Recipe of the Day

CROCKPOT ENCHILADAS

1-1/2 lbs boneless/skinless chicken breast or tenders
1 can Rotel Mexican style tomatoes
1-2 tbs taco seasoning
1 8 oz brick cream use (I use low fat)
Flour tortillas
Cut up chicken breast into chunks if not using tenders. Put in crockpot with the can of Rotel and 1-2 tbs of the taco seasoning. Cook on high 3-3/12 hours, until tender. Drain about 1/2 cup of juice off. Add cream cheese that has been cut up into chunks. Cook on low for thirty minutes until melted and stir together. Cool a bit and shred the chicken mixture with two forks.
Now you can either put the mixture into tortillas and serve at the table as is

OR:
Fill the tortillas with equal amounts of mixture and roll up (I can fit 8 of them in a 9 x 13 pan) and top with this:
1 cup sour cream
1 Liptons cream of chicken soup mix (in the box)
1 cup hot water
Whisk this all together and pour over top of enchiladas in pan. Sprinkle with shredded cheese (Mexican style or cheddar are good) and cook on 350 for thirty minutes.

Easy Berry Cobbler

2 bags frozen Berries (I prefer Blackberries)

1 Yellow Cake mix

1 cube butter (1/2 cup)

Preheat oven to 350In a 13x9 pan, spread frozen berries evenly.

Sprinkle dry cake mix over berries.

Melt butter and pour on top of the berries and cake mix.

Bake at 350 degrees for 50 minutes.