Broccoli Salad

This is a great side dish salad!  My kids have been fed these kinds of interesting combinations since they were old enough to chew them, so to them it is normal fare.  I realize that to some this is probably not a kid friendly salad.  My two boys do occassionally turn up their noses at some of the dishes I serve them, but our rule at home is, "Eat it or Starve."  Mom is not a short order cook.  You don't have to eat it, but if you choose not to, we'll see you at breakfast!  (Luckily they will eat almost anything, if not the first time I make it, then usually the second or third.)  :)  This is also one of those dishes that gets better if it sits in the refrigerator for a few hours before serving.

Broccoli Salad
3 large broccoli crowns, (approx. 1 lb.) cut apart
1 lb. bacon, cooked and crumbled
1/2 small purple onion, diced
1 cup craisins
1/2 cup sunflower seeds, roasted/salted
1 cup mayo
1 Tbsp. sugar
2 Tbsp. white vinegar
    Toss together the broccoli, bacon, onion, craisins, and sunflower seeds in a large salad bowl.  Mix together the mayo, sugar and vinegar in a small bowl.  Pour onto the salad and stir to combine well.  you can serve immediately, but it is better if it sits in the refrigerator for at least an hour or two.
 

Chicken and Cheddar Cornmeal Dumplings

Chicken and Cheddar Cornmeal Dumplings
2 cups carrots, sliced
2 cups potatoes, diced
1 small yellow onion, diced
1 clove garlic, minced
2 bay leaves
1 tsp. dried sage, crushed
1/2 tsp. salt
1/2 tsp. pepper
2 pounds boneless, skinless chicken thighs or breasts, cubed 1 inch pieces
1 -14 oz. can chicken broth
1 10 oz. can cream of chicken soup
2 Tbsp. water
1 Tbsp. cornstarch
    In a 4-5 quart slow cooker place carrots, potatoes, onions, garlic, bay leaves, sage, salt and pepper.  Top with the chicken pieces.  In a medium bowl gradually wisk the broth into the soup.  Pour over the chicken and vegetables.  Cover and cook on low for 8-10 hours or high for 4-5 hours.  After the cook time has passed, if using the low heat setting, turn to high to cook the dumplings.  Combine water and cornstarch and stir into the stew.
Dumplings
1/2 cup flour
1/2 cup shredded cheddar cheese
1/3 cup yellow cornmeal
1 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
2 Tbsp. milk
2 Tbsp. butter, melted
    In a medium mixing bowl combine flour, cheese, cornmeal, baking powder and salt. Add egg, milk, and butter and stir just until combined.  Remove the bay leaves from the stew and discard them.  Drop dumplings by the spoonful onto the top of the stew.  Cover and cook for 25-30 minutes until a toothpick inserted in the dumplings comes out clean.

Pumpkin Chocolate Chip Cupcakes with Cinnamon Cream Cheese Frosting

I have never been a huge fan of pumpkin baked goods.  I usually find them to be too dense, too pumpkin puree flavored with way too much clove taste.  This recipe has proved to be the opposite of every other  experience I have had with pumpkin baking.  It is so moist, so light and so delicious!  I added the mini chocolate chips to the batter because of my aforementioned prejudices and am happy that I did, even though I truly believe the cupcakes would have been great without them!
I got the recipe from here: http://damndelicious.net/2013/09/27/pumpkin-cupcakes-cinnamon-cream-cheese-frosting/  and adapted it slightly.

Pumpkin Chocolate Chip Cupcakes with Cinnamon Cream Cheese Frosting

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups pumpkin puree
• 1 cup sugar
• 1 cup brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 1 cup mini semi sweet chocolate chips
For the cinnamon cream cheese frosting
• 12 tablespoons unsalted butter, at room temperature
• 1 (8-ounce) package cream cheese, at room temperature
• 4-4 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 24 mallowcreme pumpkins candy, for garnish 
•  
• Instructions:
• Preheat oven to 350 degrees F. Line 2 12-cup standard muffin tin with paper liners; set aside.
• In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, salt and chocolate chips.
• In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
• Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Scoop the batter evenly into the muffin tray. Place into oven and bake for 17-19 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners' sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
• Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnished with pumpkins candy, if desired.

