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TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS 2-3 chicken breasts, shredded 1 {8 oz.} pkg. cream cheese 1 28 oz. can green enchilada sauce 1 can black beans, drained & rinsed 2 cups cooked rice Tortillas 1-2 cups shredded monterrey & colby cheese Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.

Baked Chicken Chimichangas ~ *8 oz Cream Cheese, *8 oz Pepper Jack Cheese shredded, *1 1/2 T Taco Seasoning, 1 # cooked Chicken shredded, 8 lrg Flour Tortillas, Olive Oil, shredded Cheddar Cheese, Garnish: Green Onions, Sour Cream, Salsa. Oven 350. Stir together *, spread in center, add chicken, tuck in sides roll up. Spray sheet, place seam-side down. Brush tops w/oil. Bake 15 min., turn over, bake 15 min. Serve with garnishes.

Cheese Lover's Crock Pot Shells

This Cheese Lover's Crock Pot Shells is so simple and has an amazing flavor!

Piña Colada Sorbet

Piña Colada Sorbet - Creamy pineapple and coconut sorbet with a hint of rum is the perfect end of summer treat!

Creamy Sriracha Dipping Sauce from TheHillHangout.com. It's not a healthy recipe, but it will get your family gathered around the kitchen table for dinner.