CHICKEN ENCHILADAS

12 corn tortillas
1 cup heavy whipping cream
2 cups Mexican blend cheese
3 cups chicken, cubed and cooked
1 large onion, sauteed
1 cup roasted red bell pepper strips (canned) or fresh red pepper
4.5 oz can chopped green chiles
12 oz cream cheese, cubed

Mix chicken, onion, red peppers, green chiles, and cream cheese together.  Spread equal amounts onto each of the twelve tortillas.  Roll and place in 9×12 baking dish.  Slowly pour whipping cream over the top allowing it to soak into the shells instead of running to the bottom of the pan.  Sprinkle Mexican blend cheese over the top.  Bake at 375 for 20 minutes or until warmed all the way through.

FUN – I was just thinking I needed to find a good white enchilada recipe. I'll try this. Do you think it has to be heavy cream? And flour tortillas are out? Just wondered if you've played with the recipe at all. LOL

Desserts
BETH’S EASY CHERRY COBBLER

In honor of my sister-in-law, today on the one month anniversary of her heavenly home-going, I’d like to post a recipe that is our family’s MOST requested dessert!  In fact, it is SO POPULAR here that both of our sons have even made it on occasion when they were hungry …

Recipes
4
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Desserts
CHEESECAKE

CRUST: 2 ½ cups graham cracker crumbs ¼ cup sugar 10 tablespoons butter, melted FILLING: 3 – 8 oz packages cream cheese, softened 3 eggs 1 ¼ cups sugar 3 tablespoons lemon juice 1 tsp vanilla 1 tablespoon grated lemon (I don’t use this) For crust, combine all ingredients and …