Gardens Cookbooks
February 21st, 2010
I am looking for a recipe from an old Better Homes and Gardens cookbook?
I had a recipe from a beter homes and gardens cookbook Chicken enchiladas. I do not know which version it was, but my cookbook is at least 10 years old. The image of the enchiladas with tomatoes and black olives and green onions garnished. My Cookbook is a moving, packing and I need this recipe. Thanks in advance!
I could not find the exact recipe but this is an in Close to him: Ingredients: 1 pound skinless, boneless chicken breasts 1 14-ounce can chicken broth 1 / 2 teaspoon black pepper 8 cups torn fresh spinach or frozen, a 10-ounce package chopped spinach, thawed and well drained 1 / 4 cup thinly sliced green onion 2 8-ounce carton light dairy sour cream 1 / 2 cup low-fat plain yogurt 1 / 4 cup all-purpose flour 1 / 2 teaspoon salt 1 / 2 teaspoon ground cumin 1 cup milk 2 4-ounce cans of chives chilies, drained 12 7-to 8 - inch tortillas Flour 1 cup cheddar or Monterey Jack cheese (4 ounces) chopped tomatoes or salsa (optional) Thinly sliced green onions (optional) 1 How to get there. In a large frying pan Place chicken, chicken broth, and 1 / 2 black pepper. Bring to a boil, reduce heat. Cover and cook for 12 to 14 minutes or until chicken is no longer pink. Drain let. When cool enough to handle, with 2 forks, pull meat into shreds next. (They should be 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 until tender. (Or, cook in a little boiling water, covered, for 3 to 5 minutes or until tender. Drain). 3. In a large bowl, mix chicken, cooked fresh spinach, thawed and drained frozen Spinach, and 1 / 4 cup green onion, set aside. 4. Stir in a bowl, whisk together sour cream, yogurt, flour, salt, cumin and smooth. Stir in milk and chili peppers. Divide sauce in half. Set aside 1 serving. 5. For filling, combine 1 part of the sauce and the chicken mixture. Divide filling among tortillas. Roll up tortillas. Place, seam down, in ungreased baking tins two 2-liter rectangular. Divide remaining sauce evenly between the two inlets. 6. Bake, uncovered, in a 350 ° C. for about 25 minutes, or until the oven. Sprinkle with remaining cheese and let stand for 5 minutes. Transfer to a serving dish, if desired. 7. To serve, garnished with chopped tomato or salsa and additional green onion if desired. Makes 12 servings. Make-Ahead Tip: One or both inlets can be chilled or frozen. Need to be addressed Prepare enchiladas than through step 5, except not chilled spoon sauce over the pan (s) stored, add sauce pot (s) frozen will. Transfer sauce to an airtight container, cover and refrigerate in the fridge. Cover the baking pan and chill in refrigerator for up to 24 hours. To bake Spoon the reserved portion of the chilled sauce over the enchiladas. Bake, uncovered, in a 350 ° about 40 minutes, or until the oven. Sprinkle with cheese. Let stand 5 Minutes. Serve as described above. For frozen enchiladas pot Thaw overnight in refrigerator. Bake covered pot to bake in a 350 degrees for 20 minutes. Cover Remove and bake 20 minutes more or until heated through to. Sprinkle with cheese, let stand for 5 minutes. Serve as described above.
 New Dieters Cook Book Better Homes and Gardens  US $4.00
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 The Garden Club Fondue and Buffet Cookbook MCMLXXII US $9.99
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 BETTER HOMES AND GARDENS ON THE GO COOK BOOK 1986 US $.99
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