Chicken enchiladas
Chicken tetrazzini
Chicken stir fry
Chicken pot pie

Soup.

I often just boil a bird carcass and add a couple pounds of frozen veggies after picking out the bones. Thin, simple, quick... ?

I use it for soup.

I second all the suggestions! Except I'd make chicken and corn chowder.

Chickenburgers, croquettes, Or

I have made crunchy breaded chicken, with the breasts,
They were great. Not dried out.
OR
Cut it up and freeze it.
When you make Chicken Soup add it in , when the soup is almost done.

OR
Make a Quick Stew with Chicken Stock or Chicken Soup Base,
throw in some Stir fries, thicken with Instant Potatoes.
_ - - - - - - - - - - -

I'm Roasting One now, with Stuffing, for my son and I.
It is 4 1/2 lbs.,
so there will be a lot of leftovers.

I will make up some platters an freeze them,with Stuffing and Gravy, for a quick meal, later.
Lou

I'm going to make this tonight with leftover roast chicken.
Haven't tried it before but it sounds good.
Cheesy Chicken Penne
* 8 ounces uncooked penne pasta
* 1 (16-ounce) loaf pasteurized prepared cheese product, cubed
* 1 (8-ounce) container sour cream
* 1/2 cup milk
* 2 1/2 cups chopped cooked chicken

Preparation

Cook pasta in salted water according to package directions; drain.

Cook cubed cheese, sour cream, and milk over medium-low heat, stirring constantly, 5 minutes or until cheese melts. Stir in pasta and chicken, and cook until thoroughly heated.

For Spicy Cheesy Chicken Penne: Substitute 2 (8-ounce) loaves pasteurized prepared cheese product with peppers for prepared cheese product.
Southern Living, NOVEMBER 2000

Keep it coming---I'm in such a rut right now that I'm forgetting things I used to make, but have fallen off the radar. Thank you, all!

I'd make a chicken curry. It calls for cooked chicken pieces.

Sharwood's Chicken or Beef Curry

1. Peel and chop 1 onion, 1 apple, and fry in 2 TBS oil
Add 1 TBS curry powder, 1 level TBS flour and fry gently for 1 minute.

2. Blend in 3/4 pint stock (1 1/2 cups or 12 fl oz), bring to boil, add 1 TBS chutney, 60 grams (1/3 cup) sultana raisins, simmer 30 minutes.

3. Dice 225 grams (8 oz) cooked chicken or beef, add to sauce, season with salt. Simmer very gently for 10 - 15 minutes.

******************************

Or use chicken in this recipe of mine instead of turkey:

Turkey & Noodles in Curry Cream Sauce
2 - 3 portions

1 lb turkey breast, cooked and cut into chunks
butter - 1 heaping TBS
flour - 1 heaping TBS
milk - about 1 1/2 cups
heavy cream - about 1 1/2 cups
1 chicken stock cube or spoonful of chicken bouillon mix
1 heaping TBS curry powder (I used Sharwoods's mild)
fettuccini noodles for 2 - 3 servings
fresh ground pepper
butter

1. Put water on to boil for noodles.
2. If turkey is not already cooked, it can be done in microoven with 3 TBS water until just done

3) Melt butter in saucepan, take off stove and mix in flour to make a roux, gradually adding warmed milk a few drops at a time and stirring to keep smooth.

4. Put back on low heat and finish adding milk, then cream
   a little at a time and stirring. Crumble in chicken stock cube and curry powder. Stir to blend.
5. Add turkey chunks and heat gently, keeping warm while cooking noodles in pot of water.

6) Drain noodles, add butter and fresh ground black pepper.
Pour sauce over noodles and mix. Serve on hot plates and add grated parmesan.

SharonCb

Leftover chicken?

Got leftover rice?

