ooked chicken, chopped green chilies, sour cream or mayo, and lime juice
quickly brown chops in a frying pan(in batches or use more then one pan) over med-high heat. right before they are done pour in a small amount of water to deglaze pan.
put chops in a baking pan. pour in juice from pan, then sour cream. scatter onion rings over the top.
cover with foil. bake in low oven (300) for 2 hours or until tender and flaky.
First, prepare the enchiladas. Set out each tortilla and scoop in cheese, green onion, and canned chicken. I usually eye ball this, but its roughly a little less than 1/2 cup cheese per tortilla.
Roll up each tortilla once filled and place in a baking dish coated with nonstick spray.
For the sauce: In a bowl combine the can of cream of chicken soup with the same amount of sour cream.
Coat the top of the rolled tortillas with the sauce. Sprinkle some cheese on top.
Bake at 350 degrees for 25 minutes.
Serve immediately. Enjoy!
Cream butter. Add sour cream and salt. Mix well. Gradually stir in flour. Dough will be slightly soft. Roll into a ball and cover with plastic wrap. Chill 4 hours.
Preheat oven to 350\u00b0.
Melt butter in large mixing bowl.
Stir in soup, sour cream and milk.
Blend well.
Stir in onion and 1 1/2 cups of the cheese. Break potatoes apart, but don't thaw.
Add to mixture and stir well.
Pour into 9 x 13-inch baking dish. Sprinkle remaining 1/2 cup cheese on top.
Bake, uncovered, 50 to 60 minutes, until lightly browned and bubbly.
Brown the ground beef.
Mix with sauce and simmer. Cook pasta until tender, but do not overcook.
Layer in casserole dish the sauce, pasta, sour cream and cheese. Continue layering, ending with cheese on top.
Bake at 350\u00b0 until cheese is melted and bubbly.
Preheat oven to 325 degrees F (165 degrees C).
Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
br>Mix egg yolks with sour cream and add to flour mix
Preheat oven to 350\u00b0.
Boil chicken until well done; drain and set aside to cool (for cutting).
In medium bowl, mix soup, sour cream, green chilies and seasonings.
Cut chicken into small pieces and stir into soup mixture.
Lightly grease a 9 x 13-inch pan or glass casserole dish.
Lay tortilla flat on hard surface; place 2 to 3 tablespoons of chicken mixture across center of tortilla. Sprinkle with 1 to 2 tablespoons of cheese (reserve 1/2 cup cheese for topping).
owl.
Stir chicken soup, sour cream, and half the Cheddar cheese
Blend butter and flour, soup and 2/3 cup water in saucepan.
Bring to boil, stirring constantly.
Cook for 3 minutes; remove from heat.
Stir in sour cream and salt.
Soften tortillas in hot oil skillet.
Spoon chicken on tortillas; roll to enclose filling.
Arrange in a 9x13 inch baking dish.
Pour sour cream mixture over top.
Sprinkle with cheese.
Bake at 350 degrees for 15 mintues.
Combine onion and cucumbers.
Stir together sour cream, vinegar, sugar and salt.
Toss with vegetables; cover and chill, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C.)
In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.
Cream butter and sugar together.
Mix cake mix, flour, sugar, oil, sour cream and eggs; beat on low for 1 minute. Beat on high 4 minutes. Add pecans, if desired. Put in greased and floured tube pan. Place in cold oven; set to 325\u00b0 and bake 50 minutes.
minutes.
Beat in sour cream and vanilla until well blended
Preheat oven to 350\u00b0. In a large mixing bowl, beat together butter, sugar and eggs with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Beat in sour cream and vanilla until well blended. Add flour, baking powder, baking soda and salt; beat well mixed. Stir in nuts and chocolate chips. Turn into a WELL-GREASED AND FLOURED 12-cup Bundt pan. Will be a thick batter.
Grease Cookie Sheet, and Heat oven to 450\u00b0F.
In a medium mixing bowl, combine first 4 ingreds. Mix very well.
Add milk, oil and sour cream. Mix well.
Drop spoons of dough onto greased cookie sheet.
Bake at 450 for 10-15 minutes.
Serve Warm.
Combine baking soda and sour cream.
Cream butter and sugar.
Add eggs, one at a time, blending well after each.
Blend in vanilla.
Blend in sour cream and baking soda.
Combine baking powder and flour and add to sour cream mixture.
Refrigerate until easy to handle, usually at least an hour.
Roll out dough about 1/2 inch thick and cut into shapes.
Bake at 325F(Note:temp varies or different ovens)for 8-10 minutes or until golden brown.
For easy mixing use a large bowl.
Stir the cream cheese with a fork, then mix in the marshmallow creme.
After mixing well, stir in sour cream and blend well; place in a covered container in the refrigerator until serving time.
The mixture will thicken after being refrigerated for several hours.