White Chicken Enchiladas with Green Chile Sour Cream Sauce

This is my new favorite dish. It is so good! You need to go buy the ingredients and make this. Now. Go. Your family will thank you.

8 soft taco size flour tortillas (my grocery store makes these fresh daily...woohoo)

3 cups shredded cooked chicken (make it easy and grab a rotisserie chicken from the deli)
1 cup shredded pepper jack cheese
2 cups shredded Monterrey jack and cheddar cheese blend, divided
3 TBSPs butter
3 TBSPs flour
1 (14.5 oz) can chicken broth
1 cup sour cream
1 (4 oz) can fire roasted diced green chiles, mild
chopped fresh cilantro for garnish, if desired

Preheat oven to 425 degrees. Spray a 9 x 13 inch baking pan with cooking spray and set aside. Mix the chicken together with all of the pepper jack cheese and 1 cup of the jack/cheddar cheese blend. Place an equal amount of the chicken mixture into each tortilla, roll up and place seam side down into prepared pan. In a saucepan, melt the butter. Add the flour; cook and stir with a wisk for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Remove from heat and stir in the sour cream and green chiles. Pour the sauce evenly over the enchiladas. Sprinkle with remaining 1 cup of jack/cheddar cheese blend. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving, if desired.

(Recipe adapted from Let's Dish.)

Reindeer Feed

This is a great recipe, especially for the holidays. So easy and everyone will love munching on it!

3 cups Rice Chex cereal
1 cup white chocolate chips, melted
5-6 TBSPs crushed peppermint candy canes or starlite mints, divided

Mix the cereal with the melted white chocolate and about half of the crushed peppermints until the cereal is evenly coated. Spread cereal mixture out on a cookie sheet (lined with foil for easy clean up) and evenly sprinkle remaining crushed peppermints on top. Let cool completely (20-30 minutes) and then gently break up into pieces and enjoy. Betcha can't eat just one!

(Recipe adapted from Betty Crocker.)