Matina's Chicken Enchiladas with green sauce

Enchiladas ala Jason (who doesn't like red sauce)
I don't measure very well so this is all approximate

Chicken cut into bite size pieces
1 small onion diced
diced garlic (1-3 cloves)
mushrooms chopped (if you like them)
1/2- 1 tsp cumin
1/4-1/2 tsp chili powder
3 green chilis (mild) roasted & chopped (or use a small can)
salt/pepper
1/4 stick cream cheese
1 can green echilada sauce
chopped cliantro for garnish
cheese to sprinkle on top (optional)
can of refried beans (also optional)
tortillas (not optional!)

Cook the onion & garlic in some oil until softened, add chicken & mushroom if you are using them cook over med untilchicken is not pink. Add the chilis & the spices. Add the cream cheese & 1/2 can of enchilada sauce and cook until creamy, taste & salt & pepper.
Preheat oven to 350. Roll the refried beans & chicken mixture into tortillas and place in a baking pan (9x13) Cover with the rest of the enchilada sauce, sprinkle cheese over the top if you want and bake for about 20 mins. Sprinkle cilantro on top and eat!

Pumpkin Chocolate Chip Bread

• 1 3/4 cups unbleached all purpose flour
• 1 1/2 teaspoons combination of cinnamon, cloves, allspice, nutmeg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup honey
• 3 large eggs
• 1 1/2 cup canned pure pumpkin
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Preheat oven to 330°F. Butter and flour 8x4 metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter until smooth. Beat in honey, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture. Stir in chocolate chips. Transfer batter to prepared pan.

Bake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.