DONUTS

From: Peggy Syme

1 cup sugar

2 cups mashed potatoes (can use prepared instant potatoes)

10 cups flour

2 cups water

2 yeast cakes (1 yeast cake equals 2 1/4 tsp dry yeast = 4 1/2 tsp for 2 cakes)

6 eggs

1 cup lard (shortening)

1 tsp salt

Yeast 1/2 cup warm water and a little bit of sugar.

Rise in pan to top. Roll out to about 1/2 inch. 

Cut into donuts and let raise until about double in size.

Fry in shortening and drain.

Top with frosting, sugar or glaze as desired. 

Dough can also be used for cinnamon rolls.

BEEF STROGANOFF

1 pound ground beef
1/2 cup butter

1/2 cup flour

2 cups water (or milk for creamier texture)

3 tsp beef bullion (more to taste if desired)

salt and pepper to taste

Season ground beef as desired and brown. Drain fat after cooking. 

Set beef aside in a separate container, add butter to pan and melt. Stir in flour, and simmer for several minutes. 

Stir in water (or milk), and mix well removing all lumps. Let simmer and stir constantly until desired thickness. 

Add in beef bullion and salt and pepper. 

Add in the ground beef and serve.

SNICKERDOODLES

Recipe from: Leslie Syme

1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt
2 tbsp sugar
2 tsp cinnamon

Heat oven to 400 degrees. 

Mix shortening, 1 1/2 cup sugar and eggs thoroughly. 

Blend flour, cream of tartar, soda, and salt, stir in. 

Shape dough in 1 inch balls. 

Roll in mixture of 2 tbsp sugar and 2 tsp cinnamon. 

Place on ungreased baking sheet. Bake 8-10 min. 

These cookies puff up at first, then flatten out.

SNOWBOARDIN SHARON'S WHITE CHILI

Recipe from: Leslie Syme

2 large cans chicken broth
2 large cans cannellini beans
1 small brown onion
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper (to taste)
Green tabasco (to taste)
Green onions
2 lbs. boneless chicken breast
8 oz. can chopped green chilis
Handful fresh cilantro
1/2 tsp leaf oregano
Monterey Jack Cheese (grated)

Cube chicken breast, dice brown onion. In large pan sauté chicken and onion in a little oil until cooked. Add chicken broth, beans, chilis, and spices. Slowly simmer for an hour or longer. Chop cilantro, add to chili and refrigerate over night.

Next day, season more if desired. Simmer for several hours. In bowls, top with chopped green onion and grated cheese.

Serve with tortillas or cornbread.

SLOPPY JOES

Recipe from: Grandma Stewart

1 pound ground beef

1 medium onion diced

1 can tomato soup

1/2 cup ketchup

1 1/2 tablespoon mayonnaise

1-2 tsp mustard 

salt and pepper to taste

Add ground beef and onion to a frying pan; brown and drain. 

Stir in soup, ketchup, mayo, mustard, salt and pepper.

Simmer on low or medium heat until hot, and mixed well. 

Serve on hamburger buns

NOTE: She doesn't measure this. She estimates all ingredients. Will try these portions and make sure they work well and taste right.

CARMELS

Recipe from: Grandma Stewart

1 cup butter

1 pound light brown sugar

dash salt

1 cup light corn syrup

1 15 ounce can sweetened condensed milk

1 tsp vanilla

Melt butter in heavy 3 quart sauce pan. 

Add sugar and salt. Stir thoroughly. 

Stir in corn syrup, mix well. 

Gradually add milk, stirring constantly. 

Cook and stir over medium heat to a firm ball stage. 12-15 minutes. 

Remove from heat. 

Stir in vanilla. 

Pour in buttered 9x9 inch pan. 

ROLO COOKIES

Recipe from: https://lollyjane.com/crazy-cholcolate-caramel-cookies-aka-rolo-cookies/

1 box of chocolate cake mix

1/3 cup oil

2 eggs

Rolo candies

Heat to 350.

Combine cake mix, oil and eggs. Blend well.

Place a Rolo in the center of a piece of cookie dough, fold the dough in a ball around the Rolo. Note: You may need to use some oil on your hands as the dough is sticky.

Place on a greased cookie sheet 2″ apart.

Bake 8-10 minutes.

Cool 1 minute and remove from cookie sheet. 

*Makes 2 dozen cookies. 

