BEST CHICKEN ENCHILADAS EVER!!!!

I. PREP: 

• 15 MINS COOK: 
• 45 MINS TOTAL: 
• 1 HOUR

II. INGREDIENTS:

• 2 Tablespoons vegetable oil
• 1 small white onion, peeled and diced
• 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution using pre-cooked shredded chicken)
• salt and pepper
• 1 (4 ounce) can diced green chiles
• 1 (15.5 ounce) can black beans or lentils, rinsed and drained
• 8-10 flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
• (optional: 1/4 cup chopped fresh cilantro)

Strawberry Cream Cheese Dessert !!!!

 Ingredients:

• 
  
• 1 stick margarine, melted
• 1-1/2 (8 oz) bars Neufchatel Cheese, softened
• 2 tbsp skim milk
• 1 cup sugar free frozen whipped topping, thawed
• 2 cups boiling water
• 1 (0.6 oz) box sugar-free strawberry gelatin
• 1-1/2 cups cold water
• 4 cups fresh strawberries, sliced
• 1-1/2 cups finely crushed pretzels
• 1/2 cup sugar, divided

Directions:

1. Preheat oven to 350° F. 
2. Mix together the pretzel crumbs, 1/4 cup sugar and margarine; press onto bottom of a 13x9-inch pan. Bake 10 minutes Cool. 
3. Beat the Neufchatel, remaining sugar and milk until blended. Stir in the thawed whipped topping; spread over crust. Refrigerate until ready to use. 
4. Add boiling water to gelatin mix in a large bowl; stir 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in strawberries; spoon over Neufchatel layer. Refrigerate 3 hours or until firm. Cut into 24 equal sized squares.