Chicken Enchiladas

When my grandson was born, a Mexican friend of my daughter-in-law brought these wonderful enchiladas. The key is using the brand of sauce specified. We had so much food, we didn't get to them for a few days. But when we did, WOW! Were they good! We held the pan hostage for the recipe.

6 skinless, boneless chicken breasts

2 or 3 cups shredded mozzarella

1 bunch fresh cilantro

2 sticks butter

2 cans OLD EL PASO brand mild enchilada sauce (MUST be this brand), or enough to generously cover the enchiladas

Flour tortillas (medium size tortillas)

Remove the cilantro leaves from the stems. Add the stems and some leaves to a pot of boiling water, along with the chicken breasts. Gently boil until tender. I usually simmer for about two hours to make them very shredable. Remove from pan and shred with a fork. Melt the butter (yes, you need two sticks or it will be dry) in a large frying pan. Add shredded chicken and cilantro leaves. Fry altogether for a few minutes. Warm each tortilla quickly on each side to handle easier. Fill with a generous amount of chicken mixture. Sprinkle with mozzarella cheese, as much as you like. Fold up burrito style and place in a Pyrex oblong baking dish. Pour enchilada sauce over all, very generously, as it soaks in. Chill in the fridge about two days. Sprinkle with cheese; cover and bake 325º until heated through.

NOTE: You can bake them right away, but the resting time lets the sauce penetrate the tortilla, resulting in a better end result. YUM!

Blueberry Cream Cheese Crumb Cake

This is delicious! The recipe is a bit detailed, but oh so worth it. Serve as dessert or coffeecake.

FOR THE FILLING

2 8 - ounce blocks of regular cream cheese

1/2 c granulated sugar

1 tsp pure vanilla extract

1 large egg

FOR THE CAKE:

3 c all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 c (1 stick) softened unsalted butter

1 c granulated sugar

4 large eggs

1 tsp pure vanilla extract

1 c sour cream

1 pt fresh blueberries

FOR THE CRUMB TOPPING:

3 Tbsp cold butter

1/4 c all-purpose flour

1/4 c granulated sugar

Grease a 9 x 13 pan and pre-heat oven to 350º.

For the filling: Beat together cream cheese and sugar. Once creamed, add vanilla and egg. Set aside.

For the cake: In another bowl combine flour, baking powder, baking soda, and salt.

In a separate bowl, cream together butter, granulated sugar, eggs and vanilla. Add the flour mixture alternately with the sour cream into the wet batter until well blended.

Pour half the batter into a well-greased 9x13 pan. Spread the cream cheese filling over the batter.

Place about a pint (or more) of blueberries over the cream cheese mixture. Cover the cream cheese layer with remaining batter.

For the crumb topping: Using a pastry blender combine cold butter, flour and sugar until the mixture looks like small peas.

Sprinkle the crumb topping over the top of the cake. Bake in a 350º oven for 55- 60 minutes. Test in center with toothpick. DO NOT LET THE TOP GET BROWN. It will be over-baked and dry. Let cool, cut and serve.