Menu Plan Monday 11/14/2011

Monday: Chili & Twice Baked Cauliflower

Tuesday: Spicy & Creamy Chicken Enchiladas

Wednesday: Spaghetti & Salad

Thursday: Spinach Turkey Meatloaf & Baked Parmesan Tomatoes
Friday: Evening Out - Pizza for the Kids!
Saturday: Pigs in the Blanket & Fruit
Sunday: Curried Coconut Chicken & Easy Cheesy Zucchini Bake, Pumpkin Pie Smoothies


Spicy & Creamy Chicken Enchiladas
by Aimee Fortney

INGREDIENTS:

2 cans of diced tomatoes with green chilies, liquid drained
12 ounces cream cheese
4 cups shredded chicken (Ground meat or seafood could be used)
9 (six inch) flour tortillas
1/2 cup to 1 cup Queso Fresco (Mexican Cheese)
Heavy whipping cream (approximately 1 Tablespoon)

DIRECTIONS:

1. Preheat oven to 350. Grease a 9 x 13 inch dish and set aside.
2. Pour tomato mixture through a colander to drain liquid.
3. In a medium saucepan, heat tomato mixture and cream cheese until cream cheese is melted. Stir in shredded chicken and remove from heat.
4. Spoon mixture down the center of flour tortillas, roll up and place seam side down in greased dish. Repeat with remaining mixture.
5. Crumble queso fresco over tortillas, then drizzle heavy whipping cream over top. Bake for 30 to 40 minutes.
6. Serve with pico de gallo, sour cream and guacamole.

This is a great base recipe, and you could easily add other seasonings or ingredients.