Spicy Chicken Enchiladas|
2/3 cup Old El Paso® enchilada sauce (from 10-oz can)
1 pouch (9.5 oz.) Old El Paso® Mesquite Chicken from Old El Paso® Tortilla stuffers Mesquite chicken from complete
l cup shredded Cheddar cheese
1/3 cup sour cream
5 flour tortillas
3/4 cup shredded lettuce
3/4 cup chopped tomato
Heat oven to 350º. Spread 1/3 cup of the enchilada sauce in baking dish.
Heat contents of mesquite chicken pouch in microwave as directed on pouch. Mix chicken, 1/2 cup of the cheese and the sour cream. Spoon about 1/2 cup mixture evenly down center of each tortilla; roll up and place seam side down over sauce in baking dish. Spoon remaining 1/3 cup enchilada sauce over tortillas. Cover with foil.
Bake about 25 minutes or until hot. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 2 to 3 minutes longer or until cheese is melted. Sprinkle with lettuce and tomato.
Creme de Menthe Cheesecake
1 3/4 cups chocolate cookie crumbs
1/4 cup butter, melted
3 (8-oz.) package cream cheese, softened
3/4 cup sugar
3/4 cup whipping cream
Creme de menthe or peppermint flavoring to taste
Garnish: 1/2 cup whipping cream
l tablespoons powdered sugar
8 thin chocolate and green mints, coarsely chopped
Heat oven to 300º. Combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch springform pan. Beat cream cheese in large bowl until fluffy. Gradually add sugar, beating until smooth. Add eggs, l at a time, beating well after each addition. Stir in 3/4 cup whipping cream and flavoring until well blended. Pour into crust-lined pan.
Bake at 300º for 60 to 70 minutes or until edges are set but center still jiggles slightly when gently shaken. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
Remove cheesecake from oven. Cool in pan on wire rack for l hour or until completely cooled. Cover; refrigerate at least 3 hours before serving. Serve with whipped cream and chopped mints. Store in refrigerator. 16 servings
Skin-On Mashed Potatoes
3 cups cubes unpeeled red potatoes
1/2 cup plain low-fat yogurt
1/4 cup shredded Gruyere or Swiss cheese
2 tablespoons skim milk
1/2 teaspoon salt
2 medium green onions, sliced (2 tablespoons)
l tablespoon chopped fresh or l teaspoon dried basil leaves
Cook cubed potatoes until tender. Drain thoroughly. Mash hot potatoes. Add yogurt, cheese, milk, salt and pepper; beat until light and fluffy. Add onions and basil; mix well. 4 servings.