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I have had a house guest this last week. My “old” and dear friend, Bea Rohling Williams from Florida has been visiting me and many of her other friends here in Kingman. Bea moved away from Kingman 18 years ago. She has always been a great cook. She is especially noted for her fabulous pies. I have several of her pie recipes, but will save them for another time. Today’s recipes is one she gave me many moons ago. It is an easy way to make cheese enchiladas. It’s a wonderful “do in a hurry” if you have unexpected company recipe.

Easy Cheese Enchiladas

12 flour tortillas
1 lb grated Monterrey Jack cheese
4 T. flour
4 T. butter
1 c. Swanson’s chicken broth (don’t you love those new pour packages?)
2 sm. cans green chilies
1 cup sour cream

Serves 6. Fill tortillas with cheese and roll. Melt butter in saucepan, add flour and chicken broth. Heat until thickened. Add chilies and sour cream and heat until just warm. Pour over enchiladas and bake in preheated 350 degree oven until golden brown about 40 minutes.