Mint Chocolate Chip Ice Cream

2 cups half & half
2 cups whipping cream
1 cup sugar
1/2 tsp salt
3/4 tsp mint extract (not peppermint)
1/2 tsp vanilla extract
3 drops green food coloring
1 cup shaved/grated milk chocolate bar

Mix all ingredients except for chocolate. Freeze in ice cream maker. Stir in chocolate at the end.

Peppermint Ice Cream

2 cups half & half
2 cups heavy whipping cream
1 cup sugar
1/2 tsp. salt
1/2 tsp. peppermint extract
1/2 tsp. vanilla
3 drops red food coloring
1/4 cups crushed candy canes (bobs)

Mix everything together and freeze. Add candies the last 5 minutes.

Pumpkin Crunch Dessert

1 (15 oz.) can solid pack pumpkin
1 (12 oz.) can evaporated milk
1 1/2 cups sugar
3 eggs
 1 1/2 tsp. cinnamon

Mix ingredients together and pour into greased 9x13 pan.

1 cake mix (dry) white, yellow, spice all work well
1 cup butter (2 cubes) melted

Sprinkle cake mix over pumpkin mixture. Drizzle melted butter over all. Bake in 350 oven for 1 hour and 10 minutes. Serve warm or cold with sweetened whipped cream or ice cream.

Coleslaw Ramen Salad

1 pkg. coleslaw 2 pkgs. beef ramen noodles 4 oz. slivered almonds 6 oz. sunflower seeds 3 green onions chopped ____________________________ Dressing 1/2 cup canola oil 1/3 cup sugar 2 Tbsp. vinegar 2 beef packets (that came with the noodles) _____________________________ Mix together, broken apart ramen noodles,almonds, sun Flower seeds and green onions. Add slaw, and in a Different bowl whisk the dressing together and, pour Over salad, and toss. Refrigerate at least 30 minutes Before serving.

Elote: Mexican Style Corn on the Cob

4 ears of corn
3 Tbl mayo
2 Tbl sour cream
1/4-1/2 tsp lime zest
1/2 tsp fresh lime juice
1/8-1/4 tsp cayenne pepper (optional)
1/4 tsp chili powder
tiny pinch kosher salt
1 cup crumbled Cotija cheese (use fresh parmesan or queso fresco if you can't find Cotija)

(I did not put any lime zest in the sauce at the family reunion.  I did use Cotija cheese.)

Cook corn.  Combine mayo, sour cream, lime zest, lime juice, chili powder and pinch of salt.  Store in fridge until ready to serve.  (For even better results, make the sauce ahead of time.)

Grate Cotija cheese (or crumble) and place on a plate.

When corn is hot off the grill or out of the pot, immediately spread sauce all over it and then roll corn cob in grated cheese.  Serve with lime wedges for squeezing and extra chili powder or cayenne pepper to sprinkle on top if desired.  (from ourbestbites.com)

Pepperoni Pasta Salad

Spiral Pasta (cooked)

Cut up fresh veggies:
Broccoli
Baby Carrots (strips)
Red onion
Sliced Olives
Grape Tomatoes
Cauliflower
Pepperoni
Cucumber (I cut out the seed part to help the salad not get soggy as quickly)

Small mozzarella & cheddar cheese squares.

Salad Supreme and Zesty Italian Dressing (Kraft).

Mix all together.  Add Salad Supreme and Italian dressing to taste.  I put about half the dressing on the salad and let it blend overnight.  Add more dressing just before serving.

Hello Dollies

From the kitchen of Grandma Leah

11 graham crackers crushed (approx. 2 cups)
1 stick butter melted
1 c. choc. chips
1 c. Butterscotch chips
1 c. coconut
1 c. nuts (optional)
1 can sweetened condensed milk

Mix graham cracker crumbs and butter. Press into 9x9 inch pan. Sprinkle chocolate chips, coconut, nuts. Pour sweetened condensed milk over all. Bake at 350° for 20-30 min.

