Chicken Enchiladas - Marbled Cream Cheese Squares - Best Friends

Chicken Enchiladas

We have declared Monday nights as the Post/Boyer dinner night. It seems like there is just never enough time in the week so instead of never seeing our best friends we came up with an excuse to see them once a week. One Monday at our house with me cooking the next at theirs with Ashley cooking. We always make sure the food in yummy because Miles, Ashley, Dustin, Cameron (the baby), and myself watch the Bachelor afterwords. If you bring food you can always talk your husband into watching a show that he claims he hated but really truly enjoys. Week before last I decided Chicken Enchiladas sounded good. These aren't like normal enchiladas. They are closer to baked burritos but delicious none the less. Since I have to cook after work I always try to plan ahead so that it is either almost done (chicken cooked the night before) or easy enough to cook in an hour or less. I served black beans and basmati rice with this dish. 

RECIPE: 

• Chicken Breasts (I used approximately 4-5) - I cook mine on the stove for about 45 minutes in boiling water and then shred by hand while they are still hot
• 1-10 oz can of cream of mushroom soup - I used reduced fat cream of chicken instead because of one picky girl - not mentioning names :) 
• 1/4 cup chopped green chili 
• 8 oz sour cream 
• Tortillas
• 1 cup shredded jack cheese 
• 1 cup cheddar

Preheat the oven to 350. Combine chicken, soup, chili, and sour cream in a bowl. Mix well. Spread mixture into the center of the tortillas. Roll up to enclose filling. Arrange in a greased baking pan. Sprinkle with cheese. I sprinkled cilantro on top for extra seasoning. Bake 30 minutes. 

*I added cheese inside the soup mixture before I filled the tortillas but that is just my preference.

I just had to share of picture of Cameron Allen Post (above)!  Isn't he a doll????

Marbled Cream Cheese Squares

No Post/Boyer night is complete without a desert! This is obviously made the night before as well (hence the pony tail and workout apparel). I know I know...work out clothes while making rich brownies. That is so ME! They were a lot of work but turned out to be INCREDIBLE if I must say so myself. 

RECIPE:

Cream Cheese Mixture:

• 1 cup cream cheese softened
• 1/4 cup sugar
• 2 tablespoon finely grated orange zest (if you don't know how to zest go to bed bath and beyond and get a zester)
• 3 tablespoons freshly squeezed orange juice (I bought 2 medium sized oranges to do this)
• 1 teaspoon cornstarch
• 1 large egg

Chocolate Mixture:

• 8 oz dark chocolate, chopped
• 1/4 cup cold butter
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 2 large eggs, lightly beaten with 2 tablespoons of cold water
• 1/2 cup all-purpose flour

Preheat the oven to 350. Butter a 9" baking pan. Beat the cream cheese and sugar in a large bowl with an electric mixer (AGAIN, LOVE MY KITCHENAID MIXER) at high speed until creamy. Beat in orange zest and juice and cornstarch. Add the egg, beating until just blended. 

Chocolate Mixture: Melt the chocolate and butter in a double boiler over barely simmering water. Set aside to cool. Stir in the sugar and vanilla. Add the beaten egg mixture, followed by the flour. Pour the chocolate mixture into the prepared pan. Drop tablespoons of the cream cheese mixture over the chocolate base. Use a thin metal spatula to swirl the mixture together to create a marbled effect. 

Bake for 25-30 minutes, or until slightly risen around the edges and set in the center. Cool completely in the pan before cutting into the squares. 

*I stored mine in the refrigerator overnight.