Cream Cheese Chicken Enchiladas

 1lb boneless skinless chicken meat, cut into bite size pieces
1 medium onion, chopped
1t minced garlic
2T olive oil
8oz cream cheese, cut into chunks and softened
Milk, to thin sauce
2t chili powder
1t cumin
1 cup salsa
12 corn tortillas
2 cups shredded cheese
1 cup cream
 In a large frying pan cook chicken, onion, and garlic in olive oil.  When the chicken meat is fully cooked and the onions are soft add the cream cheese and stir around a bit to melt and mix up with the chicken and onions.  Add a little milk to make a sauce that is about the consistency of gravy.  Add chili powder, cumin and salsa.  You can taste and add a little salt and pepper to your liking.

Spray a 9x13 pan with non-stick spray.  Lay half of the corn tortillas in the pan.  Spread half of the chicken enchilada sauce over the tortillas.  Sprinkle half the cheese over the sauce.  Repeat layers. Pour cream over the top.

Bake at 375 for 30 to 45 minutes, until enchiladas are golden brown on the top.  Serve with Spanish rice and refried beans and a big green salad.

BLUEBERRY CREAM CHEESE BUTTER CAKE

1 box Lemon  Cake Mix

3 eggs

2/3 cup evaporated milk

1 1/2 sticks butter or margarine, melted

3.5 ounce box Vanilla Instant Pudding and Pie Filling

1 (8 ounce) package cream cheese, softened

1/3 cup water

1 cup fresh blueberries                      

1 cup walnut pieces                                           

 

In a mixing bowl combine cake mix, pudding mix, and eggs. Mix
well with mixer.  Add milk and melted margarine, cream cheese and water
and continue mixing.  Batter will be thick. Fold in blueberries and
walnut pieces. Spray your cake pan well. Cook in preheated 350 degrees
oven for 55 to 60 minutes until center is cooked.  Let stand for 15 to
20 minutes before removing from pan. 

Glaze:

 1/2 cup lemon juice

2 teaspoons vanilla

3 cups (more or less) confectionery sugar

 Mix ingredients in a small pan over low heat on the stove

stirring with a whisk until melts and desired consistency.  Punch holes
in cake with toothpick and pour glaze over cake. Use any remaining glaze
to pour over individual pieces.

 

Enjoy