Mushroom & Spinach Quiches

This is my first time to ever make mini quiches and they were wonderful! This is my “own” recipe, I didn’t borrow from any cookbook this time, so I am even extra-proud of my quiches. I did, however, get the Savory Tart Dough recipe from a Williams-Sonoma cookbook titled “Food Make Fast: Small Plates”. Enjoy these!

To make the tart dough: In a food processor, combine the flour, salt, and butter until coarse crumbs form.

Whisk an egg, lemon juice, and ice water in a small bowl.

Pour egg mixture into flour mixture and process until dough comes together.

Turn dough out onto a floured surface and form two disks. Wrap one disk in plastic wrap and refrigerate for at least 30 minutes. Wrap the other disk to store in the freezer for future use.

Take one disk out of the fridge and on a lightly floured surface, roll out the dough into a round 1/8 (3 mm) thick. Cut out as many rounds as possible and gently press into the cups of a muffin pan. The edges should be flush with the rim of the pan.

To make the filling: over low heat, melt the butter and cook the red onions for 5 minutes, until softened.

Raise the heat to medium-low and add the spinach and mushrooms, stirring constantly for 1 minute. The leaves should be wilted.

In a large measuring bowl, whisk together the egg, cream, mustard, 1/2 tsp salt, and a pinch of pepper.

Add the spinach mixture, bell pepper, and cheese, and stir to combine.

Divide the filling among the pastry lined cups.

Bake the quiches for 20-25 minutes or until they are puffy and golden brown.

Let cool in the pan on a rack for 10 minutes. Run a knife around the sides of each cup and carefully life out the quiches. Serve with fruit.

Mushroom & Spinach Quiches
Ingredients
Savory tart dough, 1 disk* (see recipe below)
1 1/2 tbsp unsalted butter
1/4 of a red onion
1 cup spinach, coarsely chopped
1 egg
2/3 cup heavy cream
1/4 tsp dry mustard
salt and freshly ground pepper
2 tbsp green bell pepper, finely chopped
1 oz mushrooms, chopped
2 oz parmesan cheese, finely grated

Directions
1. On a lightly floured surface, roll out the dough disk into a rough round 1/8 inch (3 mm) thick.
2. Cut as many rounds possible and ease the rounds gently into the cups of a regular muffin pan. The bottoms of the dough should remain rounded and the edges should be flush with the rim of the pan.
3. Preheat the oven to 400 degrees.
4. In a frying pan over low heat, melt the butter. Add the red onion and cook, stirring occasionally for 5 minutes, until softened.
5. Raise the heat to medium-low and add the spinach and mushrooms, stirring constantly for 1 minute. The spinach should look wilted.
6. In a large measuring bowl, whisk together the egg, cream, mustard, 1/2 tsp salt, and a pinch of pepper.
7. Add the spinach mixture, bell pepper, and cheese, and stir to combine.
8. Divide the filling among the pastry lined cups and bake quiches for 20-25 minutes, or until they are puffy and golden brown.
9. Let cool in the pan on a rack for 10 minutes. Run a knife around the sides of each cup and and carefully life out the quiches to serve.

Yield: 10 small quiches

*Savory Tart Dough
Ingredients
3 1/2 cups flour
1/2 tsp salt
1 cup unsalted butter, cubed
2 eggs, lightly beaten
1 tbsp lemon juice
1/4 cup ice water

Directions
1. In a food processor, combine the flour, salt, and butter. Pulse until the mixture forms coarse crumbs.
2. In a small bowl, whisk together the eggs, lemon juice, and ice water.
3. Pour the egg mixture into the flour mixture and process just until the dough comes together.
4. Turn out onto a lightly floured surface and form into a smooth cylinder.
5. Cut in half and shape into 2 thick disks.
6. Refrigerate 1 disk and wrap 1 disk to freeze for future use.

