b"a bite of countryMoms RealCountry RecipesMy mom grew up on a ranch in Wyoming as a kid, and then moved to Nebraska where she and my dad were married. Mom was born in 1935 and passed away January of 2016. Mom and Dad retired to Sun City and traveled for about 20 years before her death. She loved the country way of life, Country Western music and traveling. Every weeknight on 96.3 Real Country you can hear Dotties Country Memories featuring her favorites like Johnny Cash, Merle Haggard, Dolly, Hank Williams, Patsy Cline and many others. This monthly remembrance of Mom brings back many memories. Cowboy Up Yall! The month of March in Arizona comes with some of the best weather a person could want. Im so sorry if you're living in fear today, but there are a growing number of people that are not. You get to choose how you want your day to be. I have lunch every Wednesday with my Dad who is 85 years of age and he is getting the most out of every day. I can't keep up with him and what he's doing. Today he might be at Harrah's, tomorrow at Turf Paradise, or out to breakfast, or at lunch, and in the next few weeks he will be out and about in Sun City in his new golf cart. You should have seen his eyes light up when they gave him a delivery date for his new golf cart. He wanted a gas golf cart and Randy at A-1 Golf Carts took such good care of him. Now, he is going even more than he was. We will put a 96.3 Real Country sticker on it so it is an official Cowboy Cart. Hope you get to live the life God gave you.10% OFF Guest Chef: Cream Cheese Chicken EnchiladasSubmitted by Carla Gallegos of PhoenixANY REGULAR PRICED ITEM Cook time: 40 minServes: 68INGREDIENTSExcludes Tools & Equipment. 8-10 flour tortillas1 - 8 oz. package cream cheese, room temperature, Mention Arizona Real Country Magazine.divided in half2 - 4 oz. cans green chilies3 cups cooked shredded chicken2 cups Mexican blend cheese, grated, divided in half2 cups low-sodium chicken broth3 tablespoons unsalted butter3 tablespoons all-purpose flour1 tablespoon lime juice1 teaspoon cumin teaspoon chili powderSalt and ground pepper, to tasteDIRECTIONSPreheat oven to 350 F and lightly grease a 9x13-inch baking dish with non-stick spray.In a mixing bowl, stir togethercream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper.Take 1 tortilla and fill with 2-3 tablespoons chicken mixture, then place seam side down in baking dish. Repeat with remaining tortillas and filling.In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes, or until golden brown.Season with salt and pepper, then gradually whisk in chicken broth and green chilies. Stir in remainingcream cheese and cook for 5-7 minutes, or until thickened.Remove from heat and pour green chili sauce over enchiladas. Top with remaining cheese.Place baking dish in oven and bake for 22-25 minutes, or until cheese and filling are melted and bubbly.Remove from oven and let it rest and set for 10-12 minutes.40 March 2021"