White Chicken enchiladas

These were super easy and Mike loved them.

Chicken enchiladas with green chili sour cream sauce

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese (I also sprinkled some chili powder to add flavor). Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Pumpkin Pie Crunch

1 16 oz can of pumpkin
1 12 oz can evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 pkg yellow cake mix
1 cup chopped walnuts
1 cup margarine or butter melted

Preheat oven to 350 degrees.  Grease bottom of a 9 x 13 pan.  Combine 1st six ingredients in a large bowl.  Beat well, pour into pan.  Sprinkle dry cake mix over the top, then the walnuts and margarine.  Bake for 50-55 minutes.  Cool and top with whipped cream.  ( I think this tastes better cold the next day if you want make ahead of time).  Fabulous, not so much on the healthy side, but hey it's Thanksgiving time.  Just throw in an extra workout that week :)!

Cranberry-Orange Jellied Salad

I made this last Thanksgiving. And I will probably make it again this year.  I know it sounds kind of weird.  But it is really good.  Everyone loved it.

1 pkg orange flavored gelatin
3/4 Cup boiling water
Juice and grated rind of 1 orange
3/4 cup whole berry cranberry sauce

Dissolve gelatin in boiling water.  Stir in orange juice, rind and cranberry sauce.  Chill, stirring occasionally to keep fruit and rind evenly distributed. refrigerate. Serves 6.