Tip: you can pour can of milk in a glass measuring cup and heat slightly in the microwave for easier pouring. You can also add the sweetened condensed milk on top of the crust and sprinkle remaining ingredients onto milk layer. Press lightly and bake.

You can use milk chocolate chips or semi-sweet. You can substitute the white choc. chips, butterscotch chips, peanut butter chips etc... Enjoy!

Watergate Salad

1 20 oz. can crushed pineapple (undrained)
1 small package instant pistachio pudding
1-2 cups mini marshmallows
1 12-16 oz. tub of cool-whip (I use the 16 oz.)

Combine undrained pineapple and pistachio pudding together. Stir in
cool-whip and mini marshmallows and chill.

Peach Raspberry Jam

2 1/2 c. raspberries (not squished)
8 c. peaches (peeled, pitted & chopped)
9 c. sugar

Mix in large pan and boil slowly for 15 minutes, stirring constantly.

Remove from heat and add 2 large (6 oz.) packages raspberry jello.  Add slowly so that it does not clump in one spot.  Stir well, until jello is dissolved.

Put in sterilized jars.  Seal.  (Process 10 minutes in boiling water bath.)

I buy raspberries from Costco when they are a good price and freeze them.  Then when peaches are in season, we make the jam.

THE BEST JAM EVER!! :)

Makes about 7 pints plus one cup and it is the best jam ever!!!

Bean Dip

1 large can (or 2 small cans) Rosarita Spicy Jalepeno Beans
Put in microwave bowl and cover with cheese.
Heat in microwave for 2 minutes or until cheese is melted.
Add one spoonful of sour cream.
Add one small dump (spoonful) of El Pato Spicy Tomato Sauce.
Mix thoroughly and taste.  Add more El Pato if not spicy enough or more sour cream to mellow.
When you like the taste, microwave for another 1 1/2 minutes.
Stir and serve with chips.

Our neighbors (the Squires) made this for just about every Scout camp their boys went on with Brian.  The spicier, the better at camp!  We love it at home, too !

Banana Sour Cream Pie - Joan's Recipe

2-3 bananas, cut into rings
1 6 oz. pkg vanilla (NOT banana) instant pudding
2 c. cold milk
1/2 c. sour cream
1 prepared pie crust (Nilla Wafer if you can find it!)
Whipping cream or Cool Whip

Make pudding using the 2 cups cold milk.  Fold in sour cream. Blend until smooth.  Layer bananas and pudding 2 to 3 times, ending with pudding.

Chill for at least 1 hour.  Top with whipped cream.

Joan brought this for Thanksgiving a couple of years ago (along with pumpkin pies).  I have lost track of how many times I have made this since.  All the boys LOVE it!  I usually use a shortbread pie crust because I can't find Nilla Wafer ones.

Sugar Cookie Bars

Cookie:
1 1/2 c. sugar
1 c. butter, softened
8 oz. cream cheese, softened
1 egg
1/2 tsp. almond extract
1 tsp. vanilla extract
1/2 tsp. baking soda
1 tsp. baking powder
2 1/2 c. flour

Frosting:
1/2 c. butter, softened
4 oz. cream cheese, softened
3 1/2 c powdered sugar
3-5 Tbl. milk
1 tsp. vanilla
food coloring (optional)

In large bowl or stand mixer, beat butter, cream cheese, sugar and egg until nice and frothy.  About 4 minutes.
Add vanilla and almond extracts and beat for 1 minute more.
Combine flour, baking powder and baking soda in a bowl.  Stir.
Add the flour mixture to the butter mixture and beat for about 2 minutes.
Press dough into large jelly roll pan (cookie sheet).
Bake at 350 degrees for 20-25 minutes, or until toothpick in center comes out clean. (15-18 minutes is perfect in my oven... you don't want to overbake them)
Let cool completely.
Make the frosting by beating the butter and cream cheese together for about 2 minutes.  Add the powdered sugar, milk, vanilla and food coloring.  Mix for 1-2 minutes or until smooth.  Frost cookies and then cut into bars.