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

This is the yuckiest chore ever!  I hate the slimy pumpkin insides...ewww.  My kids love the seeds though, and I really love my kids, so I do it.

After spending about an hour or so cleaning all the goop off of the seeds I throw them onto a deep roasting pan and into the 250 degree oven with a bunch of salt sprinkled on top.  I set a timer for 30 minutes and check on the seeds, stirring and salting again a little more each time.  It usually takes about 2 hours or so to roast them until they are just barely about to turn golden brown.  I like them hot, right out of the oven!

Baked Spaghetti

Baked Spaghetti
1 16 oz. pkg. angel hair pasta
1 8 oz. block cream cheese
1/4 cup milk
1 5 oz. pkg. french fried onions
4-6 cups your favorite spaghetti sauce with meat (my recipe is below)

    Preheat the oven to 350 degrees.  Cook the angel hair in boiling water for 5 minutes, then drain and place in a 9x13 glass baking pan.  In a small microwave safe bowl microwave the cream cheese for 1 minute.  Add the milk to the cream cheese and whisk until smooth.  Spread the cream cheese over the angel hair.  Pour the spaghetti sauce (heated) over the cream cheese layer.  Pour the french fried onions from the pkg. on top of the sauce and bake uncovered for 5 minutes.  Do not over bake or you will burn the onions!

My Spaghetti Sauce

2 lbs. ground beef, cooked and drained
2 cans diced tomatoes
2 cans sliced mushrooms, drained
6 cans tomato sauce
3 cans water (tomato can size)
2 packets of any spaghetti sauce mix seasonings
    Combine all the ingredients in a large saucepan and simmer gently for at least 1-2 hours uncovered.

Garlic Knots

The recipe is from:
www.ihearteating.com/2013/07/12/garlic-knots-recipe/

Garlic Knots

Ingredients:

Knots

1 ½ c. warm water, 105-110 F

1 T. honey

1 envelope (2 ¼ tsp.) active dry yeast

2 T. olive oil

3 ½-4 ½ c. all-purpose flour

1 tsp. sea salt

Garlic Butter

2 T. butter

2 cloves garlic, minced

1/2 tsp. Italian seasoning

1/4 tsp. garlic powder

3-4 T. grated Parmesan or Romano cheese (optional) 

 

Directions:

1. In the bowl of a stand mixer fitted with a paddle attachment, combine water, honey, and yeast. Let it sit for 10 minutes, or until it's foamy.
2. Add the oil, and stir in.
3. Stir in flour and salt until incorporated. Dough should be a little sticky but not wet. If the dough is too sticky, add additional flour 1 tablespoon at a time until the dough comes together.
4. Replace the paddle attachment with a dough hook, and knead dough for 5 minutes.
5. Place dough in a large, greased bowl. Turn to coat dough.
6. Cover the bowl with greased plastic wrap, and let it rise until double in size, about 1 hour.
7. Preheat oven to 400 F.
8. Divide dough into 16 equal pieces.
9. Roll (like you’re making a clay snake) each piece into a dough rope that is about 9-10 inches long and about 1/2-inch thick.
10. Shape into a knot (fold one end of dough over the other so that it looks like an awareness ribbon. Twist dough at the place where the two sides overlap. Fold ends back, and tuck under). You can also just tie the dough into a knot and leave the ends out.
11. Place knots on a rimmed cookie sheet (or sheet pan) lined with parchment paper or a silicone baking mat.
12. Bake for 10-12 minutes, or until light golden brown.
13. To make the garlic butter, melt butter in a small saucepan.
14. When the butter has melted, stir in the garlic, Italian seasoning, and garlic powder.
15. Brush garlic butter over baked rolls, and sprinkle with cheese, if using.
16. Enjoy warm or at room temperature.