Makes 2 disks

Peach and Blueberry Crumbles

Peach and Blueberry crumbles are now officially my favorite fruit dessert! The combination of peaches and blueberries are amazing and the topping is sweet, crumbly and delicious. I made this dessert for a girls luncheon I had with my mom and sister. My dad does not like fruit desserts, so I jumped at the chance to make these crumbles without him present! haha 🙂 This recipe is from Ina Garten’s “Barefoot Contessa at Home” cookbook. Enjoy!

Immerse peaches in boiling water for 30 seconds to 1 minutes.

Immediately place peaches in cold water.

Remove peel from peaches.

Slice peaches into thick wedges and place in a large bowl.

Add lemon zest, fresh lemon juice, flour, and sugar.

Mix until well combined and gently stir in blueberries.

Let mixture sit for 5 minutes, then spoon into individual ramekins.

To make the crumble, combine the flour, sugar, brown sugar, salt, cinnamon, and butter in the bowl of an electric mixer.

Mix on low speed until the butter is the size of peas.

Rub the mixture with your fingertips until it is in big crumbles, and sprinkle evenly over fruit.

Place the ramekins on a sheet pan lined with parchment paper and bake for 35-40 minutes, until the tops are browned and crisp and the juices are bubbly.

Serve warm with vanilla ice cream.

I was going to be good and only eat half…

but…

I had no self control… I had to finish it!

Delicious!

Peach and Blueberry Crumbles
Ingredients
For the Fruit:
2 lbs firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup flour
1 cup fresh blueberries (1/2 pint)

For the Crumble:
1 cup flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) cold unsalted butter, diced

Directions
1. Preheat oven to 350 degrees.
2. Immerse peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily.
3. Place peaches immediately in cold water.
4. Peel the peaches, slice them into thick wedges, and place them in a large bowl.
5. Add the lemon zest, lemon juice, sugar, and flour. Toss well. Gently mix in the blueberries.
6. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

7. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment.
8. Mix on low speed until the butter is the size of peas.
9. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
10. Place ramekins on a sheet pan lined with parchment paper and bake for 35 – 40 minutes, until the tops are browned and crisp and the juices are bubbly.
11. Serve warm topped with vanilla ice cream.

Yield: 8 servings (using 4 oz Apilco Ramekins from Williams-Sonoma)

Popovers with Strawberry Butter

Popovers are one of the prettiest, and fanciest bread dishes in this world! I have been eating popovers from Neiman Marcus’s cafe since I was a little girl. They are so good, but they are even better coming out of the oven fresh, hot, and golden brown. This recipe looks hard to make, but they are actually quite simple. The only thing you need to have is a popover pan. This popover recipe comes from the “Neiman Marcus Cookbook”. Enjoy!

Sift the flour, salt, and baking powder together in a large mixing bowl.

Crack the eggs into an electric mixer and beat on medium speed for about 3 minutes or until foamy and pale in color.

Turn down the mixer to low and add the warm milk.

Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn off the machine and let batter sit for 1 hour.

Preheat oven to 450 degrees. Bake popovers for 15 minutes. Turn down oven to 375 degrees and continue baking for another 30 minutes or until popovers are a deep golden brown.

Serve popovers hot and with strawberry butter if desired.

Popovers
Ingredients
3 1/2 cups milk (I used Skim)
4 cups flour
1 1/2 tsp salt
1 tsp baking powder
6 large eggs, at room temperature

Directions
1. Preheat oven to 450 degrees.
2. Place milk in a bowl and microwave on high for 2 minutes, or until warm to the touch.
3. Sift the flour, salt, and baking powder together in a large mixing bowl.
4. Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes until foamy and pale in color.
5. Turn the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes.
6. Turn the machine off and let the batter rest for 1 hour at room temperature.
7. Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with batter and place popover tin on a cookie sheet.
8. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375 degrees and bake for 30 minutes longer, until popovers are a deep golden brown on the outside and airy on the inside.
9. Turn out popovers and serve hot with strawberry butter, if desired.

Strawberry Butter
Ingredients
1 1/2 cups butter, softened
1 cup strawberry preserves

Directions
Beat together 1 1/2 cups softened butter and 1 cup strawberry preserves.

