Newby Chicken Enchiladas

This was my first time making enchiladas. I was also determined to put it together myself, without relying so heavily on a preexisting recipe. And I feel I was very successful. I want to know I am growing as a cook, and using my creativity and smarts to rectify something completely original! I still have so much to learn ( I hope I never STOP learning), but it is encouraging to make something that I came up with, and it be received and eaten well! This may be simple, but this one will be sure to go down in the archives!

You'll need:
3 boneless chicken breast
1 small can of enchilada sauce
1 can of diced tomatoes
1 tsp cumin
1 tsp chili powder
1 brick (8oz) cream cheese
Tortillas
Shredded cheddar cheese

In large pan, boil chicken until cooked. In another pan, pour 3/4 cup of enchilada sauce in with cream cheese. Melt it down to a creamy consistency. Drop in tomatoes, cumin, and chili powder.
After chicken is cooked, shred it and drop into sauce mixture. It should be a beautiful ruddy color.
Grease a 9x13 glass casserole dish, and preheat oven to 375 degrees.
Spoon mixture down middle of tortillas and lay seam side down into dish. Repeat with tortillas and enchilada mixture.
Top with remaining sauce from can and generously sprinkle cheddar on top.
Bake for 25-30 minutes.

May be prepared ahead of time and refrigerated or frozen until ready to bake. A good dish to deliver to new moms with little work for them..

~Poppyseed Chicken~

When our firstborn son was born, it warmed our hearts how many families were so thoughtful in bringing us delicious meals.
One in particular that stood out to us was an amazing dish brought over by Nathan's uncle. We fell in love with it right away and immediately asked for the recipe. We've since made it a million times and we never tire of it.

It's a delicious casserole with a couple simple ingredients, pop it in the oven, and Wa-la, dinner is served!

you will need:

2-3 boneless chicken breasts, boiled and shredded
1 8 oz container of sour cream
1 can cream of chicken
2 cups crumpled up crackers (Ritz work well, or corn chex)
2 tablespoons butter, melted
poppy seeds

Preheat oven to 350 degrees.
in mixing bowl, stir together cream of chicken and sour cream. Pour over shredded chicken in 9x9 glass baking dish. Mix again, so sauce is folded in with chicken.

In separate bowl, combine crackers and butter. Stir. Sprinkle over chicken mixture and top with poppy seeds. Don't be shy about the poppy seeds.
Bake in oven for 35-40 minutes.
Enjoy.

I served this dish with my pan fried greenies and biscuits.