CHICKEN POT PIE WITH BISCUITS

Recipe from: https://kristineskitchenblog.com/chicken-pot-pie-with-biscuit-crumble-topping/

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Servings: 5

For the pot pie filling:

1/4 cup unsalted butter 4 tablespoons

1 yellow onion chopped (1 1/2 cups)

3 carrots chopped small (2 cups)

3 ribs celery chopped small

2 cloves garlic minced

1 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup flour

1 3/4 cups low sodium chicken broth

1 cup milk

2 cups shredded or chopped cooked chicken

1 cup frozen peas

For the biscuits:

2 cups flour I used 1 cup of all-purpose flour plus 1 cup of white whole wheat

1 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons cold unsalted butter cut into small cubes

3/4 cup whole milk plus more for brushing

Preheat oven to 425 degrees F.

Make the Filling

In a 12-inch or larger oven-safe pan*, melt the butter over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened.

Stir in the garlic, thyme, salt, pepper and flour. Cook, stirring, for 1 minute.

Stir in the broth and milk and cook, stirring, until the mixture begins to bubble and thickens slightly, about 4-5 minutes. It will continue to thicken a little more as it bakes.

Turn off the heat and stir in the chicken and peas.

Make the Biscuits

Whisk together the flour, baking powder and salt in a large bowl. Add the butter to the bowl and use a pastry cutter (or your fingertips) to work the butter into the flour until the largest butter pieces are the size of very small peas. Use a fork to stir in the milk until the dough clumps together.

Transfer the dough to a floured cutting board. Pat it down into a 3/4-inch thick round with your hands. Use a biscuit cutter or drinking glass to cut round biscuits.

Place the biscuits on top of the pot pie. Brush the biscuits with a little bit of milk. This will help the tops to brown in the oven.

Bake the pot pie for 15-18 minutes, until the biscuits are golden brown on top and the filling is bubbly.

Carefully remove the pan from the oven as it will be very hot. Serve.

Notes

*You may use store-bought refrigerated biscuits to save time.

*If you do not have an oven-safe pan that can go from stove top to oven, you may prepare the filling on the stove and then transfer it to a casserole dish to bake in the oven.

RITZY CHICKEN CASSEROLE

Recipe from: https://www.thespruceeats.com/ritzy-chicken-casserole-3053033?utm_source=pinterest&utm_medium=social&utm_campaign=shareurlbuttons

Total: 45 mins
Prep: 15 mins
Cook: 30 mins
Servings: 6 servings

2 sleeves Ritz crackers (about 60 crackers), divided in half
8 tablespoons (1 stick) unsalted butter (melted and divided in half)
1 (10 3/4-ounce) can condensed cream of chicken or cream of mushroom soup
1 (8-ounce) container sour cream (about 1 cup, regular or reduced fat)
1/2 cup chicken broth (low sodium or unsalted)
1 1/2 pounds (4 medium) boneless chicken breasts (cooked and diced)

Preheat the oven to 325 F. Lightly grease a 2-quart casserole dish.
Crumble one sleeve of Ritz crackers into the bottom of the prepared casserole dish. Drizzle half of the melted butter over the crackers.
In a bowl, combine the soup, sour cream, chicken broth, and diced, cooked chicken.
Spoon the mixture over the Ritz cracker layer.
Crush the remaining sleeve of crackers and toss them in a bowl with the remaining melted butter. Sprinkle the buttered cracker crumbs over the chicken mixture.
Bake the casserole in the preheated oven for 30 to 40 minutes, or until hot and bubbly.
Serve and enjoy.

CHICKEN PARMESAN CASSEROLE

Recipe from: https://thrivinghomeblog.com/chicken-parmesan-casserole-recipe-an-easy-freezer-meal/

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 4–6 servings

4 cups (about 1.5 pounds) fully-cooked chicken, shredded or cubed (where to find meat you can trust)
1 jar (28 ounces) of marinara sauce (or make your own)
1/2 cup shredded or grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 cup Panko or whole wheat bread crumbs (Here is how to make your own) (Gluten-Free Option: Use gluten-free breadcrumbs or almond meal instead.)
1–2 tablespoons olive oil
2–4 tablespoons of chopped fresh parsley (or 1 tablespoon dried parsley)
salt and pepper, to taste

INSTRUCTIONS

Make It Now:
Preheat oven to 350°F.
Grease an 8×8 inch casserole dish with cooking spray.
Layer the fully-cooked chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with both cheeses until all the chicken is covered.
In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a pinch of salt and pepper together.
Sprinkle the seasoned breadcrumbs over the top. (Freezing instructions begin here.)
Bake for about 20-25 minutes or until golden on top and bubbling on the sides.