Crockpot Cinnamon Almonds

This recipe makes my house smell so amazing!  I love cinnamon.  Not enough to brave the "cinnamon challenge", I'm not that crazy!  :)  I will however use copious amounts in a recipe to make my house smell great!

Crockpot Cinnamon Almonds

cooking spray

1 1/2 cups sugar

3 tablespoons cinnamon

1/4 tsp. salt

2 egg whites

1 1/2 teaspoons vanilla extract

3 1/2 cups whole raw almonds

aluminum foil

Use a 4-quart slow cooker. Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside.

In a larger mixing bowl, whisk together the egg whites and vanilla extract. Pour the almonds into this bowl and stir well to coat. Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat. 

Put the almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy.  Pour out onto foil when done cooking to cool.  Store in an airtight container.

Homemade Tartar Sauce

The fish is easy, just flour and pan fry a nice filet of tilapia or whatever you prefer.  Squeeze a little lemon on top and it's done.  The REAL goodness is in the tartar sauce.  Forget the fish!  Grab a spoon and chow down!  It's that yummy!  :)

Tartar Sauce
3 large dill pickles, finely chopped or minced
1 small white onion, finely chopped or minced
1 cup mayo
juice of 1/2 lemon
1 tsp. salt
1/2 tsp. pepper
   Mix together.  That's it!  No chemicals, no preservatives, so much better than anything in a jar!

Pico de Gallo

This is a staple in our refrigerator.  We love it!  It is so easy to make.

Pico de Gallo
7-8 roma tomatoes, seeded and diced
1 medium white onion, chopped
1 bunch cilantro, chopped
1/2 lime, juiced
6-7 slices jalepeno pepper (I keep a jar in my refrigerator of jalepeno slices), finely minced
1 Tbsp. minced garlic
1 tsp. salt

  Remove all of the seeds and soft insides of the tomatoes and discard.  You only want the outer flesh for pico.  Mix all of the ingredients together and chill for at least an hour before serving.  If you want to make a quick and easy salsa you can take this pico and add 1/2 cup of V8 tomato juice and another tsp. of salt.  Mix well and then remove about 2/3 cup of the mix and blend it in a blender.  Add it back to the bowl, stir and you have a restaurant style salsa.

Frito Taco Salad

The secret is in the dressing.  The above picture shows all the ingredients layered in a bowl.  When I make this for my family I serve it in 3 large bowls for building your own salad.  One bowl with fritos, one with lettuce and the third has all the other ingredients mixed with the dressing.  Everyone can serve themselves from the 3 large bowls into their own eating bowl and then mix it all together.  I always keep them separated for leftover saving as well.  No one wants soggy chips or wilted lettuce the next day!

Frito Taco Salad
1 lb. ground beef
1 packet taco seasoning
1 can black beans
1 can kidney beans
1 can olives, sliced
1 avocado, diced
1 tomato, diced
5 green onions, chopped
3 ounces cheddar cheese, grated
1 head romaine lettuce, chopped
1 bag Fritos
1 bottle Taco Bell taco sauce
1  1/2 cups prepared ranch dip ( I only use Uncle Dan's, a classic from my WA state youth)

Cook the ground beef and mix the taco seasoning according to pkg. directions.  In a small bowl mix the ranch and taco bell sauce together.  In a large bowl add the meat, black beans, kidney beans, olives, avocado, tomato, green onions, and cheddar cheese.  Add the dressing and stir it in.  Pour the fritos in a serving bowl and the lettuce in a serving bowl and you are ready to build your individual salads! 

Chicken Enchilada Nachos

This is an easy meal to put together on a busy night, especially if you use a rotisserie chicken or you have prebagged grilled chicken in the freezer, diced and ready to go!  I like to grill 20 or 30 pieces of chicken at a time and then shred some, cubed some and strip some for future meals.  A little bit of time preparing ahead on Saturday helps during the following hectic weekdays!  

