Party Fare for the Big Game

With these two recipes from American Profile readers, you’ll have plenty of hearty, delicious food to serve your guests.

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Karen E. Nelson of Brookings, Ore., sent in her recipe for Sour Cream Chicken Enchiladas. “This is my ‘signature’ dish. Everybody loves it. I always make it ahead of time and keep it in the refrigerator, then bake it just before everyone arrives,” she explains.

The Sombrero Dip, from Mary Louise Jonas, uses ground turkey or beef with canned refried beans and Cheddar cheese and is perfect to serve with tortilla chips or flour tortillas. “This recipe came from my eighth-grade language arts teacher, who also taught my son and daughter. It’s now a family tradition,” says the resident of Karnes City, Texas.

As always, American Profile looks forward to receiving your recipes and sharing them with our readers. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.

Sombrero Dip

submitted by reader Mary Louise Jonas of Karnes City, TX

High Cotton Photography & Food Styling

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“This recipe is now a holiday tradition for our family’s Christmas Eve meal of tamales, beans and enchiladas.”

Ingredients

2 pounds ground beef or turkey
1 1/2 cups chopped onion
1 (10-ounce) can diced tomatoes with green chilies
4 to 5 teaspoons chili powder
1 teaspoon cumin seeds
1/2 teaspoon garlic salt
2 (15-ounce) cans refried beans
5 cups shredded Cheddar cheese, divided
1 cup chopped pimiento-stuffed green olives
1/2 cup chopped onion


Garnishes:
1 cup chopped stuffed green olives
1/2 cup chopped onion
1 cup shredded Cheddar cheese

Instructions

1. Cook meat in large skillet over medium-high heat, breaking up with a fork. When meat starts to brown, add onion and sauté until slightly brown. Stir in tomatoes, chili powder, cumin seeds and garlic salt. Simmer until liquid is slightly reduced.
2. Add beans and heat thoroughly. Add 4 cups cheese.
3. When ready to serve, pour mixture into a large chafing dish. Arrange olives in a mound in the center. Circle with a ring of onions and another ring of cheese. Serve with corn or tortilla chips or flour tortillas. Serves 12.

Nutritional Information

Nutritional facts per serving: 300 calories, 21g fat, 23g protein, 8g carbohydrates, 1g fiber, 960mg sodium.

Sour Cream Chicken Enchiladas

submitted by reader Karen Nelson of Ontario, OR

High Cotton Photography & Food Styling

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Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 medium white onion, finely chopped
1 to 2 medium jalapeno chilies, seeded and finely chopped
3 garlic cloves, minced
1 (4-ounce) can chopped mild green chilies
1 bunch cilantro leaves, chopped
2 (10-ounce cans) reduced-fat cream of chicken soup
1 (8-ounce) container light sour cream
3 cups shredded cooked chicken
1/2 teaspoon salt
Coarsely ground black pepper
10 (7-inch) flour tortillas
2 cups shredded Cheddar cheese

Instructions

1. Preheat oven to 350F. Grease a 13 x 9-inch glass baking pan.
2. Heat oil and better in a large skillet over medium heat. Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream. Cook 10 minutes, or until thoroughly heated. Stir in chicken; season with salt and pepper.
4. Arrange the tortillas on a work surface. Spoon about 1/4 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. Pour remaining sauce evenly over top and sprinkle evenly with cheese.
5. Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. Let stand 10 minutes. Serves 8.

Nutritional Information

Nutritional facts per serving: 410 calories, 20g fat, 26g protein, 39g carbohydrates, 5g fiber, 830mg sodium.

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