Freeze For Later:

Follow Steps 1-5. Cover the casserole tightly with a few layers of plastic wrap and/or foil, squeezing out as much air as possible. Freeze for up to 3 months.

Prepare From Frozen:

Thaw in the fridge over night and follow Step 6. Note: If it’s still slightly frozen in the middle, you’ll just have to cook it longer than the recipe calls for or defrost it a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

EASY BROWN GRAVY

Recipe from: https://lifeispoppin.com/easy-brown-gravy-recipe/

1 1/2 cups water
3 teaspoons beef bouillon
1/4 cup all-purpose flour
1 onion, chopped (or dried minced onion)
1/4 cup butter

Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.

SMORE PIZZA

Recipe from: https://www.sixsistersstuff.com/recipe/smores-pizza/

Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min

2 cups graham cracker crumbs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup light brown sugar
2/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
4 cups miniature marshmallows
2 cups milk chocolate chips, divided

Instructions
Preheat the oven to 350 degrees F.
In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt; set aside.
In another bowl, beat the butter and sugars together until creamy and smooth.
Add in egg and vanilla extract and mix until combined.
Slowly add the dry ingredients and mix until just combined.
Roll out dough onto a 13-inch pizza pan sprayed with nonstick cooking spray.
Bake for 10-15 minutes, or until the middle is set. Remove from oven.
Cover crust in mini marshmallows and 1 cup chocolate chips then return to the oven for 3 minutes or until marshmallows turn golden brown. Remove from oven.
Melt remaining chocolate chips in the microwave and drizzle over the top of the pizza.
Sprinkle on extra graham cracker crumbs, if desired.

CAKE MIX COOKIES

Receipe from: Pinterest

1 boxed cake mix, any flavor

1/2 cup vegetable oil

2 eggs

Preheat oven to 350 degrees.

Mix all ingredients together and stir until combined.

Drop by spoonfuls onto baking sheet. 

Bake for 12-15 minutes until edges are golden brown.

BEEF KABOB MARINADE

Recipe from: http://allrecipes.com//Recipe/kabob-marinade/Detail.aspx 1 cup vegetable oil

3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer (optional)

Mix together and marinade. It recommends 4-24 hours. I did it for around 3 and it was great!

CHICKEN & MUSHROOM IN GARLIC WHITE WINE SAUCE

Recipe from: http://www.skinnytaste.com/2011/03/chicken-and-mushrooms-in-garlic-white.html

8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all purpose flour* (use rice flour if gluten free)
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Preheat oven to 200°F.

Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.

Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.

Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.

Top the chicken with the mushroom sauce and serve.

CHICKEN RANCH PASTA BAKE

Recipe from: https://life-in-the-lofthouse.com/chicken-ranch-pasta-bake/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=17830218

Prep Time:15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

8 ounces (1/2 lb) dried penne pasta
1 lb. boneless skinless chicken breasts, cubed
1 Tablespoon ranch seasoning/dressing mix

Sauce:
2 Tablespoons salted butter
1 teaspoon minced garlic
1 Tablespoon ranch seasoning/dressing mix
1/2 Tablespoon all-purpose flour
1 pint heavy whipping cream
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon black pepper

Toppings:
1 cup Mozzarella cheese
4 slices cooked bacon chopped
fresh chopped parsley optional
Instructions
In a large pot of water, boil penne pasta until al dente, according to package directions. Drain.

Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray.
Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet clean so you can cook sauce in it.
Add butter to skillet and melt it over medium heat. Once melted, add garlic and stir until fragrant; about 1 minute. Whisk in ranch seasoning and flour. Cook for 30 seconds whisking constantly. Slowly whisk in heavy whipping cream. Continue to cook and stir for one minute or until mixture starts to boil. Remove from heat and stir in Parmesan cheese until it completely melts. Season sauce with pepper.
Add drained pasta and cooked chicken to ranch sauce in skillet. Stir to combine.
Pour this mixture into a greased 9x13 inch baking pan. Top with Mozzarella cheese and chopped bacon. Bake in a preheated 375 degree F oven, uncovered, for 20 minutes or until cheese is melted and bubbling.
Remove from oven and let rest/cool 5 to 10 minutes before serving. Serve with fresh parsley, if desired. Enjoy!

