Well, it is getting cool. I think we are going to have an early fall. This week I’m going to do some I hope you will like.


3 chicken breasts, shredded

8 ounces cream cheese, softened

2 10 oz. jars enchilada sauce (El Paso)

5 c shredded cheddar Monterey Jack cheese

12 taco flour tortillas

Mix shredded chicken, cream cheese and ½ of can of sauce and 1 cup cheese. Mix well. Pour the remainder of can of sauce in a 9x13 dish. Fill the tortillas with a couple of tablespoons of filling, spread and roll. Place enchiladas, seam side down, on top of sauce in baking pan. Repeat to fill the pan. Pour two cans of sauce on top. Then top with cheese. Bake 25-30 minutes at 350 until hot and bubbly. Let it sit a few minutes before serving.



2 10 oz. cans cream chicken soup

1 can black beans (drained, optional)

1 14 oz. can Rotel

1 c shredded cheddar cheese

2 large chicken breasts, shredded

Salt, pepper to taste

Dump everything in crock pot and cook on low for four to six hours or two to three hours on high. Serve over tortilla chips and garnish with minced cilantro, sour cream, sliced avocado, black olives or what ever you like. 


Have a great week and like I always say live, laugh and love. Remember to spend time with family and friends. God bless you all.