I love to try new recipes and it's great to get many opinions just from my family. I tried two new recipes today, Creamy Chicken Enchiladas and Rhubarb Blueberry Muffins. After Blake finished his enchilada he said, "When can we have this again? The only part I didn't like was it's too spicy". That's funny, because I thought that next time I would add a can of green chilis. Here are my two newest recipes.
Creamy Chicken Enchiladas
2-3 boiled chicken breast, cut up
1 can cream of chicken soup
1/3 cup sour cream
1 can enchilada sauce
1/2 cup instant brown rice
1/3 cup chopped black olives (optional)
Mix all of the above ingredients using only half of the enchilada sauce.
Roll into 10 flour tortillas and place in greased 9x13 baking dish. Pour the rest of the enchilada sauce on the top and smother with cheese. Bake at 375 for about 30 minutes or until cheese looks perfect.
Rhubarb Blueberry Muffins
1/4 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup sour cream
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup milk
1 cup fresh or frozen blueberries
1 cup chopped fresh or frozen rhubarb
In a small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
The verdict is in -- they are both keepers! Now, I need to go clean up my kitchen.
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