Chicken Enchiladas Suizas

 6 boneless, skinless chicken breasts

1 Tbsp. butter

1 cup chopped onion

1 green bell pepper, chopped

1 red bell pepper, chopped

2 cups shredded cheddar cheese

1 (4 ounce) can diced green chili peppers

1 cup green salsa

1 cup fresh cilantro

4 tsp. ground cumin

2 chipotle peppers in adobo sauce, chopped

salt, to taste

pepper, to taste

garlic powder, to taste

15 flour tortillas

2 cups shredded Monterey Jack cheese

2 cups whipping cream

1 cup chicken broth

Cook chicken and shred.

Preheat oven to 350 degrees and lightly grease a 9x13 baking dish and a smaller baking dish.

Melt the butter in a skillet over medium heat.  Cook the onion, green bell pepper and red bell pepper in the melted butter until just soft, 5 to 8 minutes.  Transfer to a large bowl.  Add the shredded chicken, Cheddar cheese, green chili peppers, salsa, cilantro, cumin and chipotle peppers to the bowl.  Season with salt, pepper and garlic power, mix.

Place about 1/3 cup of the chicken mixture along the edge of a tortilla, roll tightly in a tube.  Place the enchilada, seam side down, into the prepared baking dish.  Repeat until all the chicken mixture is used.  Sprinkle Monterey Jack cheese over the enchiladas.  Whisk together the whipping cream and chicken broth in a small bowl and season with salt, pepper and garlic powder.  Pour over the enchiladas.  

Cover the dish with foil and bake in the oven for 30 minutes or until the enchiladas are fully heated.

Take foil off and bake another 5 minutes.

Bacon Ranch Potato Salad

2 pounds red potatoes, cut into bite-size pieces

1 (16 ounce) container sour cream

1 packet ranch dressing mix

1 1/4 cup cooked bacon, crumbled

1 1/2 cup cheddar cheese

2 bunches green onions, thinly sliced

Place the potatoes into a large pot and cover with salted water.  Bring to a boil over high heat, then reduce heat to medium low, cover and simmer until tender, about 20 minutes.  Drain, then run under cold water until cool.  Use a potato masher and mash about 1/3 of the potatoes.

Combine the sour cream and ranch dressing mix in a small bowl until well blended.  Transfer the potatoes, bacon, cheddar cheese and green onions to a large bowl.  Stir in the sour cream mixture until well coated.  Cover and refrigerate for about 2 hours before serving.

Greek Pasta Salad

 1/2 cup olive oil

1/2 cup red wine vinegar

1 1/2 teaspoons garlic power

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

3/4 teaspoon ground black pepper

3/4 teaspoon white sugar

2 1/2 cups cooked rotini pasta (1 minute past al dente)

3 cups fresh sliced mushrooms

15 cherry tomatoes, halved

3/4 cup sun dried tomatoes

3/4 cup crumbled feta cheese

1/2 cup chopped green onions

1/2 cup kalamata olives

3/4 cup sliced pepperoni sausage, cut into strips

In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper and sugar.  Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives and pepperoni.  Toss until evenly coated.  Cover and chill 2 hours or overnight.