Home Entertaining Recipepalooza: We asked some of our favorite bloggers to share a recipe and their tips for home entertaining. This recipe comes from Haley Shivers’ blog Love Life Family…and then some. Haley Shivers is the Author and Mom behind Love, Life, Family…and then some. Based in Houston, Texas she has a passion for all things blogging and social media.

Tillamook Easy Sour Cream Enchiladas 

Overview
A hearty and delicious family favorite, these enchiladas are a huge hit every time I make them! Pair with Spanish rice and black beans for a perfect meal. My tip for this recipe is that if you find that the sauce is too thick after adding in your sour cream, you can use extra chicken broth 1 tablespoon at a time to thin it out.

Prep time: 30 minutes
Total time: 55 minutes
Yield (number of servings): 8

Ingredients
4 boneless skinless chicken breasts (1 lb), cubed
1 small onion, chopped
1 tablespoon Tillamook Butter
8 flour tortillas
2 cups Tillamook Shredded Mexican Blend Cheese, divided
1 ½ cups Tillamook Sour Cream
1 cup chicken broth
1 4-oz can green chiles
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon cayenne pepper

Preparation
Using a large skillet over medium heat, cook onion and chicken in butter until chicken is cooked through. Next, spoon onion chicken mixture into tortillas, add some cheese, and roll them up. Place the rolls side by side in a buttered 9×13 baking dish, fold side down.

In a skillet whisk together sour cream, chicken broth, and green chiles over medium-high heat. Add in garlic powder, cumin, and cayenne. Simmer for 5-10 minutes. Pour sauce over enchiladas. Top with remaining cheese. Bake at 400 degrees for 17-19 minutes or until cheese becomes lightly brown and bubbly.

About Haley:
Tips for stress-free home entertaining:
“My secret to making entertainment in the home stress-free is to be well prepared. I shop ahead of time so I make sure the day of my event I won’t have to run to the store and lose valuable prep time.”

Kitchen advice for other moms and dads:
“My kitchen advice for Mom’s preparing for a family gathering is to have a fun craft or project to have your kids work on the day of your party (for Holidays, I like to give them a craft kit to create a table centerpiece). Sit them down in the living room with the activity and have dad or another relative supervise. With less to worry about things will go more smoothly in the kitchen while you’re cooking.”

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By Tillamook

Home Entertaining Recipepalooza: We asked some of our favorite bloggers to share a recipe and their tips for home entertaining. This recipe comes from Sallie Kinard’s blog Texas Cottage. Sallie is a native Texan, who loves to cook for her family. Her cooking is influenced by the great variety of cultures here in Texas, as well as some great country cooking.  

Tillamook Green Chile Chicken Enchiladas 

Overview
My family loves Tex-Mex, and we eat it at least once a week. Since eating out is so expensive, I’ve learned to make it at home. Chicken enchiladas baked in a creamy, cheesy sauce are perfect for a family dinner or for a fiesta. They are so easy to make with just a few ingredients. I would serve the Green Chile Chicken Enchiladas with tortilla chips, salsa, and guacamole salad. Dessert can be as simple as fresh pineapple slices. Gather everyone in the kitchen for some cooking fun!

Prep time: 30 minutes
Total time: 60 minutes
Yield (number of servings): 6

Ingredients
10 ¾ ounce-can cream of chicken soup
1 cup Tillamook Natural Sour Cream
½ cup milk
4 ounce-can diced green chiles
½ teaspoon ground cumin
2 cups shredded, cooked chicken
3 ounces of package cream cheese, softened
12 corn tortillas
¼ cup olive oil
1 cup Tillamook Shredded Mexican Blend
Sliced green onions (optional)

Preparation
Preheat oven to 350 degrees. Spray 13×9 inch baking pan with nonstick cooking spray. In medium bowl, mix together soup, sour cream, milk, green chiles, and cumin. Then set aside the bowl. In another bowl, mix together shredded chicken, softened cream cheese, and ½ cup soup mixture.

Heat about 1 tablespoon oil in small skillet over medium heat. Place one corn tortilla in hot oil for a few seconds, turn and heat other side.** Remove and place on paper towels. Spread one heaping tablespoon of chicken mixture down center of tortilla, roll up, and place seam-side down in baking pan. Repeat with the other tortillas, adding more oil to skillet as needed.

Spread remaining soup mixture over the enchiladas and sprinkle with shredded cheese. Cover with aluminum foil and bake at 350 degrees for 25 minutes. Remove foil and bake another 5 minutes until cheese is melted and enchiladas are bubbly. Serve with extra sour cream and sliced green onions.

**I heat the corn tortillas in hot oil so they won’t break when I roll them up. You can skip this step by using flour tortillas.

About Sallie:
Tips for stress-free home entertaining:
“Keep the menu simple. Make an awesome main dish and serve it with a variety of store-bought side dishes. Make easy appetizers, such as a slice of Tillamook cheese on a whole-grain cracker.”

Kitchen advice for other moms and dads:
“We often have family gatherings and now that the kids are grown, the family is growing. When you have a party, don’t try to do everything yourself. Ask your guests (especially if it’s family) to contribute to the meal. Everyone has a dish or two they would love to share.”

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By Tillamook