Chicken fried rice for Chinese New Year!

dcarch

Arthur Schwartz's Chicken a la King
Serves 4

This is my take on James Beards version of the dish as outlined in his book, "American Cookery." Beard uses less chicken and his velouté contains six times more cream, three tablespoons more butter as a final enrichment, and double the amount of sherry. He claims that it is the original recipe, and given New YorkÂs taste for over-the-top rich French food at the turn of the twentieth century, it is likely close. No one would dare eat that way today.

For the velouté (sauce):
4 tablespoons butter
6 tablespoons flour
3 cups chicken broth (see note)
A few fresh scrapings of nutmeg
Salt
Freshly ground white pepper to taste

Plus:
2 tablespoons butter
1/4 pound white mushrooms, thinly sliced (about 1 1/2 cups already sliced)
2 tablespoons minced fresh green bell pepper
3 tablespoons minced jarred pimiento (original ingredient) or minced fresh red pepper
1 tablespoon grated onion (grated on the finest side of a four-sided grater)
2 tablespoons dry sherry (I like Amontillado)
1/4 cup heavy cream (or a little more)
4 cups white meat chicken cut into 1/2-inch cubes

Plus: Toast, puff pastry patty shells, or rice

To make the sauce velouté: In a 1 1/2 to 2 1/2-quart saucepan, melt the butter over medium heat. With a wooden spoon, stir in the flour and let cook, bubbling vigorously, for 2 minutes, stirring a few times. Remove the pan from the heat and let it stand until the cooking stops.

Add all the chicken broth and stir well until the flour-butter mixture (the roux) is fully dissolved. Place the pot back on medium heat and, stirring constantly, scraping the bottom of the pan, cook until the mixture simmers and thickens. Season with salt, if necessary, freshly ground pepper, and nutmeg. Set aside.

To prepare the dish: In a straight-sided, 10-inch sauté pan, melt the butter over medium heat. Add the mushrooms and minced green pepper (and minced red pepper, if using). Stir to coat them with butter. Cook for about 3 minutes, until the mushrooms exude their liquid. Add the pimiento and grated onion. Sauté 1 minute more.

Pour the velouté into the pan with the mushrooms. Stir in the sherry and cream. Bring to a simmer. Taste and correct seasoning again, if necessary.

Stir in the cubed chicken and heat through in the sauce.

Serve on toast points, in pastry shells or on white rice.

Alexa's White Chicken Chili
Also good with turkey.
Servings: 4

Ingredients:

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (10.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

Directions:
1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

ROCCO D'SPIRITO
Why donÂt you try this  go to a store by you and buy a whole roasted chicken, get a pasta called Seme di melone, basil, feta cheese, cherry peppers (in a jar). Cook the pasta, pull apart the chicken, and place in a bowl and toss with chopped cherry peppers with some of its oil, chunks of feta cheese. Drain the cooked pasta and add it to the bowl, tear up some basil and toss it in, and season with some salt & fresh cracked pepper and youÂll have a 5 minute meal.

I had a Vietnamese rice noodle soup from Pho Pasteur that was out of this world. I basically just recreated the recipe on my own, but it's pretty simple and measurements aren't important other than deciding how much you want to make. I also tried cooking the chicken myself separately, as well as making a chicken stock, but I found that using the leftover meat from those rotisserie chickens you buy at the grocery store actually had the most flavor. Anyway, here is how to do it, and again, just adjust amounts to how many you're feeding.

