Chicken Enchiladas with Sour Cream White Sauce

Meat from 1 finely chopped or shredded chicken (about 2-3 cups...I used a roasted chicken from Sam's Club)
1 can of Green chilies
2 cups of chicken broth
3 tbsp. flour
3 tbsp. butter
3 cups monterey jack cheese (I used colby-jack and cheddar)
1 cup sour cream
10 tortillas

Lightly oil a 9x13 baking pan with olive oil.  Mix the chicken and 1 cup of cheese.  Add chicken and cheese mixture to tortilla and then roll up and place in the pan seam side down.

In small sauce pan over medium heat, melt the butter.  Whisk in the flour and cook for about 1 minute.  Add the broth and whisk until smooth.  Allow sauce to thicken.  Remove from heat and stir in the sour cream and chilies.   (Make sure that the sauce isn't too hot or the sour cream will curdle.  I made the sauce, then filled the tortillas before mixing in the sour cream.) 

Pour sauce over enchiladas and top with remaining cheese.  Bake 25 minutes and then broil for a few minutes to brown the cheese.  (I did the sauce times 1.5, and poured it over the edges, so that some sauce would go inside of the tortillas from the ends...plus it was tasty on the spanish rice.)

This would be a great dish to make two pans and share with someone in need!  It was a huge hit!  Every word was positive for the entire meal!

Rugelach

• I apologize for the format of this recipe... I lifted it off Allcooks.com and it doesn't want to paste.  I followed it exactly and can see why it got 5-star reviews!  
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• This recipe was a total blast from my past!  I loved this as a little girl in Miami, Florida.   The recipe sounds like work.  It's really not!  It takes five minutes to mix up the dough, but you need to do it the day before.

Then, the next day, before baking or ,in advance because they freeze really well, you roll them  out, sprinkle the top and bake.   WARNING:  Only make these when company is expected so that you don't end up eating them all yourself!  These sound like a lot of work but they are so simple!

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• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter
• 1 (8 ounce) package cream cheese
• 1/3 cup sour cream
• 1/2 cup white sugar
• 1 tablespoon ground cinnamon
• 1 cup finely chopped walnuts

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Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.

Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).

Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.

Preheat oven to 350 degrees F (180 degrees C)

After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.

Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets. ENJOY!