HAM CUPS

Recipe from: http://menumusings.blogspot.com/2011/09/ham-cups.htm

1/2 egg per cup

a little heavy cream or milk
grated cheese (optional)
onions and peppers, diced small
a small pat of butter
a couple of young green onions
ham slices, a little thick
salt and pepper to taste

Saute onions.
Spray the muffin tin cups with non-stick cooking spray. Line each with a slice of ham.
Add the cooked onions/peppers.
Sprinkle in some shredded cheese.
Pour in the egg mixture: eggs, a little heavy cream or milk, salt and pepper, beat well with a fork.
Chop a small green onion top and divide onto each.
Bake at 350 degrees for 20 - 25 minutes.

PIZZA ROLL UPS

Recipe from: https://twomillionmiles.wordpress.com/2012/08/15/pizza-roll-ups/

8 Crescent Rolls
4 string cheese
About 32 pepperoni slices

Heat your oven according to the directions on the crescent roll package. {Mine was 375.}
Open each crescent roll and place 4 pepperoni slices on each. As you can see, I did two on top and two down the middle. Then tear a string cheese in half and place it at the top of the roll.
Then roll up the little babies! You don’t have to seal all the cracks this time. Then cook according to your crescent roll packages. Approx12 minutes.

Can dip in marinara or ranch.

2 INGREDIENT PUMPKIN COOKIES

Recipe from: https://cookiesandcups.com/2-ingredient-pumpkin-cookies/

Makes 2 dozen

1 (15 oz) can of pumpkin
1 box spice cake mix

Instructions
Preheat oven to 350°
Line baking sheet with parchment paper
Mix your pumpkin and cake mix together in a medium bowl until there are no more lumps.
Drop by rounded tablespoon onto prepared baking sheets, about 2 inches apart.
Bake for 13-15 minutes, until edges start to golden.
Remove from oven and allow to cool 5 minutes on your baking sheet. Transfer to wire rack to finish cooling.
Frost if desired.

BAKED RAVIOLI

Recipe from: http://sistersandrecipes.blogspot.com/2014/01/baked-ravioli.html

Bag of frozen ravioli

1 Jar of marinara sauce

2 Cups of mozzarella cheese

1 pound ground sausage (optional)

Directions:

Heat oven to 400 degrees. Spray bottom and sides of rectangular baking dish with cooking spray.

If using sausage, cook in frying pan until browned and drain grease.

Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of remaining pasta sauce and 1 cup of mozzarella cheese. Add sausage to top of first layer if using. Repeat layers once, starting with the ravioli. Sprinkle with parmesan cheese.

Cover with aluminum foil and bake 30 minutes. Remove foil; bake uncovered 10 to 15 minutes longer or until bubbly and hot in center. Let stand 10 minutes before serving.

HAM AND POTATO CHEDDAR SOUP

Recipe from: https://therecipecritic.com/ham-and-potato-cheddar-soup/

Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Serves 6

2 cups potatoes peeled and diced

2 cups chicken broth

1/2 cup carrot sliced

1/4 cup onion chopped

1/4 cup butter cubed

1/4 cup all-purpose flour

2 cups 2% milk

1/4 to 1/2 teaspoon salt

1/4 teaspoon pepper

2 cups sharp shredded cheddar cheese 8 ounces

1-1/2 cups ham cubed cooked

1 cup corn

Instructions

In a large saucepan, combine the potatoes, chicken broth, carrot and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat though.

EASY CROCKPOT TACO SOUP

 Recipe from: https://www.passionforsavings.com/easy-crockpot-taco-soup-recipe/

3 Cans of Beans (I mix Red Beans & Black Beans)
1 Can of Whole Kernel Corn
1 Can of Rotel (Diced Tomatoes with Green Chilies)
2 Cups Cooked Ground Beef
1 Package of Taco Seasoning
2 Cans of Diced Tomatoes
1 Package of Ranch Dressing
1 32 oz container of Chicken Broth

Combine all the ingredients in the Crockpot
Cook on high for 4 hours or cook on low for 8 hours if you're going to be gone all day.