These are really good cookies.  A nice, quick sugar cookie when you don't have time to cut and roll.  I use Kathy's Buttercream Frosting instead of this one.  Got this recipe from justgetoffyourbuttandbake.com

https://sugarandalotofspice.blogspot.com/2009/03/buttercream-frosting.html?m=1

English Muffin Bread

English Muffin Bread

5 1/2 cups warm water
3 packages RAPID RISE yeast
(You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour….but my Mom always used All Purpose)

Mix altogether, then spoon into 4 well greased loaf pans (8 1/2 x 4 1/2). Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. Keep an eye on it. You’re looking for golden brown. 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

Snickers Cookies

1 cup butter
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
60 minature (bite size) Snickers candy bars (these are the smallest size ones – NOT the fun size)
chocolate glaze (see recipe below)

Preheat oven to 350 . Cream butter, peanut butter, sugar, and brown sugar. Add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture. Take 1 Tbsp. of dough and flatten into round shape in palm of hand. Place Snickers bar in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough. Place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and place on a wire rack to cool. Drizzle top of cookies with chocolate glaze.

Chocolate Glaze
1 cup powdered sugar
1 Tbsp. unsweetened cocoa
1 Tbps. milk

Mix powdered sugar, unsweetened cocoa and milk. Add additional as needed to thin mixture enough to drizzle from spoon.

Chicken Parmesan

12-18 chicken breast tenders
2 cups Italian bread crumbs
4 eggs
olive oil
8 slices provolone cheese
2 lg. (30 oz.) cans crushed tomatoes w/basil

Dip chicken tenders into egg and then into bread crumbs. Heat olive oil in skillet over medium heat. Fry chicken pieces in oil approx. 3-5 min. per side or until cooked through. Drain on paper towels. Pour one can of crushed tomatoes in 9x13 pan. Layer chicken over tomatoes. Layer cheese over chicken and top with 2nd can of tomatoes. Cover with foil. Bake in 350 oven for 30-40 minutes or until heated through. Remove foil the last 10 minutes or so. Serve with buttered noodles, frozen cheese tortellini or ravioli.

You can also use regular crushed tomatoes and add italian seasoning.

Garlic Bread Seasoning

1/2 cup Parmesan Cheese (the Kraft kind)
2 tsp. Kosher salt
2 Tlb. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Mix all ingredients together.  Place in shaker container.  Store in fridge.  Use on breadsticks, French bread, etc.

I like to slice french bread, place the pieces onto a cookie sheet, butter each piece and sprinkle with this seasoning.  I then place the sheet on the top rack under broil for a few minutes to toast.  You can sprinkle with mozzarella cheese to make cheese bread.  Delicious side to spaghetti, lasagna, etc.  Got this one from ourbestbites.com  

Lemon Buttermilk Sheet Cake

Cake:
2 1/2 cups cake flour (no substitutions)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk
3 Tbl. grated lemon zest
1/4 cup freshly squeezed lemon juice
1 tsp. vanilla extract
1 3/4 cups sugar
12 Tbl. (1 1/2 sticks) unsalted, softened butter (I have used salted butter)
3 large eggs plus 1 large egg  yolk

Glaze:
3 cups powdered sugar
3 Tbl. lemon juice
2 Tbl. buttermilk

Heat oven to 325 degrees.  Grease and flour 9x13 baking dish.  (You can also make it in a cookie sheet - sheet cake style.)

Whisk flour, powder, soda and salt in medium bowl.  Set aside.  In a measuring cup, combine buttermilk, lemon juice and vanilla.  Set aside.

In a stand mixer fitted with the paddle attachment, beat sugar and lemon zest on medium speed until moist and fragrant (about 1 minute).  Remove 1/4 cup of sugar mixture, cover and set aside.

Add softened butter to remaining sugar mixture and beat until light and fluffy (about 2 minutes).  Beat in the eggs and yolk, one at a time, until incorporated.  Reduce speed to low.  Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions.  Mix until smooth (about 30 more seconds).

Scrape batter into prepared pan and smooth the top.  Bake until golden brown and toothpick inserted in center comes out clean (about 25-35 minutes).  Be careful not to overbake.  Cool cake for 10 minutes.

