Chicken Enchiladas

I made this recipe for Aaron's birthday party. We had lots of leftover turkey so I subbed that in and everyone loved it!!

8 tortillas
1/2 cup chopped onion
2 cloves garlic, minced
1 t coriander (I didn't use this, instead I used a lot of fresh cilantro)
1/4 t pepper
2 T butter
3 T flour
1 8-oz tub sour cream
1/2 cup chopped jalapeno peppers (didn't use these either)
2 cups shredded monterey jack cheese, divided (I used a cheddar-jack blend)
2-4 chicken breasts, cooked and chopped
1 can black olives (didn't use these)
2-3 tomatoes, chopped

Sauce: In large saucepan, cook onion, garlic, coriander, and peeper in butter until onion is tender. Stir flour into sour cream and add to onion mixture. Stir in broth, chili peppers, and black olives all at once. Cook and stir until thickened an dbubbly. Remove from heat and stir in half of the cheese.
Filling: Mix half to 3/4 of the sauce into the chicken. Place about 1/4 cup of the filling into a warm tortilla, roll up and arrange seam side down on lightly greased 9x13 pan. Pour remaining sauce over enchiladas. Bake covered for 35 minutes at 350. Sprinkle with remaining cheese and bake uncovered for 10 minutes. Remove from oven and top with chopped tomatoes.

Cran-Raspberry Fizz

This is a Pampered Chef recipe that I made for our St. George dinner. I made both variations and they both turned out delicious!

4 limes, divided
1 can (12 oz) frozen cranberry juice concentrate
3 cups cold water
1 pint raspberry sorbet, softened
2 liters chilled ginger ale

Slice two limes (thin) and set aside. Pour cranberry juice concentrate and water into a pitcher.
Juice remaining limes into pitcher. Scoop sorbet into pitcher. Mix well. Add ginger ale and lime slices. Stir again until well mixed. Serve over ice.

VARIATION: Substitute frozen limeade concerntrate for the cranberry juice; lemon-lime soda for the ginger ale; lemon or lime sorbet for the raspberry sorbet.