Sonia's Stuffed Mushrooms and Making Friends with Food

My husband and I were having one of our debriefing nights last week after work.  I was reliving memories of a friend that I learned just passed away the night before...way too young.

Sonia was one of the first friends I made when I moved to the Palm Springs area after college.  We were co-workers and became good friends, then a couple years later roommates.  Sonia had impeccable taste and a true perfectionist.  She was a very talented designer and a kind, caring soul.

One vivid memory I have of Sonia during my college internship was her taking me to El Pollo Loco during our lunch hour.  Since I was from Alaska, I had no idea what this restaurant was...but I loved it! We spent these lunches getting to know each other and where we had both come from.  We laughed about our college experiences (as we both went to the same design school).  We talked about our dreams and plans for the future.

Sonia taught me the correct way to eat their 2 piece chicken platter.  First, you definitely must upgrade to the all chicken breast only plate...totally worth it.  Second, slather their frozen butter all over the flour tortilla before you fill it with the chicken, rice and beans.  Delicioso!!

Sonia was also an incredible cook.  She was famous for her turkey tacos and taught me this unbelievably, easy oven halibut that is amazing!  I also have her recipe for the best oven baked artichoke dip that I could just eat by the spoonful.

I also remembered these stuffed mushrooms that Sonia would make for every company potluck, baby shower, and "friendsgiving".  They are such a delectable treat.  I try to make them every year for either Christmas or New Years parties...or even just Friday nosh night at home.

Sonia will be very missed by all her loving friends and family.  I am still in shock, but pray and know that she is in a kinder, better place now.  I will definitely keep making her recipes and remembering her forever.

In honor of Sonia, I made her mushrooms this weekend.  I am so happy that she gave me her family recipe 25+ years ago.  As you can see from the photo of her original recipe she gave me, this has been well used...and yes that is melted butter stains all over it.  You know it's a good recipe when it is covered in its ingredients... wouldn't you agree?  More than that though, I truly am blessed that she was brought into my life.

Sonia's Stuffed Mushrooms

1-1/2 pounds large mushrooms (some small & large)

1 cup butter (2 sticks)

1-1/2 tsp salt

1 cup seasoned stuffing mix (crushed with rolling pin)

1 cup Mozzarella cheese, finely shredded

1 cup minced fresh onion

4 garlic cloves, minced

4 Tbl minced parsley

1/4 tsp Oregano

Pull stems and chop up mushrooms, wash and soak in water the rest.  When caps are clean, lay out on towel and dry well.

While mushroom caps are drying, cook chopped stems with butter, onion, salt, parsley, oregano, and garlic for 5 minutes.

Stir in stuffing crumbs and cheese.

Take off stove and spoon in mushroom caps.

Put oven rack at lowest level.  Broil for approximately 8 minutes, watching them carefully so as to not burn.

The secret ingredient to this...Stove Top Savory Herbs Stuffing!

One Year Ago: Cowboy Beans

Two Years Ago: No Post

Three Years Ago: Surprise Quiche

Four Years Ago: Biscuits and Gravy Breakfast Bake

Five Years Ago: Creamy Artichoke Bruschetta

Six Years Ago: Linguine with Lemon, Prosciutto, and Cream

Care Packages For My Pumpkins

Tomorrow is Halloween, or as we have now called it, "Kyloween", after our black lab. 

I LOVE making and sending care packages to our grandchildren...my little pumpkins.  Honestly, I just love sending care packages to everyone!

I have been spending too much time on Pinterest (shocking) while I am on the bus, or have some down time at night.  So many fun, fun, fun ideas for kids.

I had extras of everything, so I also sent some off to both daughters and their roommates.  Even 20 years olds (especially 20 year olds) love goodies too!

We will of course be enjoying our annual-traditional crockpot of Tamale Casserole, which I think is now in its 25th year of being served for Halloween!

One Year Ago: Sammy's Shark Bite

Two Years Ago: No Post 

Three Years Ago: Chicken Alfredo Pasta Bake

Four Years Ago: Shortbread S'Mores Cups

Five Years Ago: Little Bear, Monsters Boo, and TyKU

Six Years Ago: Tamale Casserole

Apple Pie and Fall Nights

"I am really wanting an apple pie."  This mantra kept getting repeated from my husband...over and over and over. 

