Cream Cheese Enchiladas Chicken
Cream cheese enchiladas chicken Recipe
- 8 corn tortillas
- 2 cups shredded cooked chicken
- 1 cup grated Monterey jack cheese
- 2 tablespoons chopped green chiles
- 1 bunch scallions, chopped
- 1 (20 ounces) can mild enchilada sauce
- 1 (8 ounces) container nonfat plain yogurt
In a medium-size bowl or large measuring cup, stir together the enchilada sauce and yogurt until smooth. Pour half of this mixture over the layers in the casserole dish. Then layer on the remaining 4 tortillas, the chicken, and the chiles. Sprinkle with half the remaining cheese. Pour the remaining sauce over the dish. Sprinkle with the remaining cheese and scallions. Bake, uncovered, for 30 minutes.
Makes 6 servings.
Chocolate Crunch Bars
Source: Weight Watchers advertisement
- 6 cups cocoa crisp rice cereal
- 1 1/2 tablespoons margarine
- 1 1/2 tablespoons reduced-fat peanut butter
- 1/2 (16 ounces) package large marshmallows
- 1/3 cup reduced-fat semisweet chocolate morsels
- 1 (16 ounces) can sour cherries
- 3 1/2 cups sifted flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup shortening
- 2 1/2 cups granulated sugar, divided
- 2 eggs
- 1 1/2 cups milk
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1/2 teaspoon almond extract
Mix remaining sugar and cornstarch in a saucepan. Add enough water to reserved cherry juice to make 1 1/2 cups liquid; add lemon juice and almond extract. Add to cornstarch mixture; boil for 1 minute.
Serve over pudding squares, topped with whipped cream, if desired. Yield: 12 servings
Crabapple Hot Pepper Jelly
- 2 pounds crabapples
- 1 1/2 cups water
- Red wine vinegar
- 3 3/4 cups granulated sugar
- 1 cup sweet green bell peppers
- 1/3 cup hot peppers
Mix and match hot peppers for color and degree of heat. In a Dutch oven, combine crabapples with water. Cover and bring slowly to simmer. Cook until crabapples are very soft. Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl. Weight down with a saucer and heavy can. Let stand until dripping stops. Discard pulp.
Pour collected juice into a liquid measure. Add enough vinegar to make 3 cups. Combine in a saucepan with sugar. Bring to a boil, stirring. Add peppers, then boil briskly for 8 to 10 minutes or until set. Stir for 7 minutes to prevent floating peppers.
Pour jelly into hot, sterilized 8-ounce canning jars. Seal with two-piece canning lids. Let cool, then refrigerate. For long-term unrefrigerated storage, the process in boiling water bath for 5 minutes immediately after sealing jars. Makes six (8-ounce) jars.
NOTE: To test for set, remove the pan from heat. Dip a cold metal spoon into the liquid and hold well above the steam. Turn spoon sideways and let liquid runoff. When it forms two drops that run together and drip from the edge of a spoon, the jelling point has been reached.