Cream Cheese and Chicken Enchiladas

Ingredients:
2-3 chicken breasts, shredded {OR rotisserie chicken}
1 {8 oz.} pkg. cream cheese
1 28 oz. can green enchilada sauce
1 can black beans, drained & rinsed
2 cups cooked rice
Tortillas
1-2 cups shredded Monterrey & Colby cheese

Directions:
Cook rice. Cook chicken and shred. (Boil or bake it so there is no need to touch any raw chicken.) Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.  Spray the bottom of a 9x13 baking dish. Pour half a cup of the enchilada sauce into the bottom of the baking dish. Layer the rice and beans onto tortillas. Top with chicken mixture. Roll up each of the tortillas and place them in the baking dish seam side down.  Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese. Cover the baking dish with foil and bake at 375 for about 25 minutes. Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered or just long enough to brown the cheese.

Chicken Enchilada

Ingredients:
-big can cream of chicken
-1/2 to 1 cup sour cream
-1 Tbs margarine, butter or oil
-1/2 c chopped onion
-1 tsp chili powder
-2 c cooked chicken, cubed
-1 can (4 oz) chopped green chilies
-8 flour tortillas
-1 c shredded Monterrey Jack cheese
-fresh parsley for garnish

Directions:
Preheat oven to 375 degrees. Ina small bowl, stir together soup and sour cream until smooth; set aside. In a 2 quart saucepan over medium heat, cook onion with butter and chili powder until onion is tender. Stir in chicken, chilies, and 2 Tbs of soup mixture. Remove from heat. To make enchiladas spread about 1/4 cup chicken mixture in center of each tortilla. Fold sides over filling and place, seam side down, in greased 9 x 13 inch baking dish. Spread remaining soup mixture over enchiladas. Cover with foil and bake uncovered 5 minutes. Sprinkle with cheese and bake uncovered 5 minutes more or until cheese melts. Garnish with parsley.

Recipe by Lucia

HONEY LIME ENCHILADAS

6 T honey
5 T lime juice (1 large lime)
1 T chili powder
½ t garlic powder

1 pound chicken, cooked and shredded (I used 3 small chicken breasts).
8-10 flour tortillas
1 pound Monterey jack cheese, shredded
2 10 oz cans green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least ½ hour (I tossed mine together in a Ziploc bag in the morning and let it sit in refrigerator all day). Pour one can enchilada sauce on the bottom of the 9 x 13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese (or more if you are like me and love cheese) to sprinkle on top of the enchiladas. Mix the other can of enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes until brown and crispy on top.

***Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Enchiladas (my own made up recipe)

Ingredients

• 1 lb ground beef or shredded pork/beef (I sometimes buy the already cooked shredded pork or beef at Costco and use green sauce instead of red, and omit the spaghetti sauce and ketchup)
• cheese
• enchilada sauce 28 oz can - I like Old El Paso Red Sauce for ground beef
• ketchup
• spaghetti sauce
• sour cream
• 8-12 flour tortillas (mission medium size fit in an 8X8 best but mission large burrito size also work)

Cook ground beef. Add in enough spaghetti sauce to moisten beef then add a few TBSP ketchup to taste. Place tortilla on a plate and spread enchilada sauce on both sides. Then place sour cream followed by ground beef and cheese in the middle. Roll up and place in either two 8x8 pans or one 13x 9 pan. Continue to make enchiladas until all the meet sauce is used up. Then put sour cream and cheese across the top of the rolled up enchiladas in the pans. Cook for 15-25 minutes in the oven on 350.