Rotisserie white chicken cheese enchiladas

 

• 1 rotisserie chicken, shredded (breasts and thighs)

• 1 block cream cheese

• 1 can cream of chicken soup

• 2 cans diced green chiles

• 1¼ to 1½ cups chicken broth

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Black pepper, to taste

• Pinch of salt

• 10 to 11 fajita size flour tortillas

• Shredded cheddar cheese

Instructions

1. In a saucepan over medium heat, add the cream cheese, cream of chicken soup, green chiles, and chicken broth.

2. Stir continuously until the mixture is smooth and fully combined.

3. Add the garlic powder, onion powder, black pepper, and a pinch of salt. Stir and let the sauce heat through until warm and creamy.

4. While the sauce is heating, remove the meat from the rotisserie chicken and shred both the breasts and thighs.

5. In a mixing bowl, combine the shredded chicken with about 1 to 1½ cups of the prepared sauce. Stir until the chicken is well coated and moist.

6. Preheat your oven to 375°F.

7. Spoon the chicken mixture into the center of each flour tortilla.

8. Roll each tortilla and place seam side down in a baking dish.

9. Once all enchiladas are assembled, pour the remaining sauce generously over the top.

10. Sprinkle shredded cheddar cheese evenly over everything.

11. Bake for 20 to 25 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.

12. Remove from the oven and let rest for a few minutes before serving.

Blueberry Lemon Scones

 2 C. spooned and leveled flour
1 Tbls. baking powder
3 Tbls Sugar
1/2 tsp. coarse salt
1 Tbls lemon zest
6 Tbls chilled butter, cubed
1 C blueberries
3/4 C half & half

ICING
1 C. powdered sugar
1 tsp. lemon zest
1 tsp. lemon juice
2 Tbls half and half, combine til completely smooth, should be thick but pourable.

Preheat oven to 400*.  Whisk dry ingredients then add butter. Work butter into flour with hands.  Add in blueberries and toss. Add half & half and gently combine til it comes together and forms a soft dough, don't overmix or scones will be tough.  Turn onto a floured surface, gently pat into 1 inch circle, cut into 6 equal wedges, transfer to a parchment lined pan and bake at 400* for 16 minutes.  Let cool for about 10 minutes.  Mix glaze mixture and then dunk the scone tops into glaze. Let glaze set completely before eating.

Baked French Toast Casserole

 18 slices of potato bread
1 cup brown sugar
2 Tbls Cinnamon
1/4 tsp. salt
2 1/2 C. Whole Milk
6 eggs
1 Tbls. Vanilla
Toasted Almonds (optional)

Butter a 9*13 Pan.  Preheat oven to 350*. layer about 1/4 cup of the cinnamon/sugar layer on the bottom. Layer 6 pieces of bread on top, Brush bread with melted butter and sprinkle with 1/4 cup sugar and repeat 3 times.  Mix vanilla, milk and eggs and pour over the top.  Finish with one more layer of sugar and almonds.  Bake for 30 minutes.  This can be prepared 12 hours ahead of time, covered and put in the fridge and bake as directed in the morning.