Welcome To My Blog

I am a very happy and blessed wife, mother, and grandmother. My love of cooking came from the love that I have for my family. It warms my heart to hear my husband or one of my children ask me to cook something for them. Not so long ago one of the ladies from my church, ask me to teach her to cook a real southern dinner of fried chicken...what an awesome honor that was! This started me to thinking that alot of newly married people would love to be able to cook a "for real" southern dinner, as well as couples that have never been introduced to the art of southern cooking.... so the blog begins. I hope everyone enjoys it and takes alot away from it. It comes from the heart, but may NOT be so heart healthy. It is Just Good Ole Fashion Southern Cooking!!!!







Saturday, July 9, 2011

Creamy Enchiladas

Thank you Annie Jarriel for always sharing great recipe's with me:)

2 cups chopped cooked chicken
1 (8 oz) package cream cheese, cubed
1/2 cup canned diced tomatoes
1 cup chicken broth (optional--may use more juice from canned tomatoes instead)
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp onion powder or onion salt
1 Tbsp parsley (optional)
8 (6 inch) whole wheat tortillas
1 large can MILD enchilada sauce...remember, MILD! : )
shredded cheese

Preheat oven to 350 degrees.Stir chicken, cream cheese, tomatoes, and seasonings in a saucepan over low heat until cream cheese is melted.

Spoon chicken mixture down center of each tortilla; roll up. Place seam side down, in a lightly greased 9x13 baking dish.

Pour enchilada sauce over all, sprinkle with cheese, cover with foil. Bake 350 for 15 to 20 minutes. Remove foil and bake about 10 more minutes until cheese has melted.
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