Creamy Chicken Enchilada

1 Tablespoon butter or margarine
1 medium onion, chopped
1 (4-ounce) can chopped green chilies, drained
8 ounces cream cheese, chopped, softened
3-1/2 cups chopped cooked chicken breasts
8 (8-inch) flour tortillas
16 ounces Monterey Jack cheese, shredded
2 cups heavy cream

Melt the butter in a large skillet over medium heat. Add the onion. Saute for 5 minutes. Add the green chilies. Saute for 1 minute. Stir in the cream cheese and chicken. Cook until the cream cheese melts, stirring constantly. Spoon 2 to 3 Tablespoons chicken mixture down the center of each tortilla. Roll up and place seam side down in a lightly greased 9 x 13-inch baking dish. Sprinkle with Monterey Jack cheese. Drizzle with the heavy cream. Bake at 350 degrees for 45 minutes.

NOTE: To lighten this rich sauce, use picante sauce instead of the heavy cream.

SERVES: 4 or 5

Easy Strawberry Shortcakes

2 (16-oz.) containers fresh strawberries, quartered
1 cup sugar, divided
1/4 teaspoon almond extract
1 cup whipping cream
2 tablespoons sugar
8 frozen biscuits
Garnish: fresh mint sprigs

Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.

Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Mix in almond extract if desired. Cover and chill up to 2 hours.

Roll frozen biscuits in sugar and bake according to package directions.

Split biscuits in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.

Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.