I am looking for a recipe from an old better homes and gardens cookbook?

3 Comments

1. Nora says:

   March 11, 2010 at 11:13 pm

   I couldnt find the exact recipe but this is one close to it:

   Ingredients
   1 pound skinless, boneless chicken breasts
   1 14-ounce can chicken broth
   1/2 teaspoon black pepper
   8 cups torn fresh spinach or one 10-ounce package frozen chopped spinach, thawed and well drained
   1/4 cup thinly sliced green onion
   2 8-ounce carton light dairy sour cream
   1/2 cup plain low fat yogurt
   1/4 cup all-purpose flour
   1/2 teaspoon salt
   1/2 teaspoon ground cumin
   1 cup milk
   2 4-ounce cans diced green chili peppers, drained
   12 7-to 8- inch flour tortillas
   1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
   Chopped tomato or salsa (optional)
   Thinly sliced green onion (optional)
   Directions
   1. In a large skillet place chicken, chicken broth, and 1/2 black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink. Drain well. When cool enough to handle, using 2 forks, pull meat apart into shreds. (You should have about 3 cups). Set aside.

   2. If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Steam, covered, for 3 to 5 minutes or till tender. (Or, cook in a small amount of boiling water, covered, for 3 to 5 minutes or until tender.) Drain well.

   3. In a large bowl combine the shredded chicken, cooked fresh spinach or thawed and drained frozen spinach, and the 1/4 cup green onion; set aside.

   4. In a bowl whisk together sour cream, yogurt, flour, salt, and cumin until smooth. Stir in milk and chili peppers. Divide sauce in half. Set 1 portion aside.

   5. For filling, combine 1 portion of the sauce and the chicken mixture. Divide filling among tortillas. Roll up tortillas. Place, seam side down, in two ungreased 2-quart-rectangular baking dishes. Divide remaining sauce evenly between the two casseroles.

   6. Bake, uncovered, in a 350° F oven about 25 minutes or until heated through. Sprinkle with remaining cheese; let stand for 5 minutes. Transfer to a serving platter, if desired.

   7. To serve, garnish with chopped tomato or salsa and additional green onion, if desired. Makes 12 servings.

   Make-Ahead Tip: One or both casseroles may be chilled or frozen. Prepare enchiladas as directed through step 5, except do not spoon sauce over the casserole(s) to be chilled; add sauce to casserole(s) to be frozen. Transfer sauce to an airtight container; cover and chill in the refrigerator. Cover the baking dish and chill in the refrigerator for up to 24 hours. To bake, spoon the reserved portion of sauce over the chilled enchiladas. Bake, uncovered, in a 350° oven about 40 minutes or until heated through. Sprinkle with cheese. Let stand 5 minutes. Serve as above.

   For frozen casserole, thaw enchiladas overnight in refrigerator. Bake casserole, covered, in a 350° oven for 20 minutes. Uncover and bake 20 minutes more or until heated through. Sprinkle with cheese; let stand for 5 minutes. Serve as above.
2. ♥♥♥♥ says:

   March 11, 2010 at 11:13 pm

   this sounds like it might be it..

   http://www.mealsmatter.org/recipes-meals/recipe/11493

   it says it is from the better homes and gardens cookbook
3. ssony says:

   March 11, 2010 at 11:13 pm

   I think this might be it posted in 1997. Hope you get it all if not e-mail me at ssony@att.com…..

   enchiladas De Pollo (Chicken Enchiladas)

   1 cn (16-ounce) tomatoes
   1 cn (4-ounce) green chili
   -peppers, rinsed and seeded
   1/2 ts Coriander seed
   1/2 ts Salt
   1 c Dairy sour cream
   2 c Finely chopped cooked
   -chicken or turkey
   1 pk (3-ounce) cream cheese,
   -softened
   1/4 c Finely chopped onion
   3/4 ts Salt
   2 tb Cooking oil
   12 6-inch tortillas
   1 c Shredded omterey jack cheese
   -(4 ounces)

   from Better Homes & Gardens Mexican Cookbook

   Place undrained tomatoes, chili peppers, coriander seed, and the 1/2
   teaspoon salt in blender container. Cover; blend till mixture is smooth.
   Add sour cream; cover and blend just till combined. Set aside.

   Combine chicken or turkey, cream cheese, onion, and 3/4 teaspoon salt. In
   skillet heat cooking oil. Dip tortillas, one at a time, into hot oil for 10
   seconds or just till limp. Drain on paper toweling. Spoon chicken mixture
   on tortillas; roll up. Place seam side down in 12×7 1/2 x2-inch baking
   dish. Pour tomato mixture atop. cover with foil; bake in 350 degree oven
   about 30 minutes or till heated through. Remove foil; sprinkle with
   shredded cheese. Return to oven till cheese melts. Makes 6 servings.

   Posted to Bakery Shoppe Digest149 by Sandra Swinford
   on Jul 7, 1997