Yield: 1 dozen popovers
Recipe from: Neiman Marcus Cookbook by Kevin Garvin and John Harrisson

Matt’s Favorite Pink Salad

Pink Salad is my husband, Matt’s absolute favorite gelatin salad. When Matt got swine flu, he requested his mom’s pink salad, so I drove over to Paula’s house to pick it up. Since then I’ve made this recipe on my own. Paula told me that it is super easy to make and you cannot mess it up. Feel free to use your favorite flavor of Jell-O. Matt loves black cherry and strawberry. I want to try orange Jell-O next time…however if I do this, I may need to change the name to “Orange Salad” haha 🙂 Enjoy!

Ingredients: Jell-O, cream cheese, Eagle Brand milk, canned pineapple, and canned pears

Boil water, sugar, and Jell-O over high heat until dissolved.

Dump drained can of pineapple and pears into a food processor or blender and process until fruit is smooth.

Mix softened cream cheese with Eagle Brand milk in an electric mixer.

Mix in processed fruit.

Add Jell-O to cream cheese mixture and mix until well blended.

Pour into individual cups or into a container for gelatin. Refrigerate until firm.

Pink Salad
Ingredients
2/3 cups of water
2/3 cups of sugar
6 oz of any flavor Jell-O (I used black cherry)
1 small can of pineapple
1 can of pears
8 oz Philadelphia Cream Cheese
1 can Eagle Brand Milk

Directions
1. Boil water, sugar, and Jell-O together in a pan over high heat until dissolved.
2. In a food processor add 1 small can of pineapples and 1 can of pears (both drained). Process until fruit is smooth.
3. In an electric mixer, mix cream cheese, and 1 can of Eagle Brand Milk.
4. Pour processed fruit into cream cheese mixture and combine.
5. Add Jell-O to mixture and beat until well blended.
6. Pour Pink Salad into individual cups or a gelatin container and refrigerate until firm.

Pasta Primavera

This is the first time for me to make Pasta Primavera and my husband and I absolutely LOVED it! My husband especially liked the white sauce and penne pasta, and I loved the fresh vegetables, especially the mushrooms. I added some chicken to this recipe since I figured my husband would want some “meat” to this dish. The Pasta Primavera recipe comes from the Pioneer Woman. You definitely need to try this… and its a good way to get your veggies in! Enjoy!

All the vegetables you need: zucchini, broccoli, onions, bell peppers, carrots, and mushrooms.

Heat butter and olive oil in a skillet over medium heat and cook onions and garlic over medium high heat for about a minute or two.

Add the carrots and broccoli and cook for about a minute more.

Transfer the mixture to a plate and add the red pepper strips to the skillet. Cook for about a minute, then transfer them to the plate.

Add butter to the skillet and cook the zucchini for less than a minute, and transfer to plate. Cook mushrooms for a minute or two and again transfer to the plate.

To make the sauce add the chicken broth, and butter and cook until the liquid starts to thicken. Add whipping cream, half-and-half, Parmesan cheese, basil leaves and stir.

Dump veggies and mushrooms into sauce along with frozen peas.

Add the pasta al dente and stir. Top with Parmesan and basil and serve.

Pasta Primavera
Ingredients
1 cup bite-sized Broccoli Pieces ( up to 1 1/2 cups)
1/2 whole Onion diced finely
3-4 cloves Garlic, chopped finely
2 whole medium to large Carrots, sliced on the bias (diagonally)
2 whole medium Zucchini, sliced on the bias
1 whole medium Yellow Squash (optional)
5 oz. Button or Baby Porcini Mushrooms, roughly sliced
1 whole Red Bell Pepper, sliced in strips
4 Tbsp Butter
2 Tbsp Olive Oil
1 lb Penne Pasta

For the Sauce:
1/4 cups Dry White Wine (I used additional Chicken Broth instead)
1/2 cups Low Sodium Chicken Broth
1 cup Whipping (heavy) Cream
1 cup Half-and-half
1/2 cups Grated Parmesan Cheese, plus more to sprinkle on top
5 leaves Basil, plus more for garnish
1/2 cups Frozen Peas