EASY PUMPKIN MUFFINS

Recipe from: https://www.allrecipes.com/recipe/93290/easy-pumpkin-muffins/

Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 12

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

EGGLESS COOKIE DOUGH

Recipe from: https://lilluna.com/eggless-cookie-dough/

Prep Time 10 minutes
Total Time 10 minutes
Serves 8

1/4 cup butter softened

1 cup light brown sugar

1/4 cup milk

1 tsp vanilla extract

1 1/4 cup flour

1/4 cup sugar

1/2 cup chocolate chips mini or regular

Cream butter and brown sugar in a bowl, until smooth.

Add milk and vanilla and mix until well combined.

Add flour and sugar.

Fold in chocolate chips. Mix well. ENJOY!

Refrigerate any leftovers (if there are any!).

STRAWBERRY PRETZEL JELLO SALAD

Recipe from: https://lmld.org/strawberry-pretzel-jello-salad/

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes 

Servings: 16

6 oz package of instant strawberry jello
1 1/2 cups boiling water
1/2 cup cold water
2 cups crushed pretzels
1/2 cup melted butter (1 stick)
2 TBS sugar
2 TBS brown sugar
8 oz cream cheese (softened)
1 cup sugar
8 oz cool whip
2 cups sliced strawberries (can use frozen, bring to room temperature and slice)

Instructions
Mix your jello with 1 1/2 cups of boiling water. Stir for 2 minutes till totally dissolved.
Add in the 1/2 cup of cold water. Stir together and allow to cool completely to room temperature.
Preheat the oven to 350 degrees.
In a medium sized bowl, combine your crushed pretzels, butter, sugar and brown sugar.
Press the mixture evenly into the bottom of a greased 9x13 pan.
Bake for 10 minutes. Remove from the oven and allow to cool completely.
Beat your cream cheese and sugar together for 3 minutes, until smooth. Make sure to scrape down the edges with a rubber spatula as you mix.
Carefully fold in the cool whip .
Spread the cream cheese mixture over the pretzel crust. Make sure to spread it all the way to the edges and corners, creating a seal, so the jello doesn't leak through. Place in the fridge for 30 minutes.
Place your strawberries over the top of the cream cheese mixture.
Carefully and very slowly pour the jello over the strawberries and place the pan in the fridge. (It can be helpful to pour it over a spoon to make it slower)
Chill for 4 hours, or overnight, until the jello is completely set.
Slice and serve with cool whip on each slice if desired.

Notes
**Total time does not include chilling time.
**Please make sure your jello comes completely to room temperature, it can't be warm at all. After baking your pretzels make sure your pretzel layer cools completely before spreading the cream cheese layer over the top. Then place in the fridge for 30 minutes before very slowly pouring your jello over the top. If you rush these steps and don't wait till each layer is no longer warm you will most likely end up with the jello seeping through to your pretzel layer

EASY COPYCAT CHICK-FIL-A FROSTED LEMONADE

Recipe from: https://easybudgetrecipes.com/frosted-lemonade/

Prep Time 5 mins

Total Time 5 mins

2/3 cup lemon juice
6 Tablespoons granulated sugar
3/4 cup ice water
6 cups favorite vanilla ice cream (a 48-ounce container of ice cream is 6 cups)

Chill water with ice cubes for 2 minutes to get it ice-cold.
Pour lemon juice, sugar, and the 3/4 cup of ice-cold water (be sure to remove the ice) into a blender. Blend until sugar is dissolved.
Scoop 6 cups (the entire 48-ounce container) of ice cream into the blender. Blend until smooth. Serve immediately!

CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE

Recipe from: https://www.hotfrommyoven.com/chicken-enchiladas-with-sour-cream-white-sauce.html 

10 small soft flour tortillas

3 tablespoons flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded and cooked chicken
3 cups Monterey Jack cheese - shredded
3 tablespoons butter
4 ounce can diced green chilies

Instructions

Preheat oven to 350 degrees
Combine shredded chicken and 1 cup of cheese
Fill tortillas with the mixture above and roll each one then place in a greased 9x13 pan
Melt butter in a pan over medium heat
Stir flour into butter and whisk for 1 minute over heat.
Add broth and whisk together. Cook over heat until it's thick and bubbles up
Take off heat and add in sour cream and chilies. (be careful it's not too hot or the sour creams will curdle)
Pour mixture over enchiladas and add remaining cheese to top.