Pumpkin Sheet Cake with Cream Cheese Frosting

• 16 oz can pumpkin
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 2 cups flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. salt

In a mixing bowl, beat the pumpkin, sugar and oil.  Add eggs and mix well.  Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.  Pour into a greased 10×15 inch baking pan.  Bake for 25-35 minutes at 350 degrees.

Cool the cake completely and then frost it with the cream cheese frosting.  Here’s what you’ll need for the frosting:

Cream Cheese Frosting:

• 5 Tbs. butter, softened
• 3 oz cream cheese, softened
• 1 tsp. vanilla
• 1 3/4 cups powdered sugar
• 3-4 tsp. milk
• chopped nuts for the top, if desired

Beat the butter and cream cheese together.  Add the vanilla and blend till smooth.  Gradually add the powdered sugar and mix well.  Add the milk a bit at a time until you get it to a spreadable consistency.

White Chicken Enchiladas

Ingredients 

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Directions

Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

*side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

Read more at http://myfridgefood.com/recipes/entree-chicken/white-chicken-enchiladas/#JOHxyjvwecI4SjqP.99