Strawberry Pretzel Dessert

 2 1/2 Cups Finely crushed Pretzels
3 Tbls Sugar
3/4 C. melted butter

8oz. softened cream cheese
1 C. sugar

8 oz tub cool whip

6 oz. box of strawberry jello
2 C. boiling water
1 lb. thinly sliced strawberries

Add pretzels, sugar and butter together, mix til pretzels are coated and dump into a sprayed 9*13 casserole dish.  Press down and bake at 350* for 10 minutes. Set aside and cool completely.  

Blend the cream cheese and sugar with a hand mixer.  Fold in cool whip. Dump over cooled pretzel crust and spread. Chill for at least 30 minutes.

Mix Jello and water and set aside til room temperature.  Add in the sliced strawberries, stir and spread over cheesecake layer. Chill til completely set, at least 4 hours (better overnight)  

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.