Sour Cream Chicken Enchiladas

Ingredients
2 tablespoons olive oil

1 tablespoon butter

1 medium white onion, finely chopped

1 to 2 medium jalapeno chilies, seeded and finely chopped

3 garlic cloves, minced

1 (4-ounce) can chopped mild green chilies

1 bunch cilantro leaves, chopped

2 (10-ounce cans) reduced-fat cream of chicken soup

1 (8-ounce) container light sour cream

3 cups shredded cooked chicken

1/2 teaspoon salt Coarsely ground black pepper

10 (7-inch) flour tortillas

2 cups shredded Cheddar cheese

Instructions
1. Preheat oven to 350F. Grease a 13 x 9-inch glass baking pan.

2. Heat oil and better in a large skillet over medium heat. Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream.

3. Cook 10 minutes, or until thoroughly heated. Stir in chicken; season with salt and pepper.

4. Arrange the tortillas on a work surface. Spoon about 1/4 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. Pour remaining sauce evenly over top and sprinkle evenly with cheese.

5. Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. Let stand 10 minutes.

Serves 8.

Nutritional facts per serving: 410 calories, 20g fat, 26g protein, 39g carbohydrates, 5g fiber, 830mg sodium.

Recipe from Debbie Jones

Cranberry Hootycreek Cookies

Ingredients
1 cup plus 2 Tbls all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Directions
Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
Attach a tag with the following instructions: Cranberry Hootycreeks

1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper.

2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets.

3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

Recipe from Debbie Jones