Chicken Enchilada Nachos
3-4 cooked and seasoned chicken breasts, cubed
1 can cream of chicken soup
1 small can green enchilada sauce
1/3 cup water
1 8 oz. pkg. of medium cheddar cheese, grated
       Preheat oven to 350 degrees.  Combine soup, enchilada sauce and water in a 8x8 glass pan.  Add cheese and chicken to the mixture and stir together to combine and coat evenly.  Bake for 20-25 minutes until bubbly and hot.
Spoon over tortilla chips and add your favorite nacho ingredients on top.  We like these:
black beans
tomatoes
green onions
lettuce
avocados
olives
sour cream
pico de gallo
Taco Bell taco sauce

A friend brought us this for dinner one night as we were moving into our home after a year of building craziness.  We loved it and her for her thoughtfulness!

Chocolate Chip Cookies with secret ingredients

There are a couple of ingredients in my chocolate chip cookies that make them a little different from most recipes... and I think a little better!  The first is milk and the second is vanilla pudding mix. The third secret is butter flavor Crisco instead of butter.  As a true butter fan, this is a pretty big substitution for me, but it really does make a difference.  All together these 3 ingredients help make the best, soft yet chewy, cookies.  The kids love the extra m-n-m's.  Sometimes I add chopped pecans too.

Chocolate Chip Cookies
3/4 cup Butter Flavor Crisco
1 1/4 cup firmly packed light brown sugar
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
2 Tbsp. vanilla pudding mix
2 cups all purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 cup semi sweet chocolate chips (I like the mini ones)
1 cup mini m-n-m's or chopped pecans (or both!) (optional)  If you don't use either then add 1/2 cup of extra chocolate chips.

   Heat the oven to 375 degrees.  Combine Butter Flavor Crisco, brown sugar, milk, vanilla and pudding mix in a large bowl.  Beat at medium speed until well blended.  Beat egg into creamed mixture.  In a separate bowl combine flour, salt and baking soda.  Mix into creamed mixture just until blended.  Stir in chocolate chips, m-n-m's and pecans.  Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased cookie sheet.  Bake one sheet at a time for 8- 10 minutes for chewy cookies or 11-13 minutes for crisper cookies.  Do not overbake!  Cool on cookie sheet for 2 minutes before removing to cooling rack to cool completely.  Makes about 3 dozen.

New York Style Cheesecake

I love this recipe!  It is really fairly simple to make this cheesecake, as long as you don't rush it!  Let the ingredients have time to come to room temperature before you make it.  Make sure you really mix them well in each step and then let it sit out after baking for 4 hours before refrigerating.  It really is better if it sits in the refrigerator overnight for 24 hours before you eat it!  I love it plain, but it is good with a fruit topping too.

New York Style Cheesecake

(Jim Fobel's Old-Fashioned Baking Book)

5 large eggs, room temperature

2 cups (one pint) sour cream, room temperature

4 8-ounce packages cream cheese, room temperature

8 tablespoons (one stick) unsalted butter, room temperature

1 1/2 cups sugar

2 tablespoons cornstarch

1 1/2 teaspoons vanilla extract

1 teaspoon fresh lemon juice

1 teaspoon grated lemon zest

Generously butter the inside of a 10-inch springform pan.  Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan.  This will help to prevent water seeping into the pan when you put it into the bain-marie.  Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit. 

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.  Add this to the egg-sour cream mixture and beat until smooth. 

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes. 

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.  Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.  Remove from the water bath and carefully peel the aluminum foil from around the pan.  Let stand at room temperature until completely cool, about 4 hours.  Refrigerate, covered, until well chilled.  For best flavor and texture, this cheesecake is best chilled overnight.

