CHEESY CHICKEN ENCHILADAS MEXICAN RICE JALAPENO POPPER DIP CHEESY CHICKEN ENCHILADAS 3 cups cooked chicken, shredded (I like to buy 2 rotisserie chickens from the deli) 2 cups sour cream 1 can cream chicken soup 1 cup pepper jack cheese, shredded 1 ½ cups Mexican blend or sharp cheddar cheese, shredded 1 small can chopped green chilies 1 teaspoon each of salt, pepper, garlic powder and onion powder 16 (10-inch) corn tortillas Vegetable oil 1 cup of Colby jack cheese, shredded Salsa, extra sour cream and fresh diced jalapeno peppers for topping Combine first 7 ingredients, stir well and then set aside. Place a little oil in a skillet and place tortillas, one at a time, in a skillet and cook 5 to 10 seconds on each side over medium-high heat. Lay cooked tortillas on paper towels as you take them out of the skillet. Place about 2 to 3 tablespoons of the chicken mixture into each tortilla and roll up. Place filled tortillas seam side down in a large baking dish. Cover with foil and bake at 350 for 25 minutes. Remove foil and sprinkle remaining 1 cup of Colby jack cheese evenly over enchiladas. Bake about 5 minutes more or just until the cheese is melted. Serves 6 to 8. MEXICAN RICE 1 tablespoon oil 1 tablespoon butter 2 ears corn, shucked and cut off the cob 2 cups Basmati rice ½ cup onion, chopped 3 cloves garlic, minced 1 (10-ounce) can Original Rotel 1 (14 1/2 –ounce) can diced tomatoes (don’t drain) 1 (14 ½-ounce) can chicken broth 1 teaspoon each salt and pepper 1 teaspoon cumin Fresh chopped cilantro for garnish In a large pot, Heat oil and butter and add onion and corn. Cook for 8 minutes. Add garlic and rice and stir constantly for 2 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low, cover and cook for 20 to 30 minutes or until water is all cooked out and rice is fluffy. Stir occasionally. Sprinkle fresh cilantro over rice before serving. Serves 6 to 8. JALAPENO POPPER DIP 1 (4-ounce) can diced jalapenos 8 ounces softened cream cheese 1 cup sour cream 1 teaspoon garlic powder 2 cups shredded cheddar cheese ¾ cup parmesan cheese 1 cup panko crumbs 4 tablespoons butter ¼ cup shredded parmesan cheese 1 tablespoon fresh parsley, chopped (optional) Combine cream cheese, garlic powder and sour cream. Add cheddar cheese, ¾ cup parmesan cheese and diced jalapenos. Mix well and spread into a greased 8x8 baking dish. Combine the breadcumbs, melted butter, ¼ cup parmesan cheese and parsley. Sprinkle the crumb topping over the cream cheese mixture. Bake 20 minutes or until golden brown.