Creamy Chicken Enchiladas & Peach-Blackberry Cobbler

As you've probably figured out, we love Mexican food. Tonight we had my version of an enchilada recipe that has been around for a long time. I served it with black beans and rice. For dessert, we had a peach-blackberry cobbler that was inspired by a Barefoot Contessa recipe. Yum! —PHH

Peach-Blackberry Cobbler

5 large peaches, peeled and diced

1 pint blackberries

1 tsp. orange zest

1 1/4 cups sugar

1 cup brown sugar

1 1/2 cups plus 2 to 3 Tbsp. all-purpose flour

1/4 tsp. salt

1 cup oatmeal

1 cup butter, cut up

1. Place peaches, blackberries, orange zest, 1/4 cup sugar, 1/2 cup brown sugar, and 2 to 3 Tbsp. flour in a large bowl; toss gently. Pour mixture into a 13- x 9-inch baking dish.

2. Combine remaining 1 1/2 cups flour, 1 cup sugar, 1/2 cup brown sugar, salt, and oatmeal in a mixing bowl. Slowly beat in butter until combined. Sprinkle over peach mixture in baking dish.

3. Bake at 350° for 1 hour or until done. Serve warm with ice cream, if desired.

Creamy Chicken Enchiladas

1 onion, chopped

1 tsp. olive oil

1 (4-oz.) can diced green chiles

3 cups chopped cooked chicken

1 (8-0z.) block cream cheese, cut into cubes

10 (6-inch) flour tortillas

1 (8-oz.) block Colby-Jack cheese, grated

1/2 to 3/4 cup whipping cream

1 (10-oz.) can diced tomatoes and green chiles

1. Sauté onion in hot oil 5 minutes; add diced green chiles, and cook until onion is tender. Stir in chicken and cream cheese, stirring constantly, until cream cheese melts.

2. Spoon some of chicken mixture in down center of 1 tortilla; roll up, and place, seam side down, in a 13- x 9-inch baking dish. Repeat with remaining chicken mixture and tortillas. Sprinkle cheese over top of tortillas; pour in whipping cream. Sprinkle diced tomatoes and green chiles over center of tortillas.

3. Bake at 350° for 30 minutes. Serve with sour cream, if desired.