6 Ingredient Chicken Enchilada's

This recipe is way easy and delish . . . I used corn tortilla's this time around and they weren't as forgiving getting them out of the pan as when I use flour tortilla's . . . but they were still a delight!
On a side note I was informed that their was an article in the paper about me and the 3 other gals from Southern Utah who have recipes in the new Worldwide Ward Cookbook . . . check it out if you wish . . . News Article . . . also I will be giving one away in April so check back to enter and win!Chicken Enchilada's
Recipe by: Emily

4-5 Chicken Breasts, I used boneless and skinless, but use what you like
1 can Cream of Chicken Soup
1 Large Can Verde Enchilada Sauce
1 cup Sour Cream
2 cups Shredded Cheddar Cheese
Flour or Corn Tortilla's

1. Lay chicken breasts in a 9x13 baking dish and cover with the enchilada sauce, bake in a 375 degree oven for 35-40 minutes, until the breasts are cooked through.
2. Shred or cube the baked chicken breasts and place in a large bowl. Add the verde enchilada sauce back to the cooked chicken and then add the can of cream of chicken soup, 1 1/2 cups of the shredded cheese, and 1 cup of sour cream. Combine chicken mixture and then spoon into corn or flour tortilla's. Fill totilla's with as much or as little filling as you desire. Lay filled torilla's in a 9x13 baking pan until full . Cover the filled with remaining sauce and sprinkle with cheese.
3. Bake enchiladas in a 350 degree oven for 20-25 minutes, or until bubbly and lightly browned. Allow to sit for 5 minutes before serving. Garnish with salsa, sliced olives, sour cream etc. Enjoy!

Rustic Chicken and Herbed Cornmeal Dumplings

I love this recipe! This is one of my favorite dishes to make on snowy days, or when I need something to do to clear my head . . . I LOVE the dumplings and the texture and lightness that they have. They aren't goopy like some dumpling recipes that I have tried and it doesn't feel like paste is stuck to your ribs when you eat these.
Rustic Chicken and Herbed Cornmeal Dumplings
Recipe by: Emily

2 lbs Boneless Skinless Chicken thighs and/or Breasts
1/2 tsp Salt
1/8 tsp Freshly Ground Pepper
1 Tbsp Butter
1 large Onion, chopped
2 cups Chicken Broth
1 1/2 tsp finely chopped fresh Thyme or 3 tsp dried Thyme
2 Tbsp Cornstarch
2 tbsp Flour
2 cups Milk
2 Celery stocks, chopped
3 Carrots, chopped or sliced 1/4 inch thick

Dumplings

1/4 cup Flour
1/2 cup Yellow Cornmeal
2 tsp Baking Powder
1/4 tsp Salt
2 Tbsp cold unsalted Butter, cut in bits
2/3 cup Milk
1/2 tsp Freshly minced Parsely
1 tsp freshly chopped Chives, or any other herb you like

1. Season chicken with salt and pepper. Heat a 6-quart Dutch oven over medium heat, brown chicken on all sides until cooked through, 8 to 10 minutes. Remove chicken from pot and set aside.
2. Melt butter in the pot, add the onion, carrots and celery; cover, and cook, stirring occasionally, until softened, about 6 minutes. Stir in broth and thyme; bring to a boil. Combine cornstarch and 2 tablespoons flour in a bowl. Whisk in milk into the cornstarch, then whisk milk mixture into broth. Boil and continue to whisk until thickened, about 5 minutes.
Dumplings: (mix the dumplings while the other ingredients cook)
1-In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Add butter. Use a fork, pastry blender or your fingers to cut the butter into the cornmeal mixture. Add the the milk and herbs and stir with a fork until dough comes together. Return chicken mixture to a simmer, and drop dough by tablespoons on surface of stew. Cover; cook for 15 minutes without lifting lid. The dumplings will puff up as they cook. Enjoy!