Stepfamily Systems Co-Parenting Center with Tricia Powe 

Personalized stepfamily solutions and co-parenting stabilization support TM

Susan Honaker Olsen 
   This recipe is special to me because it's one that my own stepmom made for our family.  My stepmom and I had a roller coaster relationship.  Before she was my stepmom, she was a neighbor and long-time family friend.  I felt betrayed when I found out she was part of my parents split so I wasn't very nice to her for many years.  Despite my cold attitude towards her she was always warm and welcoming when I was in her home.  She invited me to every family gathering and really showed me what the high-road looked like.  I didn't know it at the time, but she set the example for me for later when I became a stepmom myself.  Because of my stepmom, I had a role model for how to behave towards difficult stepchildren.  My stepmom passed away in 2007, but her memory lives on through me and the way I take her example to keep the peace for my own stepchildren.  This recipe is not only quick and easy to make, it is also one of my personal favorites to devour and my co-workers demand I make it every time we have a potluck.
Creamy Chicken Enchiladas
By Micki Honaker, tradition carried on by Susan Honaker Olsen
2-3 chicken breast, cooked and diced
The whites of 1 bunch of green onions, finely chopped
2 10oz cans of cream of chicken soup
1 4oz can of mild chopped green chilies
1 8oz container of sour cream16 oz of cheddar cheese, shredded
16 flour tortillas 
Preheat oven to 350 degrees.  In a large pot put the chicken, green onions, cream of chicken soup, green chilies, and sour cream and heat and stir to a simmer.  Warm the tortillas. In each tortilla spoon about two tablespoons of the warm creamy mixture and a large pinch of cheddar cheese.  Roll and place in the dish tightly against each other.  12 filled tortillas should fit length-wise and 4 more should fit tightly along the side.  Sprinkle the remaining cheese on the top. Cook at 350 degrees for 20 minutes. 
You may make ahead and refrigerate, add 5-10 minutes cooking time if it is cold.  If you freeze, thaw overnight in the fridge before cooking.  This recipe makes great left-overs, potluck or as a meal to a friend in need, too! 
Tips:  1) For quicker prep time use pre-cooked, frozen chicken breast, or any left over chicken.  Sometimes I use a rotisserie chicken. 2) Use 10 oz of cheese for less calories, or if you prefer less cheese.3) Do not cook more than 20 minutes or the tortillas will get stiff and will be less appetizing.
  A good side-dish with the Creamy Chicken Enchiladas recipe is another family favorite - shared with me by my best friend of 30 years whose Portuguese family has used for years.  My best friend has supported me through all the ups and downs my blended family has been through - without her I might not have survived.     
   I usually start sauteing the onions, garlic and rice while the creamy chicken mixture is being heated on the stove so I am able to place the lid on for cook time while my enchiladas are in the oven and then serve as a side dish.

Mom's Mexican Rice
By Denise Garrett Mommsen, tradition carried on by Susan Honaker Olsen 
One small-medium whole white onion, chopped1
1/2 T. fresh or jarred minced garlic
1 C. long grain white rice2 T. chicken bouillon
1 large sprig of fresh cilantroA splash of olive oil
2 C. water 
In a saucepan, splash some olive oil then add one whole white onion-chopped and the garlic.  Saute until the onions are clear.  Add the rice and saute until the rice is clear.  Add two cups of water and turn heat down to medium. Add the chicken bouillon and stir until dissolved. Chop the large sprig of cilantro into medium pieces (approx 4" long) and place on top of the rice/water mixture - do not stir in. Cover and simmer on medium heat for 20 minutes (DO NOT lift the lid...turns out best that way).

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Nah, sorry - no recipes to share and I have a hundred cookbooks BUT I'd like to donate.