hosted by Laverne Diede & Rhonda Fitterer
Creamy Chicken Enchiladas
- 1 – 8 oz. package cream cheese, softened
- 2 Tbsp. water
- 2 tsp. onion powder
- 2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 5 cups diced cooked chicken
- 20 – 6 in. flour tortillas, room temperature
- 2 cans (10-1/2 oz. ea.) condensed cream of chicken soup, undiluted
- 2 cups sour cream
- 1 cup milk
- 2 cans (4 oz. each) chopped green chilies
- 2 cups shredded cedar cheese
Preheat oven to 350 degrees. In a large bowl, beat cream cheese, water, onion powder, cumin, salt, and pepper until smooth. Stir in chicken. Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in 2 greased 13×9-inch baking dishes. In a large bowl, combine soup, sour cream, milk, and chiles; pour over enchiladas. Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake for 5 minutes longer or until cheese is melted.
Coconut Lemon Bars
Crust:
- 2 cups flour
- 1 cup butter
- 1/2 cup powdered sugar
Filling:
- 4 eggs
- 1/3 cup lemon juice
- 1 tsp. baking powder
- 1 3/4 cup sugar
- 1 cup coconut
Preheat oven to 350 degrees. In a large bowl, combine crust ingredients, mix until crumbly and pat into a 9×13-inch greased baking dish. Bake for 20 minutes. In a separate bowl, beat eggs well; add the remaining filling ingredients and mix by hand until combined; pour filling onto crust. Bake until brown, approximately 15-20 minutes.