 

(When I make this cheesecake it rises about 2-3 inches above my springform pan while baking.  When I take it out of the oven it is a little loose and wiggly, which it is supposed to be!  It will settle and lower back down as it cools.  I like to gently push the sides back in toward the pan so it will all settle together and not leave the edges on the outside of the pan. If that does happen it is easy to mold it back together.)

Grilled Cheese, Sausage and Fried Egg Breakfast Sandwich

One morning last week I was craving both a fried egg and a grilled cheese sandwich and couldn't decide which to make, so... I combined them and made this awesomeness right above!

Cook up a little ground sausage.  Fry an egg (I prefer sunny side up.)  Chop up the egg into little pieces.  Then butter your bread slices (I used a sourdough bread) and place one of them butter side down on a hot griddle pan.  Lay your American cheese slice on the bread and then add your egg and sausage on top of the cheese.  Place your other slice of buttered bread on top with the butter on the outside.  Flip the sandwich over and cook until the bread is toasty and golden brown.  Yum!  This was delish!   Why didn't I think of this before now?? 

BLT appetizers

These are addicting!  They are really easy to make and taste just like a blt, even though there is no bread and the "L" is exchanged for celery.

BLT appetizers
1 pkg. (8-10) Campari tomatoes (these are small, but bigger than a cherry tomato, I buy them at Wal-Mart)
4 stalks of celery
6 slices of cooked bacon (I buy the pre-cooked bacon at Costco.  Then microwave for 1 min. to crisp it)
3 Tbsp. mayo
1-2 Tbsp. parmesan cheese, finely grated
          Slice the celery lengthwise into about 4-5 long pieces.  Then slice across to cut very tiny, diced pieces.
Place diced celery in a small mixing bowl.  Cut or crumble the bacon and add it to the celery.  Add the mayo and parmesan cheese and mix everything together.  Cut the tops off of the tomatoes and carefully scoop out the insides and discard it, leaving just a tomato shell.  Fill the hollowed out tomatoes with the mixture.  You can reserve a little bacon for garnish if desired. (I usually cook an extra piece or two for this.)  Sprinkle just a light dusting of parmesan cheese on top.  Try not to eat them all! I dare you! :) They are very rich in taste!

Au Jus Burgers

This is a spin off of the classic roast beef au jus sandwich.   I came up with the idea a few years ago.  My family loves these burgers, especially the kids!

Au Jus Burgers
For each person I use 1/3 lb. of ground sirloin and form it into a patty (basically the 93% ground beef).  I grill these on the bbq on top of a cast iron pan.  Sprinkle garlic salt and onion salt on to taste while they cook.  Cook the burgers for 4-5 minutes per side.  Then spread just a small pat of butter on to each patty.  For the "buns" we use toasted french bread slices which have been very lightly buttered and sprinkled with Italian seasoning before being baked.  Sliced purple/red onions and swiss cheese are the only toppings we use and the au jus replaces any condiments.  The au jus dipping sauce is below.

Au Jus
In a small saucepan melt 1 stick of butter (you could probably use margarine if you prefer!?  I am a butter fan only, I don't use margarine in anything so I don't know how it will affect the au jus) over medium heat.
Add 3-4 small, sliced shallots  (the little purple skinned onions that are mildly flavored).
When the onions are translucent add 3 Tbsp. of flour and mix together.  Cook for 2-3 minutes, stirring constantly.
Next add 2 cans of beef broth and stir it into the rue.  Continue to cook over medium heat and stir until the broth thickens.  Remove from heat and cool slightly before serving.

Potato Salad

This is the very best recipe for potato salad anywhere!  The secret is in the pickles, well really, the pickle juice!  It makes the salad stay so creamy, even the next day after being refrigerated! I make and bottle these Hydrated Lime Pickles every few years with cucumbers from my garden and I use them in this salad as well as mixed with tuna for sandwiches.  You could make this potato salad and just use your favorite pickles and juice, but I'm telling you that these pickles are worth the effort!

