The Secret Recipe Club is a fun club to belong to. We are divided up into groups, then each food blogger in that group is assigned another person's blog to make and post a recipe from. We then reveal 'all' on a set day.
My blog this month was Rebekah's Family Food and Fun blog.
I had my recipe picked out and was good to go, then I made a big mistake, I kept looking at Rebekah's blog and got more ideas and kept bookmarking them and gee, then I had to actually pick one of them. But I managed.
I finally settled on Chicken Enchilada Roll Ups. Mainly cause I had to bake some chicken breasts anyway for me, and it seemed like a great dish to bring to NPA.
I also looked at these, Pizza Rolls, and then this recipe caught my eye, Amazing Quiche, but it's kinda warm outside and I'm trying to limit having the oven on for too long these days, but I now have it bookmarked for fall. And there was a recipe for Homemade Cream of Mushroom soup here, and I could go on and on, but I think you need to go explore the blog for yourself.
I did adapt this just a smidge, but didn't stray too far. I upped the spices, cause I do like my spice, and I had a shallot in the cupboard and wanted to add half of it to the recipe.
1 large, boneless, skinless chicken breasts (can also use a cooked rotisserie chicken, make it easy on yourself)
1 (8 oz.) pkg. cream cheese, softened
1 cup shredded Colby Jack cheese, can also use any blend of cheese you like.
1 clove garlic, minced
2 tsp. chili powder (make it a quality chili powder, you can taste the difference)
1 tsp. cumin (recipe called for 1/2 tsp.)
¼ tsp. cayenne pepper
Salt, to taste ( I don't add salt, there is enough in the Rotel)
Handful of cilantro, chopped (I went out in my little garden and picked some fresh)
3 green onions, chopped
1/2 shallot, finely minced (I liked the color contrast)
10 oz. can diced tomatoes with green chiles, drained well (I used Rotel)
6-8 soft taco sized tortillas