This meal wasn't actually at my house, it was family dinner at my aunt's house. So, here's her recipe for the yummy enchiladas she prepared, and then the recipe for the dessert that I made. (oh, and I have no skills when it comes to taking pictures of food.)
12 tortillas, softened
4 T butter
2 medium chopped onions
8 oz can green chilies (or less)
8 oz can sliced olives
1 c sour cream
1 1/2 lbs Monterey jack cheese (or less), sliced in ¼ to ½ inch wedges.
20 oz can medium hot enchilada sauce
8 oz grated cheddar cheese
1/2 c chopped green onions
1/2 c chopped cilantro
2 shredded chicken breasts
Melt the butter in a medium saucepan.
Add chopped onions and cook for 2-3 minutes
Add half of chilies, half of olives, and all of sour cream.
Heat through and set aside.
Soften tortillas by wrapping in foil and heating in a 350º oven for 10 minutes.
Fill each with 2 T of onion mixture & two slices of Monterey jack
Roll up tortillas & place seam down in buttered 9x13 dish.
Pour enchilada sauce over, Sprinkle with cheddar cheese, green onions, cilantro, olives & green chilies.
Bake 350º for 30-40 minutes or until cheese melts.
And then for dessert...
Cookie Cheescake Sandwiches
I made oatmeal cookies (and you can make any cookie)
Then here's the filling:
4 oz Cream Cheese, softened
2 T sugar
1 c thawed Cool Whip
Melted Milk Chocolate for dipping (optional)
Beat cream cheese and sugar with mixer until well blended. Stir in COOL WHIP.
Cover bottom (flat) side of each of 10 cookies with about 2 Tbsp. cream cheese mixture; top each with second cookie to form sandwich. Dip half of each sandwich in chocolate; gently shake off excess chocolate. Place in single layer in airtight container.
Freeze 3 hours or until firm.
**Ok, I actually did all this a while ago, but so many people were posting and I didn't have time to sit down and post. I don't remember really which say was which for everything, but I'll at least post the seven days worth.