This recipe was once attributed to a friend Kelly who made wonderful chicken enchiladas for her catering business. We’ve always enjoyed Kelly’s recipe, and we uncovered an original version of Kelly’s recipe. We served these when Alex had his Eagle Court of Honor.

The recipe below is a lot easier than Kelly’s. It’s almost as good, but almost isn’t always what we want.

Each recipe makes one 8×13 pan.

You can, in theory, substitute hamburger and beef broth for the chicken, but we’ve never tried it.

Enchilada Filling

• 1 cooked chicken
• 2 packages of taco seasoning (follow instructions on package)
• 8 oz. cottage cheese
• 8 oz. sour cream
• 2 cups cheddar cheese
• 1/2 cup salsa

Mix ingredients. Roll into flour tortillas to make 8-10. Place in 8×13 pan.

Sauce

• Flour & butter
• 1 can chicken bouillon
• 8 oz. sour cream
• 1 can green chilies
• 1 cup cheddar cheese

Melt 6 tablespoons butter, add 6 tablespoons of flour, and make a paste.

Heat the bouillon and add to the paste.

Add sour cream and green chilies, Mix to make the sauce.

Pour the sauce over the tortillas in the pan. Sprinkle the 1 cup of cheddar cheese over the top.

Baking

Bake 1 hour at 350 F.

Let stand for 10 minutes before serving.

Garnish with lettuce, tomato, and sour cream.

Ingredients:

5 large yams
Cointreau or Triple Sec 1/3 cup
Butter 6 T.
1/2 c. sugar
1/4 c. bourbon
1 tsp. cinnamon
1/ tsp. nutmeg
1/8 tsp. clove
1/2 tsp. salt
1/8 tso ground white pepper

Brush yams with vegetable oil. Bake for 30 minutes at 450 degrees.

Cool, peel and cut them into 3/4 inch slices.

Heat other ingredients in a sauce pan.

Layer yams with sauce.

Bake 20 minutes at 350 degrees covered.

Take the cover off. Mix gently and put 2 last T butter on top.

Bake 20 minutes more uncovered

Note: This recipe is from the Spinelli/ Moore’s favorite cajun cookbook. They brought this
for Thanksgiving one year and its become a tradition in our home ever since.