Sunday, March 18, 2012

Lazy Sundays

Happy Sunday all!

My Sundays have always been filled with family, friends, and food so I thought I would share a few of my (and my families) favorite recipes. 
This first recipe is the best sour cream enchiladas you will ever eat! And the easiest too! I found this recipe on Pinterest and then had the best time looking through all her delicious recipes on her blog.  

Simple Sour Cream Enchiladas
4 chicken breasts, fully cooked & shredded
2 dozen white corn tortillas
1 16 oz. can green enchilada sauce
2 ounces additional green chiles
14 oz. sour cream
4 cups shredded cheese (Jack or Mexican blend)
Mix all ingredients together, reserving 1.5 cup cheese, 2 ounces green chile sauce, and 3 ounces sour cream for topping.  Heat corn tortillas 4 or 5 at a time in microwave on high for 30 seconds, then spoon 3 tablespoons of the mixture into the heated tortillas.  (Heating them helps avoid cracking when you roll them up!)
Spray a large Pyrex or glass dish with cooking spray (you may need an extra dish), then align enchiladas in a row inside.  Blend remaining sour cream and green chile sauce together and spoon over enchiladas.  Top with remaining shredded cheese.
Cover with aluminum foil and bake in oven for 30 minutes at 350 degrees. 
  Makes 20-24 enchiladas.
Like I said, so easy and so delicious! 

This next desert is my families favorite. Always demanded and gone in 60 seconds. Unfortunately its not the healthiest.. or even close but its too yummy to ignore. One of my friends told me about it first and then i found the recipe again on Pinterest. 
Sopapilla Cheesecake 

  • 2 (8 ounce) packages cream cheese
  • 2 (8 ounce) packages refrigerated crescent dinner rolls
  • cup sugar
  • teaspoon vanilla extract or teaspoon almond extract
  • ½ cup margarine or ½ cup butter , melted
  • ½ cup cinnamon sugar

  • Directions:

  • 1 Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
  • 2 Flatten.
  • 3 Mix together the cream cheese, sugar and extract.
  • 4 Spread over the crescent rolls.
  • 5 Unroll the other can of crescent rolls and place on top of cream cheese mixture.
  • 6 Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
  • 7 Bake at 350 degrees for 30 minutes.


    1. The cheesecake looks amazing. Looks perfect for a lazy Sunday afternoon.

      Minted Magazine

    2. I want to make these enchiladas this weekend. I was just thinking before I read this that I needed a good recipe for it!

    3. oh yeah everyone will love it! Let me know how it goes!