Paul and Penny

Denise usually makes this for family gatherings and it’s ALWAYS a hit. I absolutely LOVE it! -Penny

• 8 oz Cream Cheese [Reg or Lite or FF]
• 2 Tbls Margarine
• 1/4 c. Milk
• 1/2 tsp Garlic Powder
• 2 cans Corn, drained
• 2 cans Chili Peppers, diced, not drained
• 2 Tbls Chopped Onion, if desired

Preheat oven to 325 or put in 1 1/2 quart microwave safe dish and cook for 15-20 minutes.

Soften 8 oz cream cheese, add 2 Tbls margarine, 1/4 c. milk and 1/2 tsp garlic powder. Stir to mix well. Add 2 cans drained, whole kernel corn (canned or frozen) and 2 cans of Chili peppers (not drained) and some chopped onion, if desired. Mix well. Bake uncovered for 20-25 minutes. I’ve also cooked this in the microwave and it’s good too!

8 oz Cream Cheese [Reg or Lite or FF]
2 Tbls Margarine
¼ c. Milk
½ tsp Garlic Powder
2 cans Corn, drained
2 cans Chili Peppers, diced, not drained
2 Tbls Chopped Onion, if desired
Preheat oven to 325° or put in microwave safe dish and cook for 15-20 minutes.
Soften 8 oz cream cheese, add 2 Tbls margarine, ¼ c. milk and ½ tsp garlic powder. Stir to mix well. Add 2 cans drained, whole kernel corn (canned or frozen)  and 2 cans of Chili peppers (not drained) and some chopped onion, if desired. Bake uncovered for 20-25 minutes. I’ve also cooked this in the microwave and it’s good too!

Chicken Enchiladas- by Old El Paso-modified by Didi

PAUL LOVES LOVES LOVES CHICKEN ENCHILADAS, ESPECIALLY GREEN SAUCE (VERDE)!!!!
3-4 cups (1 lb) Cooked, Chopped Chicken
1 8 oz Block Cream Cheese
2 10 oz cans Green Chile Enchilada Sauce
1 4.5 oz can diced Green Chilis
12 count pkg Flour Tortillas
1 cup grated Monterey Jack cheese
1 small onion, chopped fine
2 chopped Anaheim peppers, (optional)
1 can sliced black olives (optional)
Heat oven to 400 °. Grease bottom of 13X9 glass baking dish.
Microwave the Cream Cheese until softened. Add in the chopped onion, and chopped Anaheim peppers (optional), and sliced black olives (optional). Blend, then add chopped chicken.
Spoon mixture across flour tortillas, roll, and place in dish seam side faced down.
Spoon Enchilada sauce across the dish, covering all enchiladas. Top with grated cheese. Bake uncovered for 15-20 minutes until hot and bubbly.  Serve with a dallop of sour cream or salsa, refried beans, rice, salad…