White Enchiladas

12 Whole Wheat tortillas
4-6 Chicken Breast cooked and shredded
4 cups Monterey Jack cheese
6 Tbsp butter
6 Tbsp flour
4 cups chicken broth
2 cups sour cream
2 cans diced chili

Boil chicken and shred.  Mix in 1 can chili and 2 cups cheese.  Roll into tortilla and place in dish. 

Melt butter and add flour.  Stir in broth and thicken.  Remove from heat and stir in sour cream and 1 can of chili.  Pour over enchiladas.  Top with cheese. 

Bake 350  20-30 min. 
Broil 1-2 min till top is golden

Chicken Lettuce Wrap/Baked Chimmy Changa

1 bag chicken tenderloins (from trader joes, about 1-2 lbs)

1 1/2 TBSP trader joes taco seasoning mix

(put in crock pot and cook, shred chicken when done)

Mix in chicken:

8 oz cream cheese (optional)

3/4 block pepperjack cheese grated (12oz)

Wrap in thin flour tortilla (or lettuce)

If using tortilla:

Put on cookie sheet and spray with olive oil.

Bake 350 for 15 min. Flip and spray other side with oil and bake another 15 min.

Top with:

sour cream

salsa

cheddar cheese

green onions

Chicken Cream Cheese Enchiladas

3 cooked and chopped chicken breast (boil is best, use broth)
1/2 green AND 1/2 red bell pepper chopped
1/2 cup chicken broth
1 small onion chopped
1 cup salsa
3 fresh tomatoes diced
2-3 garlic cloves (optional)
1 - 8oz package Philadelphia cream cheese
10-15 - 6" tortillas
3 cups Cheddar cheese

In a medium pot boil chicken till cooked all the way (about 20 min boiling), remove chicken from pot and set aside. Drain broth from pot (or put in freezer safe container and freeze broth).  Chop or shred chicken.  In the same pot add cream of chicken soup/broth, chopped onion, peppers, garlic and the chicken.  Heat through, not boil.  Add salsa.  Stir. Turn off heat and remove from burner.  Dice up your cream cheese add to mixture and stir softly.  Add generous amount of mixture to center of tortilla and roll.  Place in a large baking dish that has a LID or you can use foil to cover.

Once you have your tortillas filled, there will be left over sauce, that is OK you want to leave some left over, about 1/2 or 1 cup worth, chicken and all!! Add cheddar cheese to the left over sauce and stir until melted.  Poor over the center of the enchiladas in baking dish then cover with lid or foil.

BAKE 350 for 20 min. uncover and bake additional 10 min to make cheese on top slightly golden. 

Serve with salad on side.