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Karen Witemeyer's Chicken Enchiladas


For those who love to smile as they read, bestselling author Karen Witemeyer offers warmhearted historical romance with a flair for humor, feisty heroines, and swoon-worthy Texas heroes. Winner of the ACFW Carol Award, National Reader's Choice Award, HOLT Medallion, Inspirational Reader's Choice Award, and a finalist for both the RITA® and Christy Awards, Karen is a firm believer in the power of happy endings. . . and ice cream. Learn more at or join her private Facebook group-The Posse.

Karen's Latest Book Release - More Than Meets the Eye

When her family is threatened, she never expected that falling in love would be her best defense.

Many consider Evangeline Hamilton cursed. Orphaned at a young age and possessing a pair of mismatched eyes--one bright blue, the other dark brown--Eva has fought to find her way in a world that constantly rejects her. Yet the support of even one person can help overcome the world's judgments, and Eva has two--Seth and Zach, two former orphans she now counts as brothers.

Seeking justice against the man who stole his birthright and destroyed his family, Logan Fowler arrives in 1880s Pecan Gap, Texas, to confront Zach Hamilton, the hardened criminal responsible for his father's death. Only instead of finding a solitary ruthless gambler, he discovers a man not much older than himself with an unusual family. When Zach's sister, Evangeline, insists on dousing Logan with sunshine every time their paths cross, Logan finds his quest completely derailed. Who is truly responsible for his lost legacy, and will restoring the past satisfy if it means forfeiting a future with Evangeline?

Karen's Chicken Enchiladas

Time for some Tex-Mex love. I have to admit that I don't like a lot of heat when it comes to food, but these chicken enchiladas have just the right touch of spice and a whole lot of cheesy goodness that even my pickiest eater (16-year-old son) asks for them.

8 flour tortillas (soft taco size)
½ cup chopped onion (sometimes I cheat and use a few tablespoons of those dried minced onions instead)
4 cloves garlic, minced (again, I usually cheat and use either prepared minced garlic or a generous shake of garlic powder – I'm a lazy cook)
1 teaspoon ground coriander
¼ teaspoon pepper
2 tablespoons butter
3 tablespoons all-purpose flour
1 8-ounce carton sour cream
2 cups chicken broth
1 4-ounce can chopped mild green chili peppers
2 cups shredded Jack cheese (or more – I like a lot of cheese)
3 cups chopped cooked chicken (usually about ½ of a cooked whole chicken)

Wrap tortillas in foil and heat in a 350° oven for 10-15 minutes until softened. For sauce, cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour into sour cream then add to onion mixture. Stir in broth and chili peppers. Cook and stir till thick and bubbly. Remove from heat. Stir in ½ cup of cheese. For filling, stir about ½ cup or more of sauce into chicken until all chicken is moistened. Grease bottom of 13x9 pan. Pour a small amount of sauce into pan to coat bottom. Fill tortillas with chicken mixture and extra cheese. Roll seam-side down in pan. Pour remaining sauce on top. Cover with foil and bake for 35 minutes at 350°. Uncover and sprinkle with remaining cheese. Return to oven until cheese is melted. Serve warm.