Recipe for a Happy Mama

2 slices of honey wheat bread
2 slices BBQ chicken breast
2 slices of Honey Ham
1 slice Muenster cheese
two big fat slices of tomato
Kosher dill Pickles
Mayo on both sides
Salt & Pepper to taste

Yep, it's a sandwich, the ingredients for which cost $17.42 at Target on my way home tonight. But, this wasn't just any sandwich. This is the sandwich I've been fantasizing about since 11:25am, when my coworker unpacked her lunch, and proceeded to enjoy a similar spread as I sat and worked, stomach growling, waiting for a more reasonable time to eat lunch.

You see, if I ate lunch when I actually started getting hungry, I'd be chowing down at 10:00am every day. Do you know how long the rest of your day feels when you eat lunch at 10:00am?!?! Very, very long.

So, I waited until 12:30pm, proceeded to Arby's thinking I could get a delicious market fresh sandwich to curb my craving. But, no, it couldn't be that easy. Arby's was out of the sandwich I wanted, so I settled for a chicken club and fries, which, of course tasted terrible, as everything does, until you feed a craving.

But, not to worry, at 7:35pm tonight, after cheerful banter with the deli guy and a mad dash around the grocery aisles, I had my sandwich. My glorious sandwich. And, now, I am one happy mama.

Homemade Chicken Enchiladas

Ingredients:
1 lb boneless, skinless chicken breasts or strips
1 can of chicken broth
10 chicken bouillon cubes
1 pkg cream cheese (8 oz)
2 cups Mexican style shredded cheese
2 cups shredded mozzarella cheese
1/3 cup all-purpose flour
1/4 cup of medium salsa
1 small can of premade enchilada sauce
10-12 small, soft corn tortillas
onion powder
salt & pepper
1 8x13" glass baking dish

Prepare Chicken.
Place chicken in crockpot, sprinkle onion powder, salt and pepper to taste. Pour can of broth over chicken. Add 3-4 bouillon cubes. Cook on high for 4 hours or low for 8 hours. Once chicken is cooked, remove and shred by hand. Reserve broth for use in cheese sauce.

Prepare Cheese Sauce.
In a blender, mix reserved broth, cream cheese, shredded mozzarella, flour, salsa, 1 cup mexican cheese, and 6 bouillon cubes. Add salt and pepper to taste. Blend until creamy. Transfer sauce to medium sized saucepan and heat sauce over medium heat for 10 minutes, stirring often. When sauce has thickened, remove from heat.
**Need more heat? Replace medium salsa with 1/3 cup of hot salsa.

Assemble Enchiladas.
First, cover the bottom of your baking dish with 1/2 cup of cheese sauce. Warm tortillas in microwave for 20 seconds to make them more pliable. Laying each tortilla flat, spoon one tablespoon of cheese sauce over entire inside of tortilla. Next, layer mozzerella and chicken. Roll up and place seam-side down into baking dish. Fill the baking dish completely with enchiladas to help prevent them from unrolling while baking. Pour remaining cheese sauce over assembled enchiladas and sprinkle remaining mexican cheese on top. Bake at 375 uncovered for 20 minutes.
**Short on time? Layer cheese sauce, chicken and tortillas like lasagna. Not as pretty, but just as good.

Remove from oven, drizzle premade enchilada sauce on top to taste. Serve with refried beans, Lipton's Taco Rice or salad. Serves 4-6.