While the cake is cooling, whisk the glaze ingredients together until smooth.  Gently spread glaze over the cake and sprinkle with reserved sugar and lemon zest mixture.  Allow to cool completely, at least 2 hours.

This recipe is from America's Test Kitchen and it has become one of my favorites.  It sounds harder to make than it is.  If you zest the lemons and squeeze the juice, you can freeze them until you are ready to make the cake.  If you like lemon, I think you'll love this cake!!

$100 Sour Cream Drop Cookies :)

Cookies:
3 1/2 cups flour
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1 cup sour cream

Frosting:
1/2 cup butter
2 1/2 cups powdered sugar
pinch of salt
1 tsp. vanilla
1/2 tsp. almond extract
2 Tlb. cream (not whipped)

Combine dry ingredients in bowl and set aside.  In separate bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Add vanilla, almond extract and sour cream.  Slowly add dry ingredients to sugar mixture.  Mix until combined.

Chill dough 4 hours or overnight.  Drop by heaping teaspoons onto cookie sheet.  Bake 10-12 minutes in 375 degree oven.  Cool and frost.

To make frosting, combine all frosting ingredients together and beat until desired consistency.

Make sure that the dough is chilled for at least 4 hours.  The dough is very soft and it will spread all over your cookie sheets if it gets to room temperature.  This is Carol's family reunion auction cookie recipe that kind hearted family bid way too much for!! :)  Enjoy! 

Soft Batch Choco Chip Cookies

1 cup shortening
1 cup butter
1 cup sugar
1 cup brown sugar
1 pkg (5.1 oz) instant vanilla pudding
4 eggs
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
4 1/2 cup flour
choco chips

Mix flour, pudding, soda and salt together.  Set aside.  Beat shortening and butter together.  Add sugars.  Beat until well combined.  Add eggs and vanilla.  Beat again.  Add dry ingredients.  Mix well.  (You can beat with mixer or combined by hand.)  Stir in chocolate chips.  Bake on ungreased cookie sheets for 8-10 minutes at 350 degrees.  Try not to brown the cookies at all to keep them super soft.

Licorice Caramels

2 squares butter
1 can sweetened condensed milk
2 cups sugar
1 cup Karo syrup
3/4 tsp. anise oil (one .125 fl oz bottle)
black food coloring

Melt butter in large pan on medium heat, spreading it around and a little up the sides.  Add sugar, milk, and Karo syrup.  Cook stirring constantly until soft ball stage (230 degrees on my thermometer).  Cold water test.  Remove from heat.  Stir in oil flavoring and food coloring.  Pour into greased cookie sheet (with edges).  Cut when cooled and wrap in waxed paper or candy wrappers.  Makes about 120 caramels.

Tips:  Cook slowly.  Don't be in a hurry.  I leave the heat on medium the whole time.  Melt the butter before you add the other ingredients.  This helps the sugar dissolve, which prevents gritty caramels.  I use one bottle of oil or 2 bottles if it is not oil but flavoring.  Cold water testing means that you can feel a "skin" on the caramel but it is still "soft" when placed in the cold water.  Enjoy!  We've tried many different flavors and they all taste great.

Bubbles

5 gallons water
1 small bottle of glycerine (can be found by pharmacy)
1 med. bottle of dawn dish soap

Mix together and let sit overnight. Enjoy!

Our grandkids' pre-school teacher does this activity every year! The kids have so much fun with it. You can pour them into a small kiddie pool and use a hula hoop to pull the bubbles up. Fun, fun activity! She said that she also uses hangers and shapes them into a circle with a single crochet around the circle part. It makes a great wand!

Lipton Onion Soup Mix Gravy

1 pkg. lipton onion soup mix
2 Tbl. flour
2 C. cold water

Mix dry soup mix with flour. Whisk in 1 c. cold water until well blended. Add remaining water and bring to a boil. Reduce heat and simmer uncovered for 5 minutes.

There are ALOT of onions! So, if you don't want the onions you can strain the gravy.

I added canned mushrooms to the gravy and served it over hamburger patties with mashed potatoes... it was really good!

