5 oz. reduced fat cream cheese, softened

1/4 cup light sour cream (or plain Greek yogurt)

10 oz. can of enchilada sauce

1 cup shredded cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed (canned corn works, but drain it first)

4 oz. can diced green chiles

1/2 tsp chili powder

1/4 tsp cumin

Salt and pepper

4 scallions, thinly sliced

8 (8-inch) whole wheat tortillas


Preheat oven to 325 degrees. Spray a 9×13 dish with cooking spray.

In a large bowl, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.

In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.

Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish.

Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Serves 4



4-5 boneless, skinless chicken breasts

6 strips of quality bacon – cooked and crumbled

2 cans cream of chicken soup

2 cups shredded Monterrey Jack cheese

1 box (16 ounces) dried spiral pasta

1 tablespoon garlic powder

Salt and pepper to taste

Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well. Pour into prepared baking dish.

Top with crumbled bacon.

Top with remaining cup of Monterrey Jack cheese.

Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top




2 lbs – fresh strawberries, hulled, washed and quartered

1/2 – cup sugar

3 – tablespoons White Lily all purpose flour

Biscuit Topping

1 1/2 – cups White Lily all-purpose flour

2 – tablespoon sugar, plus more for top of biscuits

1/4 – teaspoon salt

1 – tablespoon baking powder

4 – tablespoons cold and cubed butter

1 1/4 – cups heavy cream

8×8 or 9×9 inch baking dish

Preheat oven to 350° degrees. Hull the strawberries and cut them into quarters and place in a baking dish (I used a glass Pyrex baking dish).

In a small bowl mix the sugar and the flour together; Sprinkle the mixture evenly over the strawberries. Toss the strawberry mixture lightly to combine.

Make the biscuit topping by combining, all the dry ingredients. Then cut in the butter to resemble coarse meal or the size of a pea. I used a pastry blender to incorporate the butter into the flour mixture.

Add cream and mix until moist. Spoon the biscuit mixture on top of the filling. It should be plopped on in clumps. You don’t want a perfectly smooth topping.

Sprinkle the biscuit topping with additional granulated sugar.  Bake 25 minutes or until the biscuit topping is lightly golden brown and the filling is bubbly.

Let cool enough for the juices to thicken, then served warm by itself or with whipped cream