There is a lot that I can (and do) cook and bake...but I don't do pies.  (I also don't wash windows, but that's a whole other discussion)...I don't know why I don't bake pies, I just don't do them.

I said, "Sorry, I'm not baking an apple pie".  He replied, "Fine, I'll bake one myself". 

(Then my little voice inside thinks...oh, this should be good to see play out.)

Not only did I eat his apple pie...I had to eat my words too.  His apple pie was awesome!  I'm not just saying that in case he reads this post.  It really was one of the best pies I've tasted!

We took advantage of a beautiful sunset and goregous fall night with dinner on our deck, before our next upcoming blizzard hits.  Candles, 19 Crimes Pinot Noir, our famous family salad, my Pot Roast, and finished it off with his apple pie.

His top crust may not be Pinterest photo worthy, but it definitely made up for it with flavor!

Apple Pie

Courtesy of Taste of Home

1/2 cup packed brown sugar

3 Tbl all-purpose flour

1 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

6 to 7 cups thinly sliced peeled tart apples (we used Granny Smith)

1 Tbl lemon juice

Pastry for double-crust pie (9 inches) (like Pillsbury refrigerated prepared pie crusts)

1 Tbl butter

1 large egg white

Additional (Sugar In The Raw)

Preheat oven to 375 degrees.

In a small bowl, combine the sugars, flour and spices; set aside.  In a large bowl, toss apples with lemon juice.  Add sugar mixture; toss to coat.

Line a 9 inch pie plate with bottom crust; trim even with edge.  Fill with apple mixture; dot with butter.  Roll remaining crust to fit top of pie; place over filling.  Trim, seal and flute edges.  Cut slits in crust.

Beat egg white until foamy; brush over crust.  Sprinkle with Sugar In The Raw.  Cover edges loosely with foil.

Bake at 375 degrees for 25 minutes.  Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer.  Cool on wire rack.

One Year Ago: Honey Soy Salmon

Two Years Ago: No Post

Three Years Ago: Baked Spaghetti and Spiking Cancer

Four Years Ago: Chocolate Chip Cookie Pie

Five Years Ago: Greek Shrimp Saganaki

Six Years Ago: Chicken Tortilla Soup

After we enjoyed our pie on the deck husband said, "I even learned how to do an egg bath."  It took me a minute...I said, "Do you mean an egg wash?"

One Pot Chicken and Sage Dumplings and The First Snow

They predicted and saw the snow coming on every radar.  We had plenty of warning, and yet we didn't.  My husband and I came home from work Wednesday night to gale force winds.

We were running around like a tornado out of control, trying to pull in the umbrella, patio furniture, pillows...all the pretty summer things that were soon to be no more.

We got everything in just in time.  An hour later it sounded like our roof was being shot at...hail...and lots of it.  My husband opened the front door and there was a mix of lightning, thunder, torrential rain and hail.   I did not want to see any of it.  I am just not ready for winter.  I turned on our fireplace and enjoyed my wine, in complete denial of what was about to come.

We woke up to snow and a fair amount of it.  The worst part was all the rain the night before turned into sheets of very slick glass that is never fun to drive on.   My daughter sent me this photo of her walk to school this morning.  It is actually quite beautiful some days.

I am fortunate to work from home when needed, so I took that option...and made Chicken and Dumplings.  Warm comfort that made the house smell so wonderful and cozy.

One Pot Chicken and Sage Dumplings
Courtesy of Half Baked Harvest

2 bone in skin on chicken breasts

kosher salt and black pepper

2 Tbl extra virgin olive oil

2 shallots, thinly sliced

2 ribs of celery, chopped

6 carrots, chopped

2 Tbl fresh thyme leaves

2 quarts low sodium chicken broth

1-1/2 cups all-purpose flour

2 tsp baking powder

1 Tbl chopped fresh sage, plus fresh sage leaves for serving

1 cup buttermilk

2 ounces grated Parmesan or crumbled Gorgonzola cheese

1 Tbl chopped fresh chives, for serving

Season the chicken all over the salt and pepper.

