These are the best!!!!

Cream Cheese Chicken Enchiladas

You will need:

Chicken breasts ( about 3 for one pan of enchiladas)
Cream cheese (I usually only need 1 regular size brick)
2 small cans of diced green chilis (mild)
1 can cream of chicken soup
Chicken broth
Tortillas
Cheese


Cook the chicken…..in a crock pot would be ideal with some chicken broth because then it shreds easily. Sometimes I just thaw the chicken and then boil it. Use 2 forks and shred the chicken.

Add the cream cheese (softened) to the chicken as well as 1 can of diced green chilis. Mix it all up.

Scoop the chicken mixture into the tortillas and roll up. Place in a greased 9x13 pan.

Combine the cream of chicken soup, the last can of green chilis and some chicken broth to make a nice sauce consistency. Make sure it isn’t too thick. Spread mixture over the enchiladas. Sprinkle cheese over the top and cover with foil. Bake at 350 for approx 30 min. It may need longer…..you can take the foil off towards the end to let the cheese fully melt. (In the past if I cook too long…the bottoms become overcooked!...learn from Lisa)

NOTE….I make mine a little different every time cuz I don’t use an actual recipe. I always take a spoon and move the enchiladas slightly after putting sauce on top to make sure the sides and bottoms of the enchiladas are covered. I’ve also done this where I pour chicken broth in the bottom of the pan before putting the enchiladas in…maybe half an inch deep of broth…..I just like the sides and bottoms to be moist. And if the pan is really full…maybe set it on a cookie sheet before popping in the oven to catch any drips. Good luck!

Pumpkin Bites

Pumpkin Bites

2 cups sugar
1 cup oil
4 eggs
15 oz can pumpkin
2 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1 tsp nutmeg
½ tsp. cloves
½ tsp. salt
2 cups flour

Method:

1. Preheat oven to 350. Generously spray mini-muffin tins with non- stick spray.
2. In large mixing bowl, combine sugar and oil on medium speed. Add eggs one at a time and pumpkin until well combined.
3. With mixer on low speed, add dry ingredients and blend for 1 minute.
4. Fill muffin cups with 2 tsp. of batter. Bake for about 10 to 12 minutes until cake tester inserted in center of pumpkin bite comes out clean.
5. Cool bites in pan for 8 minutes, turn out onto wire rack to cool completely. Frost with Cream Cheese Frosting.


Cream Cheese Frosting

4 oz cream cheese (room temp)
¼ cup butter (room temp)
1 lb powdered sugar
Evaporated milk
1 tsp vanilla

Method:

1. In bowl of electric mixer, combine cream cheese and butter till light and fluffy.
2. Add powdered sugar to butter mix, adding evaporated milk to create desired spreading consistency.
3. Add in vanilla, beat frosting at med/high speed until light and fluffy!

NOTE......I pipe the icing with a large tip onto the pumpkin bites and they look so proffesional and cute!

Mexican soup

2 liters chicken stock
4 chicken breats

Carrots

Celery

Onions

Salt and Pepper

Combine all ingredients in pot and simmer for two hours

Discard veggies and shred chicken

Add shredded chicken

1 can diced tomatoes

1 can black beans drained and rinsed

1 can of kidney beans drained and rinsed

1 package of taco seasoning

Simmer for one hour

Serve with chips, sour cream, and cheese

Darren's Mom made this once and it is soo yummy.

submitted by Laura