasn’t poisoned before it was served to the Nazi leader in his “Wolf’s Lair,”” [continue]