Potato Salad
7-8 russet potatoes
7-8 eggs
1 cup, hydrated lime pickles, diced (recipe below)
2 cups mayo
2 tbsp. prepared mustard
1/2 - 2/3 cup hydrated lime pickle juice
salt and pepper to taste
        In a large pot add your washed potatoes and whole eggs (still in the shell) and cover with cold water.  Put the pot on the stove with high heat to bring water to a boil.  When the water is boiling set a timer for 10 minutes for the eggs.  When the 10 minutes is up, remove the eggs and place them in a bowl in the sink with cold water.  Continue cooking the potatoes until they are just barely cooked.  (To check this, insert a knife into one of the potatoes.  It should slide in and out of the potato fairly easily with just a little resistance.  Don't overcook your potatoes!  You don't want them too soft!)  When they are cooked, remove them pan and drain the hot water.  Set the pan in the sink and run cold water over the potatoes to stop the cooking and cool them down.  In a medium mixing bowl combine your mayo and mustard and then add the pickle juice and salt and pepper.  Dice the potatoes, you can choose either skin on or peel the skin (I leave it on.)  Peel and dice the hard boiled eggs.  Combine everything in a large bowl and stir carefully.

Hydrated Lime Pickles
24 large cucumbers (this recipe helps use the bigger cukes!)
3 Tbsp. pickling spice
13 cups sugar
1 cup hydrated lime powder
3 quarts white vinegar
4 tsp. kosher salt (the iodine in regular salt affects the color)
         Slice the cucumbers and put them into a crock with the lime sprinkled on top.  Cover with cold water and mix the lime into the water and cukes, then let sit for 24 hours.  Next wash the cucmbers with cold water until the lime is all gone.  Cover them with cold water and let stand 3 hours, then drain.  Boil pickling spice, vinegar, sugar and salt into a syrup.  Pour over the cucumbers.  Let stand overnight.  Put it all into a kettle and boil until transparent, about 45 minutes.  Pack the cucumbers into mason jars, fill with the liquid and seal.

Twice Baked Potatoes

Twice Baked Potatoes
6-8 Russet potatoes
10 slices of bacon, cooked and crumbled
1 cup cheddar cheese, shredded
4 green onions, chopped
salt and pepper
1 stick butter, melted
1/4-1/2 cup milk 
1/2 cup sour cream

     In a preheated, 400 degree oven bake the potatoes which have been washed and poked with a fork for 45 minutes or until tender.  Remove from oven and cool slightly.  Cut the potatoes in half, lengthwise and scoop out the inside into a medium bowl, leaving the skin with just enough insides to hold it's shape.  Add the butter and sour cream and milk.  Using a mixer combine just until mixed.  DO NOT OVERMIX or you will end up with gluey mashed potatoes!  Spoon the mashed potatoes back into the potato halves and top with the cheese, bacon and green onions.  Salt and pepper.  You can put them back into the warm oven for a minute to melt the cheese, if desired.

Pomegranate Vinaigrette

I love pomegranates!  This is my recipe for Pomegranate Vinaigrette:

2 Tbsp. Dijon mustard
2 Tbsp. sugar
2 Tbsp. vinegar
4 Tbsp. pomegranate juice
3 Tbsp. EVOO
    Mix together the mustard, sugar, vinegar, and pomegranate juice.  Then slowly pour in the EVOO while wisking quickly to blend everything together.

The salad is made of baby spinach and green leaf lettuce with sliced red onions, pomegranate seeds and some toasted, sugared almond slices.  The sugared almonds balances the slightly tart dressing very well!

White Chicken Enchiladas

The recipe I used is adapted from this one:
http://letsdishrecipes.blogspot.com/2011/02/white-chicken-enchiladas-with-green.html

White Chicken Enchiladas
10-12 soft taco size flour tortillas
3 cups shredded Monterrey jack cheese, divided
3 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 1/2 cup sour cream
1-2 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish

Directions Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside. Mix the chicken together with 2 cups of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.