
The main course of Creamy Chicken Enchiladas has become one of our favorites. I got the recipe from my dear friend, Courtney and have made it many times since then. Here's what you need.
1 tsp butter
1 can Rotel tomatoes and green chiles, drained
1 (8oz) pkg cream cheese cut and softened
2 C cooked chicken
8 - 8 inch flour tortillas
2 C Monterey jack cheese shredded
1 pint whipping cream

Preheat oven to 350°. Grease a 9x13 pan. Melt butter in a pan over medium heat. Add rotel and saute 1 minute.

Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. (I must admit that I did not stir constantly, and still had good results. Just saying.)

Spoon 2-3 TBS of chicken mixture down the center of the tortilla and roll up, placing the seam side down.


Sprinkle with cheese and drizzle with whipping cream.


Cover with foil and bake for 30 minutes. Take foil off and cook for another 15 minutes until the top is golden. Enjoy the Mexican goodness.


Now for the cake recipe - also from Courtney. Tres Leches Cake - one of John's all time favorite desserts. Here's what you need, sorry, no pic.
Cake:
6 large egg whites
1/2 C sugar
6 large egg yolks
1 C all purpose flour
Cream:
1 (14 oz) can Sweetened Condensed Milk
1 C heavy whipping cream
2/3 C (5 oz can) Evaporated Milk
1/4 C Brandy (I used Rum, because that is what I had on hand)
1 tsp vanilla extract
Toppint:
1 C heavy whipping cream
2 TBS sugar
1/2 tsp vanilla extract
For Cake: Preheat oven to 375°. Grease and flour 9 inch springform pan.

Separate eggs into two different mixing bowls.

Beat egg whites and 1/4 C of the sugar until stiff peaks form.


Combine egg yolks and remaining sugar and beat until it is light yellow in color.

Fold egg yolk mixture and flour alternately into the egg white mixture.


Pour into prepared pan and bake for 15-20 minutes or just until golden and wooden pick inserted into the center comes out clean.


Mix the sweetened condensed milk, heavy whipping cream, evaporated milk, brandy and vanilla extract in a medium bowl and stir well. Prick the top of the cake thoroughly with a toothpick (I even used a fork for extra holes.)

Pour 2 C of cream over the cake. (The recipe makes about 4 C of cream - I saved half of mine for the next time I make Tres Leches.)


Let stand for 30 minutes, or until the cake absorbs cream. Remove the side of the pan. (This is how my cake looked when I was done pouring the cream, and it was absorbed in about 15 minutes.)

For the whipped cream topping - beat cream, sugar and vanilla extract in a small mixer bowl until stiff peaks form. Spread over top and sides of cake. So delicious!

I served fresh guacamole and Black Bean and Corn Salad with the meal to round it out with a little freshness. Today is Cinco de Mayo, but I would eat this any day of the year. Here is what my sweet girlies were up to while I was cooking. I love how much they love each other (and that they are starting to truly entertain one another now!).


































