1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 4-ounce can diced green chilies (optional)
1 can cream of chicken soup
1 cup sour cream
2 cups cubed boneless skinless chicken breast halves cooked
2 cups shredded cheddar cheese divided
6 flour tortillas 12 inch
1/4 cup milk
1. Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish.
2. In a medium saucepan over medium heat, melt the butter and sauté the green onion until tender (about 3
to 4 minutes).
3. Add the garlic powder, and then stir in the green chilies, cream of mushroom soup and sour cream. Mix
4. Reserve 3/4 of this sauce and set aside.
5. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1 cup of shredded Cheddar
cheese. Stir together.
6. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking
7. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled
tortillas and top with the remaining 1 cup of shredded Cheddar cheese.
8. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
1 package white (vanilla) cake mix
1 1/2 cups sour cream
1 15-ounce can apricot halves drained
1 tablespoon butter
1/2 cup slivered almonds
1 8-ounce package cream cheese
2 tablespoons milk
2/3 cup confectioners’ sugar
2 teaspoons milk
1. Preheat oven to 350 degrees. Grease and flour a 10×15 inch jellyroll pan. Set aside 1/2 cup of the dry
2. In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be
lumpy. Spread batter into the prepared pan.
3. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5.
4. In another bowl, beat together the cream cheese and 2 T. milk until fluffy. Place one tablespoon of the
cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
5. In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the
mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
6. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out
7. To make the glaze, stir together the confectioners’ sugar and 2 t. of milk until smooth, adding another
teaspoon of milk if necessary. Drizzle over the Danish when cool.
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