Posted by Cynthia on March 12th, 2010
I call them “treasure bags” or “gift pouches” while some call them “round pouches”, but whatever their true name is I’m sure we can all agree they are simply adorable. The other day I tried my hand at one of these and instantly fell in love with the simplicity of the pattern. By nightfall, I had created six treasure bags. 
So many uses come to mind, but since Easter is right around the corner I think these would be perfect for candy, plastic eggs or used as a small gift bag inside an Easter basket.
Teresa, over at the Art of Crochet, has done a video tutorial on how to make these cute pouches. She has also provided written instructions on her blog: Crochet-Mania. Be sure to check out her site and Youtube channel for additional patterns and instructional videos.
Posted by Cynthia on March 7th, 2010
This is such an easy dinner to make, which is why I usually make it on Sunday when the entire family comes together for game night. One enchilada is filling enough for an adult, so eight of these will serve a family of four with plenty of left-overs. My husband usually takes a couple with him to work the following day.
Side note: After you have boiled the chicken and it’s been cut into smaller pieces, feel free to season the meat with your choice of flavoring. Sometimes I add roasted green peppers, onions and Adobo seasoning, while other times I’ll just leave the chicken plain.
1 whole chicken
12 flour tortillas
16 ounces Monterey Jack cheese
3/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cup chicken broth (from boiled chicken)
1 cup sour cream
1 can green chilies
Boil chicken until done and juice runs clear. Reserve 2 cups of the chicken broth. De-bone chicken and cut into pieces. Place 2 tablespoons cheese, 1 1/2 tablespoons chicken and 1 tablespoon onion in each tortilla. Roll up. Place seam side down in a 9×13 inch casserole.
Melt butter in saucepan; blend flour; slowly add chick broth; cook stirring constantly until mixture thickens and bubbles.
Stir in Sour Cream and Peppers; cook until heated through, but do not boil. Pour over tortillas.
Bake at 350 degrees for 30 minutes. Sprinkle remaining cheese on top and cook for 5 more minutes or until cheese melts.
