Creamy Enchiladas

This is not the greatest picture because I forgot to take one until after I'd put the leftovers away. These are mild but flavorful. My children love them because they aren't spicy.



2 chicken breasts, cooked & cubed
1 Tbsp. butter
1/2 medium onion, chopped
1 4-oz. can green chilies
1 8-oz. package cream cheese
1 c. cream (or whole milk)
1 c. grated cheddar cheese
1 c. grated Monterey Jack cheese
1 c. salsa, optional
6 tortillas

Saute' the onion in the butter. When the onion is translucent, add the green chilies and cream cheese. Cook and stir until the cream cheese melts. Add chicken and toss to coat with cream cheese mixture. Remove from heat. Fill tortillas with chicken mixture and some of the grated cheeses and roll up. Place in a greased 9X13 pan. Right before baking, pour the cream over the top of the enchiladas and sprinkle with remaining cheeses. Bake at 350 for 20-25 minutes.

Herb Roasted Chicken

I got this recipe from the cookbook, Stop and Smell the Rosemary, which a friend gave me last Christmas. The cookbook and this recipe are fabulous!

1 large whole chicken (4 pounds)
1 clove garlic, minced
1 tsp. chopped fresh rosemary (or 1/2 tsp. dried)
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1 tsp. chopped fresh oregano or marjoram (or 1/2 tsp. dried)
1/4 tso. freshly ground pepper
1/2 tsp. salt
1 Tbsp. olive oil

Preheat oven to 375 degrees. Rinse chicken inside and out with cold water. Remove pockets of fat just inside chest cavity (those I'm pointing at below). Pat dry.

Blend garlic, rosemary, thyme, oregano or marjoram, pepper, salt, and olive oil to make an herb paste. Rub herb paste over chicken and under skin.

Roast, breast side up, 20 minutes.

Turn and roast another 20 minutes. Turn again and roast another 35 minutes. Remove chicken from oven. Cover loosely with aluminum foil and let rest 15 minutes prior to carving. Serve chicken au jus with crusty bread (this is the BEST part!!!). The chicken juice makes an incredibly delicious dip for the bread.

Spinach-Stuffed Chicken

I got this recipe from my friend, Tara Smith, who calls this Easy Chicken Cordon Blue. Because I'm so particular about things sometimes, I couldn't stick with that name because this recipe is so different from traditional Chicken Cordon Blue. It is delicious, though!

4 boneless skinless chicken breasts seasoned with salt and pepper
2 handfuls chopped spinach (fresh is best)
zest of one lemon
4-5 ounces of blue cheese crumbles
1 clove garlic, finely chopped
4 slices uncooked bacon

Insert a knife into the fat end of each seasoned chicken breast and twist to make a "pocket" for the stuffing. Set aside. In a bowl, mix together spinach, lemon zest, blue cheese, and garlic.
Shove spinach stuffing into the "pocket" you made in each chicken breast. Wrap each breast with a piece of bacon and place on a cookie sheet. Bake in oven at 425 degrees for 20-30 minutes, or as long as it takes for the bacon to crisp and the chicken to cook through.