Chicken Sour Cream Enchiladas

I've had this recipe for years and it's so good but I haven't made it in a long time because I sort of forgot I had it until my friend Jaron requested that I post it. I'm glad that she reminded me about it because I really like these enchiladas. They are so super easy to make and are great to make on nights when you are short on time. I don't usually like leftovers, but I will definitely be finishing these off for lunch tomorrow!

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Chicken Sour Cream Enchiladas

• 1 cup sour cream
• 1 can cream of chicken soup
• 2 cups cooked shredded chicken
• 1/3 cup diced green chilies
• 1/4 teaspoon cumin
• 8 medium flour tortillas
• 2 green onions, diced
• 1 cup grated cheddar cheese

in a small bowl, combine sour cream and chicken soup. divide in half and set half aside for topping.

combine remaining half with chicken, green chilies, and cumin. blend well.

spoon chicken mixture into each tortilla and roll to close. place rolled tortillas, folded side down, into a greased baking dish.

top with remaining sour cream mixture, green onions, and cheese. bake at 350 degrees for 25 minutes.

Cranberry Salad

This is a really good salad recipe that I got from my mom. To go along with the cranberry theme, I made this salad with the cranberry pork roast recipe and it was very delicious! -

Cranberry Salad

• 1 small bag fresh spinach
• 1 head romaine lettuce
• 1/2 cup crumbled feta cheese
• 1/3 cup craisins
• 2 tablespoons pecan pieces
• 1/4 of a slided red onion, julienne cut

*Dressing*

• 1/2 cup oil
• 1/4 cup balsamic vinegar
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon onion salt

whisk all dressing ingredients together and pour over salad and mix just before serving.

Cranberry Pork Roast

This is a recipe from my friend Aly. I just tried it for the first time and I absolutely loved it! I let it cook in the crock pot for 6 hours and it was so moist and tender. It was the perfect Sunday meal!

Cranberry Pork Roast

• 2-3 lb boneless rolled pork loin roast
• 1/2 cup sugar
• 16 oz can jellied cranberry sauce
• 1/2 cup cranberry juice
• 1 teaspoon dry mustard
• 1 teaspoon ground cloves

place the roast in a crock pot. combine cranberry sauce, sugar, cranberry juice (or substitute apple juice if you don't have cranberry juice on hand), mustard and cloves. pour over roast. cover and cook on low for 6-8 hours, or until meat is tender.

*Gravy*

• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 teaspoon salt

remove the roast from the crock pot and cover with foil to keep warm. skim the fat from the juices. measure out 2 cups, adding water if necessary. pour into a saucepan. bring to a boil over medium heat. combine the cornstarch and cold water to make a paste. stir into gravy. cook and stir until thickened. season with salt and serve over sliced pork.