Recipe #12: Chicken Enchiladas "The Best You Will Ever Have!!!!"

8 flour tortillia shells

2 Chicken Breast Baked or Grilled and chopped
1/2 Zuccini Cubed
1/4 Red onion chopped
16 0z Pepper Jack Cheese divided in half
1/4 cup Cilantro chopped fine

3 Scalliions thinly sliced
1 16 oz can Ole Elpaso Red enchilada Sauce
1 16 oz can Ole Elpaso Greene Verdes sauce

Fill each tortillia with chicken zuccini onion cheese(reserve 1/2 cheese for topping) and cilantro.

Roll and Place in baking pan
Cover in Reserved cheese, sprinkle with scallions and top with green and red enchilada sauce.
Bake for 30 min at 400 until warm throughout and bubbleing in the middle.

Recipe #11: Sweet and Spicy Breakfast Rice

If have left over corn on the cob from last night summer cookout, this is a great way to use up that corn.

4 Tbs 50/50 Smart Balance (butter and olive oil) Heat in Stir fry pan on Med -Hi
1/4 Cup Red Onion Finely Chopped Add to oil
1 Jalapeno seeded and chopped fine Add to onions and Oil
Stir 2 min

3 Cobbs of corn cooked and cut off the cob Add to pan and stir 1 min
1/4 tsp paprika add and stir
1/4 tsp cayenne pepper(optional) add and stir til golden
1/4 cup Fresh Cilantro chopped fine add and stir 1 min

4 Cups cooked Rice Fold in rice until well mixed
4 Eggs and 1 Tbs milk whipped together Pour over Rice mixture
and fold in once or twice.
Let Eggs cook in Rice for 3min.
6 oz Jalapeno Jack Cheese Shredded Sprinkle over Rice Mixture
(If you like less spice use cheddar) Fold into Rice once or twice.

Makes: 6 One Cup Servings
Serve: With Fresh Fruit For Breakfast Lunch or Dinner.