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Recipe Exchange

Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!

This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.

Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.

Bon Appetit!

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White Chicken Enchiladas

Ingredients:
  • 10 soft taco shells

  • 2 cups cooked, shredded chicken

  • 2 cups shredded Monterey Jack cheese

  • 3 Tbsp. butter

  • 3 Tbsp. flour

  • 2 cups chicken broth

  • 1 cup sour cream

  • 1 (4 oz) can diced green chilies

Directions:

Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over
medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.
*side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and
freeze the Enchiladas. Make the sauce the day of.

From the Kitchen of: Sharon Tudor Isler
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