Directions
1. Prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half an onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.
2. Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots.
3. Transfer the veggies to a plate. Add the red bell pepper strips to the skillet and cook for about a minute. Transfer them to a plate.
4. Add pasta to boiling water and cook to al dente.
5. Add a tablespoon of butter to the skillet and cook squash and zucchini for less than a minute, then transfer to a plate. Cook mushrooms for a minute or two and again transfer to the plate.
6. To make the sauce, pour 1/4 cup dry white wine to skillet (or chicken broth). Add 1/2 cup chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor of left behind by the veggies. Cook for 1-2 minutes or until the liquid starts to thicken.
7. Add whipping cream, half-and-half, and Parmesan to skillet and stir. Add salt and pepper to taste. Stir in fresh basil leaves.
8. Dump veggies and mushrooms into the sauce along with frozen peas.
9. Add pasta al dente and stir.
10. Top with more Parmesan and basil to taste and serve.

Serves 4-6

Nila’s Coconut Cake

My Dad’s birthday is today and he requested a coconut cake. I am surprised because his normal request is mississippi mud, a decadent chocolate cake with marshmallow cream and chocolate frosting (pictures will come when I make this next!)

This coconut cake recipe is my grandmother, Nila’s recipe. It is super easy and extremely tasty and sweet. It uses a cake mix, so there is not a lot of prep work involved. Enjoy!

Mix together the cake mix, eggs, oil, sour cream, and coconut milk in an electric mixer. Mix until smooth.

Pour batter into greased and lightly floured 9 x 13 inch pan.

Bake at 350 degrees for 30 to 40 minutes until a toothpick inserted in the middle comes out clean.

Meanwhile, make the frosting. Beat together powdered sugar, cream cheese, vanilla, and enough milk to make the frosting spread in an electric mixer.

With cake still warm, spread frosting onto cake. Sprinkle with sweetened coconut.

Nila’s Coconut Cake
Cake Ingredients
1 white cake mix
3 eggs
1/2 cup Crisco oil
8 oz sour cream
1-8 oz can coconut milk

Frosting Ingredients
2 cups powdered sugar
3 oz Philadelphia cream cheese
1 tsp vanilla
whole milk, enough to make the frosting spread

Directions
1. Preheat oven to 350 degrees.
2. Grease and lightly flour a 9 x 13 inch pan.
3. Mix all cake ingredients together in an electric mixer until smooth.
4. Pour batter into cake pan and bake for 30 to 40 minutes, or until a toothpick inserted into the middle comes out clean.
5. While cake is baking, prepare frosting, by mixing powdered sugar, cream cheese, vanilla, and milk together in an electric mixer.
6. While cake is still warm, spread frosting on the top of cake.
7. Sprinkle with sweetened coconut.
8. Allow cake to cool, and serve.

Peanut Butter Cookies

Everyone that has tried these cookies have said they are wonderful and have a unique flavor. I can’t place the flavor, but the cookies are great. They are from David Lebovitz’s cookbook, “Ready for Dessert”. Enjoy!

Whisk together the flour, baking powder, and salt.

Beat together the butter, sugars, and peanut butter in an electric mixer until smooth.

Beat in the egg.

Add the dry ingredients and mix until the dough just comes together.

Chill and cover dough for at least 2 hours, or overnight.

Remove dough from refrigerator and let it come to room temperature. Pinch off pieces of dough and roll into 1 inch balls. Roll balls in sugar and place on parchment-lined baking sheet.

Flatten and make a crosshatch pattern for each cookie by using the back of a fork.

Bake cookies for 9-10 minutes at 350 degrees or until edges begin to brown, but the center still looks soft.

