WOW am I behind!!!

I can't even remember all of last week so I will start with Friday! I made Baked Cream Cheese Enchilada's, I doubled them to take a pan to a friend who recently had a baby....I made Cilantro Lime Rice and canned black beans to go along with it.

Baked Cream Cheese Enchiladas

Ingredients:
- 4 oz. cream cheese, softened
- 1/4 c. sour cream (I use FF)
- 2 c. prepared salsa
- 2 c. grated cheddar and Monterey Jack cheese
- 2 c. shredded cooked chicken
- 1 c. frozen corn kernels, thawed
- 1/2 t. cumin
- 1/4 t. dried oregano
- 1/4 t. cayenne (I use chili powder)
- salt and pepper
- 4 scallions, thinly sliced
- 12-14 flour or corn tortillas, 6-8 inch

Directions:
- Preheat oven 325 degrees.
- In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 c. salsa. Stir in 1 c. grated cheeses.
- In a second bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 scallions.
- Add the chicken mixture to the cheese mixture and stir to combine.
- In a baking dish spread 1/2 c. salsa over bottom. Place about 1/3 c. filling on a corn tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.
- Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese. (Enchiladas may be prepared up to this point 12 hours in advance) - Transfer to preheated oven and bake 20-25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

Saturday night we went out to dinner with friends to Cafe Adobe...YUM!!!! Sunday night we had egg salad sandwiches!!