Sour Cream Enchiladas (Allrecipes)

1 bunch cilantro

1 cup sour cream

2 (7 ounce) cans jalapeno salsa

2 (7 ounce) cans prepared green chile salsa

2 skinless, boneless chicken breast halves, cooked and shredded

1 onion

12 (6 inch) flour tortillas

2 cups shredded Cheddar cheese

Directions

1. To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
2. To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
5. Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

Triple Berry Crisp (adapted from Allrecipes.com)

1 1/2 cups fresh blackberries
1 1/2 cups freh raspberries
1 1/2 cups fresh blueberries
4 tbsp white sugar
3/4 cup all purpose flour
3/4 cup rolled oats
3/4 cup packed brown sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
6 tbsp butter, softened

Preheat oven to 350 degrees F.

In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside

In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in buter until crumbly. Press half of mixture in the bottom of a 8x8" pan. Cover with berries. Sprinkle remaining crumble mixture over berries.

Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.