Hopkins Family Cookbook

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All Authors Aunt Karen (Dean) Aunt Karen and Uncle Jon (Dean) Aunt Kim (Downey) Brendon Downey Dad (Kirk Hopkins) Daddy (Kirk Hopkins) Debbie Milesky Grandma (Karen) Oller Grandma (Louise) Hopkins Grandma (Nelda) Hopkins Grandma (Nelda) Hopkins and Mama (Ovie Mae) Wilson Great Grandma (Louise) Hopkins Great Grandma (Lydia) Tibbles Great Grandma (Marie) Oller Heather Dean Hunter Dean Jodie Dawson Mme. McCoy (Natalie's French Teacher) Mom (Pam Hopkins) Mom (Pam Hopkins, originally from Margie Geisler, secretary at school) Nanny (Sandy Downey, Uncle Bryant's mom) Natalie Hopkins Rachel Milesky Rima Milesky Sandy Knose

Table of Contents or Details
Table of Contents Recipe Details

Style
clover dark food

Enchiladas by Mom (Pam Hopkins)

Ingredients

• Flour tortillas
• 1 can enchilada sauce
• 1 clove Garlic, chopped

• Filling options:
• Ground beef
• Chicken
• Refried beans
• Onions, diced
• Cheddar Cheese

• Toppings:
• Lettuce or spinach
• Onions, diced
• Sour cream
• Tomatoes, diced

Directions

• Cook meat, garlic and onion in heavy pan until meat is cooked through. If using chicken, add a little oil. If using ground beef, drain off grease after done.
• Add refried beans, 1/2 of the enchilada sauce and cheese to meat mixture; heat through.
• You can add or delete any of the filling options to fit your taste.
• Spray 9x13 dish with cooking spray.
• Add filling down the center of tortilla. Roll up and place in dish. Repeat for each tortilla.
• Pour remaining enchilada sauce over rolled up tortillas. Sprinkle with cheese.
• Bake in 350 oven about 20 minutes or until heated through.

Category

Main Dish

White Chicken Enchiladas by Aunt Kim (Downey)

Ingredients

• 10 soft taco shells
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese (I like the Kraft Tex Mex)
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream (I use Greek yogurt)
• 1 (4 oz) can diced green chilies (these are not hot)

Yields

10 servings

Directions

• Preheat oven to 350 degrees. Grease a 9x13 pan.
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.

Category

Main Dish