Heat the olive oil in a large soup pot over medium heat.  When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side.  Toss in the shallots and cook another 3-5 minutes.  Add the celery, carrots, and thyme.  Season with salt and pepper.  Cook another 5 minutes.  

Pour in the chicken broth and bring to a boil over high heat.  Cover and cook for 15-20 minutes or until the chicken is cooked through.

Meanwhile, make the dumplings.  In a medium bowl, whisk together the flour, baking powder, sage, and a pinch of each of salt and pepper.  Add the buttermilk and cheese and mix until just combined.

Remove the chicken from the soup and shred using 2 forks, discard the bones and skin.  Set aside.

Bring the soup to a boil over medium-high heat.  Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time.  Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy.

Carefully move the dumplings aside and slide the shredded chicken into the soup.  Season to taste with salt and pepper.

Divide the soup and dumplings between bowls and serve.  Enjoy!

One Year Ago: Honey-Soy Salmon

Two Years Ago: No Post

Three Years Ago: Coconut Chicken with Mango Sauce

Four Years Ago: Chocolate Chip Cookie Pie

Five Years Ago: German Chocolate Bundt Cake

Six Years Ago: Greek Salsa Chicken

Three Cheese Italian Sausage Rosa Pasta Bake and Terrible Pups

Whenever our girls happen to come back home at the same time, whether it's just for family dinner night, or a weekend, we have a saying..."the band is back together again"!

Our dogs are particularly ecstatic when they come home, because their people (pack) is complete once again!

The problem is, that when the band breaks up (the girls go back home to their campuses/apartments), the pups get very sad and extra, extra bad.

Exhibit A:  When I get into the shower I come out of my bathroom to this...the pups feel the need to have a Kong fest and shred my bed in 3.5 seconds flat!

If my morning wasn't frustrating enough, when I am on the bus coming home, my husband texts me a photo of my home office.  I wanted to cry, but I was on the bus, so I couldn't cry.  I am not a fan of my Labradors this week.  They are making it their personal mission to be on a search and destroy mission!

Since I am still trying to figure out (and not very successfully) how to cook for 2 people, I end up making large dishes and dividing them into 2 and giving to girls for their kitchens and roommates.

This pasta dish was the perfect thing to divide up...one pan for the "band members", and one pan for me and my husband.  

The original recipe calls for cooked, shredded chicken breast, but I have been experimenting so much with chicken as of late, I changed it up to Italian sausage...and it was awesome!

Three Cheese Italian Sausage Rosa Pasta Bake

Adapted from Plain Chicken's "Three Cheese Chicken Rosa Pasta Bake"

1 (16 ounce) package penne pasta

1-1/2 to 2 pounds ground Italian sausage

2 (15 ounce) jars Bertolli Four Cheese Rosa Sauce

1 (8 ounce) container sour cream

1 (15 ounce) container ricotta cheese

2 garlic cloves, minced

2 large eggs, lightly beaten

3/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

3 cups shredded mozzarella cheese

Preheat oven to 350 degrees.  Lightly spray a 9x13 pan with cooking spray.

Prepare pasta according to package directions; drain.

While pasta is boiling, cook the Italian sausage in a skillet on medium-high heat, until cooked through.  Drain any grease/oil.

In a very large bowl, stir together the cooked sausage, Four Cheese Rosa sauce, sour cream, ricotta cheese, garlic, eggs, 1/2 cup grated Parmesan cheese, parsley, and 1 cup shredded mozzarella cheese.  Add the cooked pasta and mix well.

Pour pasta mixture into prepared pan.  Top with remaining 1/4 cup of grated Parmesan cheese and 2 cups of shredded mozzarella cheese.

Bake uncovered for 30 to 40 minutes or until bubbly.

One Year Ago: Sausage Gravy and Biscuits

Two Years Ago: No Post

Three Years Ago: Pluot Crostada Galette

Four Years Ago: Ribdemption and BLT Macaroni Salad

Five Years Ago: Spaetzle with Gruyere and Carmelized Onions

Six Years Ago: Greek Salsa Chicken

Spinach-Artichoke Dip and Spoopy Season

As I thought we would be "eas'n into the season"...Fall is definitely here.  We are even expecting our first snow fall this coming week.  Our mornings are super chilly and the afternoons are full of warm sunshine and beautiful sunsets!  This is without a doubt my favorite time of year!