Peanut Butter Cookies
Ingredients
1 1/4 cups (175 g) all-purpose flour
1 T. baking powder (make sure it is aluminum free)
1/4 tsp. salt
1/2 cup unsalted butter, melted
1/2 cup (100 g) granulated sugar, plus more for coating the cookies
1/2 cup (120 g) packed light brown sugar
1 cup (260 g) creamy peanut butter (not natural-style)
1 large egg, at room temperature

Directions
1. In a small bowl, whisk together the flour, baking powder, and salt.
2. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, granulated and brown sugars, and the peanut butter on medium speed just until smooth. Beat in the egg. Add the flour mixture and mix just until the dough comes together. If necessary, knead the dough with your hands until smooth.
3. Cover and refrigerate the dough for at least 2 hours or up to overnight. (The rest gives the ingredients time to meld so the cookies bake up especially softy and chewy.)
4. Remove the dough from the refrigerator and let it come to room temperature.
5. Preheat the oven to 350 degrees and line baking sheet with parchment paper. Pour some granulated sugar into a small bowl.
6. Pinch off pieces of dough and roll them into 1-inch balls. Roll the balls in the granulated sugar and place them 3 inches apart on the prepared baking sheet. Flatten and make a crosshatch pattern on each cookie by pressing down on the ball with the back of the tines of a fork.
7. Bake until the cookies begin to brown around the edges but the centers still look somewhat uncooked, 9 to 10 minutes. (Remove them from the oven before they look done so they’ll stay chewy once cooled.)
8. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Yield: 30 cookies

Broccoli Beef

My mom used to fix Chinese food a lot before I was born. Actually the last time she made stir fry, she was pregnant with me. She was using a wok, which heats up extremely fast, so soy sauce was splattering everywhere. When my Dad walked in from work, he heard her say, “I’m never doing this again”! He thought she was talking about getting pregnant! haha 🙂 In actuality, my mom was referring to the wok.

The recipe for Broccoli Beef comes from the “Steamy Kitchen” cookbook. The beef was very tender, the sauce flavorful, but not overpowering, and the broccoli and rice were perfect complements. Enjoy!

Ingredients for the beef marinade: soy sauce, Chinese rice wine, cornstarch, black pepper

Stir together the soy sauce, rice wine, cornstarch, and pepper. This is the beef marinade.

Add sauce to the beef slices and let stand for 10 minutes.

Stir together the sauce ingredients: oyster sauce, Chinese rice wine, soy sauce, and chicken broth.

Blanch the broccoli in a small pot of boiling water for 2 minutes.

Cook the beef on high heat with cooking oil for about 1 minute. Add the garlic and fry for another 30 seconds to 1 minute until beef is no longer pink. Pour in the sauce and add the blanched broccoli. Bring to a boil. Pour in the cornstarch and cook until the sauce boils and thickens, 30 seconds.

Serve over brown rice.

Broccoli Beef
Ingredients
3/4 lb flank or sirloin, sliced thinly across the grain
3/4 lb broccoli florets
2 tbsp high-heat cooking oil
2 cloves garlic, very finely minced using a garlic press
1 tsp cornstarch, dissolved in 1 tbsp water

For the beef marinade
1 tsp soy sauce
1 tsp Chinese rice wine (or dry sherry)
1/2 tsp cornstarch
1/8 tsp freshly ground black pepper

For the sauce
2 tbsp oyster sauce
1 tsp Chinese rice wine (or dry sherry)
1 tbsp soy sauce
1/4 cup chicken broth

Directions
1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand 10 minutes.
2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
4. Heat a large frying pan or wok over high high until a bead of water sizzles and instantly evaporates upon contact.
5. Add the cooking oil and swirl to coat.
6. Add the beef and immediately spread the beef out all over the surface of the work or pan in a single layer. Let the beef fry undisturbed for 1 minute.
7. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink.
8. Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Paula’s Chocolate Oatmeal Dawg Cookies

My husband, Matt, grew up eating these chocolate oatmeal cookies almost everyday. My mother-in-law, Paula, would make these cookies for Matt as an after-school snack and before every sports game he played. Paula was famous for her cookies! All the neighborhood kids knew it, and would come over to her house, begging her to make them. They’re nicknamed “dawg” cookies… but I don’t know why!