It's basically a clear, chicken broth so you can use home made or canned chicken broth that you toss some carrot/onion/celery in and let cook a bit. If you do that, strain the broth - you just want plain broth for the soup. You add some finely sliced scallion, s&p, and torn chunks or pieces of cooked chicken from your roast to the hot broth. You're not actually cooking anything from this point forward as the chicken is already cooked as well as the noodles, you're just "wilting" the veggies via the hot broth. Cook up some thin rice noodles according to the package - I've used the thicker ones more like linguini, but I like the fine rice noodles better in this particular soup, and the fine ones are the traditional way to serve it. Add the cooked noodles to the broth and taste for more s&p. Then right before you serve it, you add fresh cilantro leaves. I'm heavy handed because I LOVE fresh cilantro. But my son hates it so I add the cilantro to the serving bowls so he doesn't get any in his. Then each person is supposed to have a plate of fresh mung bean sprouts - the thicker ones usually used in Asian dishes, not the fine sprouts - and a wedge of fresh lime along with a bunch of fresh Thai basil. Each person can add as much as they like of the mung beans and fresh basil leaves and squeeze in as much lime as they like. And we always eat it with chopsticks, which is loads of fun lol!! You're supposed to just slurp the broth right from the bowl.

It's a light, refreshing soup that's really filling because of the noodles and it also has bursts of flavor from the cilantro and the Thai basil. And it really has to be Thai basil because it has a slightly different taste and smell from sweet basil. I specifically planted Thai basil in my garden last year just so I could make this soup properly!! It's one of my favorite dishes.

Lisa

Woodie girl, you have done it now. I have to have that Chicken A La King for my dinner tonight. I just happen to have leftover rotisserie chicken and the Chicken Tettrazini I make is too time consuming. I had lost my recipe and that looks like a good one.

Beverly

I have a whole file of recipes using leftover chicken (or turkey). I make so much chicken soup, I need a large repertoire, so I once posted a similar request here.

I like the suggestions others have made. Here are a few more of our favorites:

Mexican chicken (or turkey) & barley chili (from the back of a barley box!)

1 c chopped onion
1 clove garlic, minced
1 T vegetable oil
2 c water
¾ c quick barley
1 16-oz. Can tomatoes, undrained, chopped
1 16-ounce can no salt tomato sauce
1 14 ½ ounce chicken broth (~ 1 ¾ cups)
1 11-ooz can whole kernel corn, drained
1 4-oz can chopped green chilies, drained
1 T chili powder
½ t ground cumin
3 c chopped, cooked chicken breast (or turkey)

1 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients except meat. Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Add cooked chicken or turkey; continue simmering 5-10 minutes or until meat is heated through and barley is tender. Add additional water or chicken broth if chili becomes too thick upon standing. Makes 9 cups.

*******
You said no chicken salad, but I don't think this is the kind you meant. I love this; it's colorful as well as yummy.
Banana "Paella" Salad

2 - 2 ½ c water
1/8 ¼ tsp saffron
1 c uncooked rice
2 ¼ tsp salt (divided)
2 T tarragon vinegar
2 T vegetable oil
1/8 tsp dried mustard
2 ½ c diced cooked chicken (I usually just use it all)
1 tomato, peeled (I dont usually peel it) and diced
½ c cold cooked peas
¼ c chopped onion
1/3 c chopped celery
salad greens
6 bananas

In a large saucepan, bring water to boil. Add saffron. Stir in rice and 1 ¼ tsp of the salt. Cover tightly and cook over low heat until rice is tender and water absorbed, around 20-25 minutes.

Add vinegar, oil, remaining 1 tsp salt, and dry mustard. Cool to room temperature. Stir in chicken, tomato, peas, onion, and celery. Cover and chill until ready to serve.

Turn into bowl lined with salad greens. Peel bananas and cut in half lengthwise, then crosswise. Put on top of bowl. OR: put greens on plate, then salad, then banana.

Serves 6.

****

Lindac shared this recipe for chicken pot pie. She uses a lard crust, but I don't, so she modified it for me:

Make a gravy out of sauteed onions and celery and carrots.....sauteed in about 3 T. schmaltz if you have any and some oil to cut the schmaltz...it can be so rich....or use margerine.....when the veggies are soft....add about 2 T flour, toss it around, add a can of chicken broth and stir and bring to a boil.....salt and pepper to taste.....add about a cup of frozen peas and a cup and a half or so of the cut up cooked chicken and a small can of drained sliced mushrooms....put into a straight sided casserole and top with a "cookie" of bisquick and water dough....don't seal the edges.....and top with shopped parsley....bake at 350 until browned and bubbley....about 30 to 40 minutes.