My home's current condition clearly shows that I have spent way too many hours on Pinterest over the last ten years!...

....and too much $$$ at Kirklands and Hobby Lobby!

I think it goes without saying that I love decorating for fall.

My daughters call it "Spoopy" time...and now they've got me saying it.

I think it means to decorate a little bit spooky with a little bit of sparkle.

I also need to satisfy my husband's sweet tooth with some fall treats as well.

Well, okay...I do love my Trader Joe's Pumpkin Butter too...pour that beautiful goodness over a brick of cream cheese, open a box of Original Wheat Thins and call it good!

I also love these Fall Leaf Chips that Trader Joe's releases every year.  So good!!!

They paired beautifully (for the photos and my taste buds) with this Spinach-Artichoke Dip.

Spinach-Artichoke Dip

1 (14 ounce) can artichoke hearts, drained and finely chopped

1/2 cup sour cream

1/2 cup Best Foods Olive Oil mayonnaise

8 ounces cream cheese, room temperature

1-1/4 cup freshly grated Parmesan cheese

1 clove garlic, minced

1/2 cup frozen spinach, thawed and liquid squeezed out

pinch salt

Preheat oven to 350 degrees.

In a mixing bowl, add sour cream, mayonnaise, cream cheese, drained spinach, artichoke hearts, garlic, salt and 1 cup of Parmesan cheese.  Combine until smooth.

Spray an 8x8 glass baking dish with nonstick spray.  Pour dip mixture in dish and spread evenly.

Sprinkle remaining 1/4 cup of Parmesan cheese on top.

Bake in oven for about 20 minutes or until hot and bubbly.  Serve with your favorite tortilla chips, crackers or toasted baguette slices.

One Year Ago: Sausage Gravy and Biscuits

Two Years Ago: No Post

Three Years Ago: Slow Cooker Chicken Tortellini Soup

Four Years Ago: Ribdemption and BLT Macaroni Salad

Five Years Ago: Slow Cooker Sauerbraten

Six Years Ago: Apple of My Eye Dumplings

Slow Cooker Steak Enchilada Soup

Ten years ago history was made...I took my girls to their very first concert!

Their first concert was in Anaheim, California to see Hannah Montana with The Jonas Brothers as her opening act.  We made an entire day of it.  Glam makeovers at Club Libby Lu in Downtown Disney, followed by shopping for concert outfits and lunch at The Rainforest Cafe.  They got to stay in a fancy hotel downtown and enjoy some room service.  It was a weekend they will never forget.

Six months ago I got the text..."Mom, the Jonas Brothers got back together, released an album and they are going to be in concert in Denver!"  History has once again been made...ten years later!

We had an absolute blast at the concert.  Reliving and laughing about old memories and making new ones.  Apparently ten years ago at their first concert I made them wear ear plugs...I of course don't remember that but...you're welcome!

Meanwhile back at the ranch, I left my husband home alone with the dogs while the girls and I stayed out until 1:00 AM (which I am still feeling the pain of today...ugh).

I made sure my husband had a nice dinner to come home to, since I wouldn't be there.  This was the text I received while waiting for concert to start....

This soup is outrageously good!!  I am so glad I made a big batch because there is enough to have lunches and dinners for the next three days, since I am too tired from my concert night out to cook now!

Slow Cooker Steak Enchilada Soup 

Courtesy of PlainChicken.com

2 lbs. stew meat

1/4 cup flour

1/2 tsp salt

1/2 tsp ground pepper

2 Tbl canola oil

1 (11 ounce) can corn, drained

1 (15 ounce) can black beans, drained

1 (15 ounce) can pinto beans, drained

1 (10 ounce) can diced tomatoes with green chiles, undrained (like Rotel)

1 envelope package Ranch dressing mix (use dry mix only - do not make the dip)

1 envelope package taco seasoning

2-1/2 cups beef broth

2 (10 ounce) cans red enchilada sauce

tortilla chips and cheese, for topping

Combine stew meat, flour, salt, and pepper in a large aiplock bag.  Seal and shake to coat beef.

