Easy Cheesy Chicken Enchiladas

2 cups shredded Monterey Jack cheddar cheese
12-14 corn tortillas
3 tablespoons butter
1 cup sour cream
1 4 oz can of diced green chiles
2 cups shredded chicken (about 1 big chicken breast)
3 tablespoons flour
2 cups of chicken broth  (I used the broth from the chicken breast I boiled)
Salt and pepper
 Instructions Preheat the oven to 425 degrees. Cook/shred your chicken breast and mix it with 1 cup of shredded cheese. Fill tortillas with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish. In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute. Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes). Mix in the sour cream, salt/pepper, and the can of green chiles to the pan. Pour the creamy sauce over the rolled up tortillas evenly. Add 1 cup of the cheddar cheese over the top. Bake for 20-25 minutes or until the cheese is golden brown. Add green onion and

cilantro and you’re ready to eat! 

Easy No Fuss Soft Caramels

2 cups (1 pint) heavy cream or whipping cream

1 cup light corn syrup

2 cups sugar

3/8 cup (6 tablespoons) butter, salted or unsalted

1/2 teaspoon salt

 INSTRUCTIONS

Lightly grease an 9" x 13" baking pan and line with parchment paper, leaving an overhang on opposite sides.Combine the cream, corn syrup, sugar, butter,  in a 4-quart, heavy-bottom, deep saucepan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook, WITHOUT STIRRING, until the mixture reaches 248°F on a candy thermometer soft ball stage , 20 to 30 minutes, depending on your particular stove. Want to make a softer caramel? See "tips," below.Remove the pan from the heat; stir in the salt .Pour the hot mixture into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1" squares.To wrap the caramels, use 6" squares of parchment paper.Place one caramel in the center of each square; wrap the opposite edges of the paper around the caramel and twist the exposed edges to close. Sprinkle with sea salt for salted caramels