Fudgy Chocolate Cake

1 cup butter or margarine
1cup water
1/2 cup cocoa
2 cups flour
2 cups sugar
1/2 cup sour cream
2 eggs
1 teaspoon baking soda

Melt the margarine, water and cocoa to boiling, stirring occasionally. Remove from heat. Add rest of ingredients. Beat until smooth, about 2 minutes. Pour into greased 9x13 pan. Bake at 350 for 35 to 40 minutes.
I usually frost it with a butter icing recipe off the back of the icing sugar bag. Sometimes I just frost it with whipped cream. Sometimes I put little holes all over the top of the cake while it's still warm and put a layer of Carmel sauce on the cake. After that cools I put whipped cream on top.

Chex Mix

1 large box of Rice Chex
1 small box of golden grahams
1 1/2 c. (3 cubes) margarine
2 c. light karo syrup
2 c. sugar
1 pkg. sliced almonds
1/2 pkg. coconut

Mix margarine, karo syrup and sugar in a saucepan. Bring to a boil. Let it simmer for 2-3 minutes to dissolve sugar. Mix cereals, almonds and coconut in large bowl. Pour mixture over cereals and gently toss with a spoon from the outside of the bowl to the bottom to coat all pieces. Store in an airtight container.

Tips: I use my large tupperware bowl and pour the rice chex in... probably 2/3 or so of the bowl is rice chex. Then I just add the golden grahams on top (I always buy them in bulk so I have to guess how much:). You can also add as many almonds and as much coconut as you want. But when you get the dry ingredients in, the ingredients before the syrup should be about an inch from the top is all. Enjoy!!! It is one of our most favorite treats!

Cheeseburger Soup

1 lb. hamburger
1 1/2 c. chopped onion
1 1/2 c. diced celery
1 1/2 c. shredded carrots
8 c. diced potatoes
2 tsp. dried parsley
1 tsp. basil
1 1/2 cubes butter (divided)
2 Tbl. olive oil
6 c. chicken broth
1/2 c. flour
3 c. milk
16 oz. (1/2 pkg)  Velveeta cheese, cubed
1/2 c. sour cream
salt and pepper to taste

Brown hamburger, seasoning it with salt, pepper, minced onion as desired. Drain and set aside. In large pot, melt 1/2 cube of the butter and extra virgin olive oil. Add carrots, celery, onion and cook until tender. Add potatoes & broth. Bring to a boil. Cook until potatoes are tender, approx. 15 minutes. Add hamburger and seasonings. In skillet that you browned the hamburger in, melt 1 cube of the butter, stir in flour and let cook for a few minutes. Add milk gradually, mixing well. When thickened, add to vegetable, broth mixture. Add in sour cream and cubed velveeta. Stir soup until velveeta is completely melted.

I always use chicken boullion in place of the broth (6 boullion cubes to 6 cups water). I like the flavor better. With the boullion, I don't usually have to add more salt. You can also save some time by using frozen hash brown potatoes and packaged match stick or shredded carrots. This soup re-heats really well too. Enjoy!

Chocolate Chip Date Nut Cake

1c. Chopped dates
1-1/2 c. Boiling water
1 t. Soda
1/2 c. Margarine
1 c. Sugar
2 eggs
1-1/2 c. Plus 3tbl flour
1/2 t. salt
3/4 t. Soda
1/2 package chocolate chips
1/2 C. Brown sugar
1/2 C. Walnuts, chopped

Pour water over dates and add 1t soda; set aside. Cream together the margarine, sugar and eggs. Add date mixture. Sift flour, salt and soda together . Add the other mixture and stir well. Pour into a 10x8 pan. Top with chocolate chips, brown sugar and walnuts

Bake at 350 for 35 to 40 minutes. Serve with cool whip on top.

Frozen Key Lime Pie

Easy, cool, refreshing goodness!

