Brianna Burgess

Chicken Enchiladas

Salad

Coconut Bars

Chicken Enchiladas:

8 med tortillas

1/2 cup chopped onion

4 cloves garlic (about 1 1/2 teaspoon of pre chopped)

1 tsp coriander

1/4 tsp pepper

2 tablespoon butter

3 tablespoon flour

8 ounces sour cream (small container)

2 cups chicken broth

1 can mild green chile

1 to 11/2 cup Monterey jack cheese (can get away with cheddar or Colby jack mix)

2 cups diced chicken

1 can sliced olives

Directions:

Add flour to sour cream and set aside.

Chop onion and chicken.

Preheat oven to 350

1 large or 2 medium tomatoes (chopped)

Sauté onion and garlic in butter over medium heat until onion is translucent. Add coriander and pepper. Add sour cream mixture. Add green chili and chicken broth all at once. Stir and let it come to a boil. Simmer until sauce thickens. Add half cup of cheese and stir it in.

Add about a cup of this sauce to the diced chicken, enough to make the chicken moist.

Heat tortillas in microwave for 40 seconds. Fill tortillas with chicken mixture. It will make either 6 or 8 depending on how much of the filling you put in them. Put in square pan and pour remaining sauce over the top. Cover with tinfoil and cook for 35 minutes. Remove foil and add remaining cheese. Cook for 5 more minutes uncovered. Add tomatoes and olives and let stand for 10 minutes

Coconut Bars:

Ingredients:

4 T butter

¾ c Graham Crackers crushed (about 9 squares)

½ pkg milk chocolate chips

1/2 c nuts (optional)

½ c coconut (shredded)

½ can condensed milk

Directions:

Melt butter in bottom of pan. Add crushed graham crackers to butter to form crust. Layer chocolate chips and nuts on top of crust. Layer coconut nut on top. Evenly pour condensed milk over coconut. Bake at 350 degrees for 20 min. Allow to completely cool before serving.