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Episode 2
Chicken Enchiladas and Raspberry Cheesecake.


CHICKEN ENCHILADAS

¼ c. unsalted butter
1 onion
1 lb. cubed chicken
1 can (4 oz) diced green chilies
3 oz. cream cheese
½ tsp. salt
10 fajita size flour tortillas
1/3 c. cream or half & half
1 c. monterey jack cheese

Cook onion and butter for 5 minutes - add chicken and cook 5 more minutes.  Stir in chilies, cream cheese and salt.  Spoon 1/3 cup filling into 1 fajita and roll up.  Place seam side down in baking dish.  Drizzle with cream and sprinkle with cheese.  Bake uncovered 350° for 23 minutes.  You can freeze.


RASPBERRY CHEESECAKE

1 package jello (same flavor as fruit)
¾ c. boiling water

8 oz. cream cheese
½ to ¾ c. white sugar
1 tsp. vanilla
1 ½ c. cool whip
1 c. cut up fruit

Dissolve jello in boiling water.  Refrigerate until jello is starting to set.  Beat cream cheese, sugar and vanilla.  Beat jello into mixture and fold into cool whip.  Add fruit.  Pour into prepared crust and refrigerate until set.

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