1 (12 oz) container cool-whip (thawed slightly)
1 (14 oz) can sweetened condensed milk
1/2 cup lime juice
1 prepared pie crust (graham cracker, vanilla wafer, or shortbread all work well)
grated lime zest for garnish (optional)

Mix sweetened condensed milk and lime juice together. Mix in cool whip until well blended. Spoon into pie crust. Freeze until firm 1-3 hours. Remove crust from tin and cut into 6-8 wedges. Garnish with lime zest and/or cool-whip. Enjoy!

Pastry Puffs!

These small bundles often referred to as profiteroles -- are a one-of-a-kind treat. The dough used to make them, called pâte à choux, is light and airy, yet sturdy, so it's perfect for filled goodies such as éclairs.

Ingredients

FOR THE PUFFS

1 cup water

1/2 cup unsalted butter, diced

1 teaspoon sugar, 1/2 teaspoon salt

1 cup flour

4 eggs

1 lightly beaten egg for coating

FOR THE CHOCOLATE SAUCE

1/2 cup heavy cream

4 ounces bittersweet chocolate, chopped

1 1/2 teaspoons unsalted butter

Instructions

Move the oven rack to a position slightly below the center and heat the oven to 375°. Lightly coat two baking sheets with butter.

In a medium saucepan, bring the water, butter, sugar, and salt to a boil. Remove the pan from the stove top and stir in the flour until well blended. Return the pan to the stove top and cook on medium, stirring constantly, until the mixture pulls away from the sides, about 2 to 3 minutes.

Remove the pan from the stove top once more and transfer the mixture to a medium bowl. Stir in the 4 eggs, one at a time, until each is fully incorporated.

While the dough is still warm, use a tablespoon-size cookie scoop to place 1 1/2-inch-wide mounds on the baking sheets. Stagger the rows to give the puffs room to expand as they bake. Gently brush the top of each with the beaten egg.

Bake the puffs until golden brown, 25 to 28 minutes. (Don't remove them from the oven before they're fully baked, or they'll collapse.) Transfer them to a wire rack to cool completely.

For the chocolate sauce, bring the heavy cream to a boil in a small saucepan. Place the chocolate in a heat-safe bowl and pour the cream on top. Let the mixture sit for 3 minutes, then whisk it until it's smooth. Add the butter, then whisk again.

To assemble the dessert, cut each puff in half, place a scoop of ice cream on the bottom, replace the top, and drizzle with the warm chocolate sauce. Serve immediately.

Tips:

The pastries are pretty healthy for a dessert, but it just depends what goes inside. You can add ice cream whipped cream, or even just serve with powdered sugar and fruit. Also for an easy quick topping just drizzle chocolate syrup on top! Seriously easy and yummy!

Also, without the sweet toppings you can serve alongside dinner as a delicious dinner roll!

Homemade Enchilada Sauce

• 2 tablespoons CRISCO® Oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 (14 ounce) can chicken broth
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 1/4 teaspoon garlic powder

1. Heat oven to 350 degrees F. Prepare Enchilada Sauce.
2. Enchilada Sauce: Heat CRISCO® Oil in large saucepan; stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients, bring to boil, and simmer for 10 minutes. Makes three cups of sauce.
3. Enchiladas: Mix together chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro in a medium bowl. Stir in 1/2 cup Enchilada Sauce; stir until well blended. Season with salt and pepper. Set aside.
4. Heat 1/2 inch CRISCO® Oil in large pan.
5. Fry tortillas, one at a time, until soft (10 seconds per side). Drain well on paper towels.
6. Spray a 9 x 13-inch baking dish with CRISCO® No-Stick Cooking Spray. Spread a small amount of Enchilada Sauce over the bottom of dish.
7. Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
8. Bake until bubbling, 15-20 minutes. Garnish with sour cream, sliced green onions and chopped cilantro.

Chicken Enchiladas

• 3 cups enchilada sauce
• 2 cups shredded cooked chicken
• 1/2 cup thinly sliced green onions
• 3/4 cup shredded Cheddar cheese
• 3/4 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1 (4 ounce) can diced green chiles
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste
• CRISCO® Oil, as needed
• 12 (6 inch) corn tortillas
• CRISCO® No-Stick Cooking Spray