A WEEKEND MEAL- COMFORT FOOD

I have been making these enchiladas for years.  They are very easy to prepare for a crowd or, you may prepare one half of the recipe for your family.

CREAM CHEESE CHICKEN ENCHILADAS       

1 T. butter

1 medium onion, chopped

1 small can chopped green chilis

1 package cream cheese, cut up and softened

1/2 cup sour cream 

4 chicken breasts, chopped and cooked

1 t. salt

1 t. garlic powder

8 flour tortillas

2 packages Monterey Jack cheese, grated

2 cups whipping cream 

Melt butter in a large skillet over medium heat; add onion, and saute' 5 minutes. Add green chiles and saute' one minute.  Stir in cream cheese, sour cream, chicken, salt and garlic powder.  Spoon 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 9 x 13 inch baking dish. Sprinkle with Monterey Jack Cheese and pour the whipping cream over the top.  Bake at 350 degrees for 45 minutes. 

*FLAIR TIP:  I often serve these cut in half because a whole one is a very large serving.  These can be made the night before and, add whipping cream right before baking. 

I am blessed to be in a family with FANTASTIC cooks!  This salad recipe was shared with me by my sister, Patti Weaver, in 2002. Truly wonderful!  

MILLION DOLLAR SALAD

1 bunch red tip lettuce

1 bunch mixed greens

1 cup cherry tomatoes, sliced in half

1/2 bag of Craisins

1 container feta cheese, crumbled

TOP WITH:

 2 handfuls toasted chopped pecans

1 large Granny Smith apple, chopped

DRESSING:
Brianna's Blush Wine Dressing 
Toss and serve. 

QUICK PEACH COBBLER
1 cup all-purpose flour
2 teaspoons baking powder
3/4 cup white sugar
3/4 cup milk
1/4 cup butter
2 cups sliced fresh peaches  * You may also use sliced/canned peaches

• Directions: Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.  Blend together flour, baking powder, sugar, and milk.

• Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.

FLAIR TIP: Serve warm with Buttered Pecan ice cream and, drizzle warm caramel syrup (in a jar) over the top, with a dollop of whipping cream and toffee pieces (found on the baking aisle, near chocolate chips).  This could be served for a casual dinner or an elegant dinner party.  DELICIOUS!