By the time Matt was in 7th grade, he had mastered his mom’s chocolate oatmeal cookies. He even won a cooking contest for them, as seen here in this early 1990s article from The Longview Times. Wasn’t he cute??? Haha.

Even though Matt is all grown-up, he still can’t get enough of his mom’s cookies. Okay, maybe not everyday as an afternoon snack, but it’s probably every time we go over to visit Paula that she whips up a batch for us.

It took me about 5 tries to finally get these cookies “they way mom makes them”, according to Matt. I think my problem was that I used rolled oats instead of instant oats…it sure makes a difference!

Finally, did I mention that Matt eats these from the pan itself? Nope, he doesn’t wait for them to cook; he eats them like chocolate pudding. Crazy, right? Talk about lots of cookie batter!

What’s the only thing Matt wants from his parents when they’re gone? (Which is hopefully not for a super long time.) Nope, not money. Not stocks. Not fine jewelry… just his mom’s chocolate oatmeal cookie “pan”.

Enjoy!

The ingredients.

Bring to a boil sugar, water, and cocoa powder on stovetop until soft ball stage.

Paula and Matt know when they reach the soft ball stage by dropping bit of the mixture into water to see if a tiny ball forms.

Off the heat and stir in the butter.

Then add the oatmeal,and vanilla. Stir until melted and combined.

Eat from the pan like my husband does…

…or drop onto wax paper and let cool (the way I like them).

Paula’s Chocolate Oatmeal “Dawg” Cookies
Ingredients
2 cups sugar
1/2 cup water
3 tbsp cocoa powder
1 stick butter
1/4-1/2 cup peanut butter
2 cups oatmeal, quick-cooking
1 1/2 tsp vanilla

Directions
1. Boil sugar, water, and cocoa until the mixture reaches a soft ball stage.
2. Remove pan from heat and add butter, peanut butter, oatmeal, and vanilla.
3. Stir together until melted and combined.
4. Eat from pan or drop onto wax paper.
5. Let cool and serve.

Yield: 1 full serving for a 7th grader…or about 2-3 dozen cookies.
Recipe from: My mother-in-law, Paula

Chicken Enchiladas

Look no further if you’re craving a good, creamy, cheesy chicken enchilada.

My aunt Jolene is an amazing cook and gave me the recipe for her famous sour cream chicken enchiladas.

Seriously, these enchiladas are better than any you would order from a restaurant. Plus if you’re wanting to lighten up the recipe, feel free to substitute fat-free sour cream for the full fat version….trust me, you won’t be able to tell the difference. You could also use low-fat cheese and whole wheat tortillas.

Yum….dinner doesn’t get much better than this! Enjoy!

Saute onion in butter until tender. Stir in flour. Add chicken broth and cook until thickened. In a medium bowl combine the chicken, 1 cup of sauce, green chilies and cheese. Place chicken mixture in a tortilla. Roll up and place seam-side down in a baking pan. Sprinkle with paprika and remaining cheese. Bake for 25 minutes or until sauce is bubbly.

Chicken Enchiladas

Serves: 10

Ingredients

1 cup chopped onion
1/4 cup butter
1/4 cup flour
2 1/2 cups chicken broth
8 oz sour cream at room temperature
1/2 cup (2 oz) shredded cheddar cheese
1 1/4 cup (6 oz) shredded monterey jack cheese
4 oz chopped green chiles
1/2 tsp chili powder
3 cups chopped cooked chicken
10 flour tortillas
paprika to taste

Instructions

Preheat oven to 350 degrees.
Saute onion and butter on medium heat until tender .
Stir in flour.
Add chicken broth and cook until thickened.
Remove from heat and stir in sour cream.
Combine 1 cup sauce, cheddar, 1/2 of monterey jack, chiles, chili powder, and chicken. Mix until combined.
Spoon chicken mixture onto flour tortilla. Roll up tortilla and place in a baking pan. Pour remaining sauce over enchiladas. Sprinkle with paprika and remaining cheese.
Bake uncovered at 350 degrees for 25 minutes, or until sauce is bubbly.