Heat oil in a large skillet over medium-high heat.  Remove beef from ziplock bag, discard any excess flour mixture.  Saute beef until browned, about 5 minutes.

Place meat into the slow cooker.  Add corn, black beans, pinto beans, diced tomatoes, and green chiles, Ranch mix, taco seasoning, beef broth, and enchilada sauce.

Cook on LOW for (at least) 8 hours until beef is tender.

One Year Ago: Home Sweet Home

Two Years Ago:  No Post

Three Years Ago: Apple, Bacon and Blue Cheese Fall Flatbread

Four Years Ago: Ribdemption and BLT Salad

Five Years Ago:  Tee Shirts, Tacos and Ice Cream Cake Treat

Six Years Ago:  Weeknight Ravioli Bake

You gotta love a concert venue that gives out free popcorn in the parking lot!

Thank you Jonas Brothers...it was worth the 10 year wait!

Bloombox Spinach Salad

So here we are at the end of the month and I realized I forgot to post this Bloombox Spinach Salad recipe that I promised to share earlier.  I'm trying to be good and get in some healthy salads because we are bring'n on the baking season at my house very soon here!

I LOVE Marcona almonds...and I mean LOVE them!  I wish they were not so darn expensive, because I have been known to eat an entire container in one day.  I love the crunch, the slight olive oil and the saltiness...mmm so good!

These almonds are also the perfect compliment to this salad especially with the Manchego cheese.  I love how all the ingredients marry so well together.  So, if I'm going to eat healthy, at least this is one that I really enjoy for dinner.

This recommended dressing is also the same Smoked Paprika Vinaigrette that saved our dinner with my Sheet Pan Shrimp Fajitas earlier this month.  These dressings just keep getting better and better with versatility options.

Bloombox Spinach Salad

4 cups spinach leaves, stems removed
1/8 cup spinach dressing (Bloombox "Smoked Paprika Vinaigrette")
salt to taste
2 cups heirloom tomatoes, quartered
1/4 cup Marcona almonds
1 cucumber, sliced
1 red onion thinly sliced
1/4 cup Manchego cheese, shaved

Combine spinach leaves with dressing and salt.  Gently toss with hands until leaves are coated.  Fold in cucumbers, almonds, and red onion.

Transfer to serving bowl and top with tomatoes and Manchego cheese.

One Year Ago: No Post
Two Years Ago: Raspberry Peach Cobbler
Three Years Ago: Mexican Pizzas
Four Years Ago: Chicken Lettuce Wraps
Five Years Ago: Blue Cheese and Carmelized Shallot Dip
Six Years Ago: Sunday Night Pot Roast

Chicken with Roasted Lemons, Green Olives, and Capers

My hiatus of four days without having to cook dinner is over.  It was rather nice and I enjoyed all my dinners away from the house.  The dishwasher has not been run since Saturday and my gas cooktop was never fired up.  I can only imagine how much lower my utility bill for this month will be...I am so excited!

I have been hanging on to this recipe for awhile now.  This was the perfect combination to ease me back into cooking dinner again.  Just a few ingredients, and super easy.

Chicken with Roasted Lemons, Green Olives, and Capers

Courtesy of Epicurious.com

Roasted Lemons:

12 thin lemon slices (from 2 lemons)

Olive Oil

Chicken:

4 large skinless, boneless chicken breast halves

all purpose flour

5 Tbl olive oil

1/2 cup sliced pitted green Sicilian olives

2 Tbl drained capers

1-1/2 cups chicken stock or canned low-salt chicken broth

1/4 cup (1/2 stick) butter, cut into 4 pieces

3 Tbl chopped fresh parsley

For roasted lemons:

Preheat oven to 325 degrees.  Line baking sheet with parchment paper.  Arrange lemon slices in single layer on prepared sheet.  Brush lemon slices with olive oil; sprinkle lightly with salt.  Roast until slightly dry and beginning to brown around edges, about 25 minutes.  Remove from oven and set aside.

