Michael’s Famous - Creamy Chicken Enchiladas

8 Boneless Chicken Breasts

2 Packages Philadelphia Cream Cheese

1 Container Sour Cream (24oz)

1 Cup Chicken Broth

16 Flour Tortillas

1 Package Monterey Jack Cheese

2 Pace Picante Salsa Medium (24oz)

Set Chicken Package out so it reaches room temperature. ( about 1 to 2 hours) Remove from package and pat dry with paper towels. Completely coat Chicken with Michael’s Famous Rub. Let Chicken Breasts rest for 30 minutes.

Setup crock pot in a convenient location and place Chicken Breasts side by side in crock pot. In a saucepan bring Chicken Broth to boil and carefully add to crock pot and Chicken. Do not pour directly on Breasts but slowly pour on one side of crock pot. Cover and put crock pot on High for 2 hours and after 2 hours reduce heat to Low. Cook for 6 more hours.

Once cooked turn crock pot off and let rest till Chicken is completely cooled. Once cooled shred Chicken and mix into broth until well blended. Cover and set aside.

In large bowl cream Philadelphia Cream Cheese until smooth and creamy. Add Sour Cream and blend together till creamy. Remove any excess liquid from shredded Chicken Breast meat and add to bowl and carefully blend Cream and Chicken .

Butter a couple of 9x13 Baking Pans and set aside. Preheat oven to 350 degrees. Heat tortillas one at a time and spoon chicken mixture onto tortilla, roll and set in Baking Pan one at a time side by side. Continue until all chicken mixture is used up and pans are filled.

Put Pace Picante Sauce in a blender and mix until all peppers and onions have been mixed into salsa. Pour 8 to 10 ounces of salsa on each batch in Baking Pans and spread until even with spatula. Grate Monterey Jack Cheese and cover both pans of enchiladas. Place Baking Pans in oven for 30 minutes uncovered in 350 degree oven. Enjoy!

PS-Let Enchiladas cool 20 to 30 minutes and serve. Refrigerate leftovers.

Michael’s Fire & Rice

2 Cups Rice

4 Cups Water

1 Tomato Medium

1 Onion Small

1 Jalapeno Large

4 Teaspoons Chicken Bullion

2 Tablespoons Cooking Oil

Put Cooking Oil in Large Saucepan and put on medium heat. While heating cut up Onion into very small pieces. (diced small) Cut up Jalapeno into very fine small pieces and cut up Tomato into small chunks.

When oil is hot add onion and begin to caramelize. When it is starting to caramelize add Jalapeno and mix into onion. Stir occasionally so it caramelizes evenly. When evenly caramelized add rice and turn heat up to medium high. Stir occasionally and brown rice evenly. When rice has browned evenly add Tomato and continue to stir until tomato has started to condense.

Add water and stir until mixture is well blended. When water begins to get hot add Chicken Bullion and stir until blended. Bring mixture to rapid boil stirring occasionally to avoid clumping of rice.

When mixture is at a rapid boil cover and reduce heat to Low. ( I move my pan to another burner that has been preheated to a little over Low heat) Cook for 15 to 20 minutes. Check to make sure all water has been absorbed by rice. After checking if rice is ready return cover and let sit on a cool burner for 5 minutes. Remove cover and slowly mix rice so well blended.

Let rice cool just a bit before serving and refrigerate leftover rice when cool. Enjoy!