For chicken:

Sprinkle chicken with salt and pepper.  Dredge chicken in flour to coat both sides; shake off excess.  Heat 5 Tbl oil in heavy large skillet over high heat.  Add chicken and cook until golden brown, about 3 minutes per side.  Stir in olives and capers.  Add stock and bring to boil, scraping up browned bits from bottom of skillet.  Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes total.  Add butter, roasted lemon slices, and 2 Tbl parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.  Season with salt and pepper.  Transfer to platter.  Sprinkle with remaining parsley.

One Year Ago: No Post

Two Years Ago: Grilled Mini Sweet Peppers with Goat Cheese

Three Years Ago: Mexican Pizzas

Four Years Ago: Chicken Lettuce Wraps

Five Years Ago: Chocolate Chip and Peanut Butter Bars

Six Years Ago: Sour Cream and Chicken Enchiladas

Lemon, Thyme, and Olive Oil Cake with Sweet Honey-Mascarpone

Starting today, I have the next four days off.  Nights that is.  NO COOKING!  We have some type of dinner/event/social for the next four nights and that means I do not have to plan or prep meals.  I do not have to cook dinner.  I do not have to do dishes.  Not going to lie...I am quite happy about that.

Don't get me wrong, I do really enjoy cooking and experimenting with new ingredients and recipes, but sometimes this girl needs a break.  Whenever we have guests over, we try to go all out for them and do something special.  The problem is, they think that we always eat a five course dinner like that every night of the week.

Let me tell you, I'm embarrassed to admit that I have had more chips and salsa dinners than I care to admit.  I'm not saying a Mexican themed menu for dinner...I mean exactly that...just chips and salsa for dinner!

Before I go into my cooking hiatus (all of four days)...I was so excited to make this new bundt cake.  I am really starting to fall in love with olive oil cakes.  They are so light, not overly sweet and so much flavor.  In the past I have tried out Orange Olive Oil Cake and Lemon-Blackberry Olive Oil Cake, which are both terrific.  However, after trying this one...new favorite!  I think it is even better the next day, as the flavors have more time to get happy.  It can be as simple or fancy as you want it to be.  Perfect, for after dinner dessert for guests, family brunch or potluck, or I have been enjoying a sliver of it with fresh berries and coffee in the morning.

Lemon, Thyme, and Olive Oil Cake
Adapted from thedeliciouslife.com

For Cake:
1-1/2 cup all-purpose flour
1 Tbl baking powder
1/2 tsp kosher salt
4 large eggs
3/4 cup sugar
finely grated zest from one lemon
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 Tbl fresh thyme leaves

For Sweet Honey-Mascarpone:
Courtesy of thespruceeats.com

8 ounces Mascarpone
3 Tbl honey
1/4 tsp cinnamon
1 tsp lemon zest


Preheat oven to 350 degrees.  Spray a bundt pan with non-stick cooking spray and set aside.

In a mixing bowl, whisk together ht flour, baking powder, and salt.  Set aside.

In the bowl of an electric mixer, use the paddle attachment to beat the eggs until the whites and yolks are uniform, about 30 second.  Add sugar and continue to beat until the mixture is very foamy and pale in color, about another 3 minutes.

Add the lemon zest and allow the zest to distribute into the batter.

With the mixer running, slowly drizzle in the olive oil and lemon juice. Turn the mixer to low speed and stir the fresh thyme leaves into the batter, then gradually add the dry ingredients in a few additions.

Pour the batter into the prepared pan.

Bake cake for 25 minutes, rotating the pan halfway through for even color.  The cake is done when it is golden brown on sides, springs back when touched, and a skewer inserted in the center comes out clean.  While the cake is baking, prepare the Sweet Honey-Mascarpone (directions below).

Allow the cake to cool in the pan for about 15 minutes, then tip out onto a cake rack to continue cooling.

Serve the cake with fresh strawberries and Sweet Honey-Mascarpone.

For Sweet Honey-Mascarpone:
In a medium-size bowl, mix all ingredients until smooth.  Serve right away at room temperature for a creamy version, or chill for at least 3 hours for firmer texture.

One Year Ago: No Post
Two Years Ago: Berry Tartlets
Three Years Ago: Mexican Pizzas
Four Years Ago: Chicken Lettuce Wraps
Five Years Ago: Sauteed Chicken with Olives and Roasted Mushrooms with Garlic & Thyme
Six Years Ago: Sour Cream and Chicken Enchiladas