***

You can use cooked chicken in a lot of recipes that call for raw minced -- like curries, spring rolls, potstickers, etc. And if you have leftovers of some interesting sauce or gravy, you can put chicken bitz on toast, rice, or noodles and pour it over. Throw in any random mushrooms, cherry tomatoes, etc. you have lying around, put a bit of parsley on top, and the family will think you dreamed up a gourmet recipe.

Yum, chicken pot pie sounds good right now, we're having a snow storm and it's windy, cold, snowy. So, no diner style hot chicken sandwiches?

You could make a chicken lasagna with an alfredo type sauce or chicken alfredo or a chicken and pasta thing like this. I haven't tried the recipe yet, I saved it because it sounded like something Elery would love.

Greek Chicken & Pasta

5 oz. ziti, rigatoni or other big pasta
1 t olive oil
1/2 tsp minced garlic
3 T chopped red onion
1 -1 1/2 cooked chicken breasts, cubed
1 small jar (5-6 oz) marinated artichoke hearts, drained & chopped
1/3 large tomato chopped
3 T crumbled feta cheese
1 T fresh parsley
2 tsp lemon juice
3/4 tsp oregano
Salt & Pepper to taste

Boil pasta in salted water according to package directions until al dente. Drain. While pasta is boiling, heat olive oil in medium skillet, add garlic and onion. Saute for about 2 minutes. Reduce heat and add remaining ingredients. Heat through and serve. May add a lemon wedge or sliced olives for garnish.

You could use it in a paella type dish instead of seafood, make chicken empanadas or quesadillas, reheat it with a good BBQ sauce and serve it with potato salad. You could make nachos with chicken instead of beef or make that chicken divan thing with the broccoli and cheese.

Boy, I'd better go out and buy a chicken!

Annie

If you'll Google "leftover chicken" (and put it in quotes), you'll get a ton of recipes.

Some more suggestions for you:

SOUR CREAM CHICKEN ENCHILADAS

2 Tblsp. olive or canola oil
1 cup finely chopped onion
3 cups cooked, shredded chicken
1/2 tsp. salt
2 cups shredded Monterey Jack cheese
12 corn tortillas
1/2 cup shortening, oil or lard (optional)
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 tsp. salt
1/4 tsp. white pepper
2 cups sour cream
1/2 cup (4 oz.) chopped green chiles
2 Tblsp. chopped cilantro

Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.

The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly.

The Tortillas: Soften the corn tortillas by one of the following methods:

· Wrapping tightly in plastic wrap and microwaving for 40 seconds,
· Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or
· Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper sacks as they are cooked.
Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish.
The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through.

Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each.

**Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish.

Source: Texascooking.com.

NALANIS CHICKEN AND BROCCOLI CASSEROLE

3 to 4 cups cubed or shredded chicken, cooked
1/2 cups butter or margarine
1/2 cups flour
2-1/2 cups light cream or milk (You may substitute 1-1/2 cup milk and 1 cup sherry, I like this combo the best)
2-1/2 cups chicken broth
3/4 cups grated sharp cheddar cheese
1/2 cup grated Parmesan cheese
juice of one lemon
1 Tblsp. prepared mustard
1 Tblsp. chopped parsley
2 Tblsp. finely chopped onion
2-1/2 tsp. salt
1/4 tsp. rosemary
3/4 cups mayonnaise
2 boxes (10 oz.) frozen or fresh broccoli, cut in bite size pieces
1 (8 oz.) pkg. fresh mushrooms, quartered
1/2 lb. spaghetti or noodles

In top of double boiler melt the butter, blend in the flour. Slowly add the cream (or milk/sherry mixture) and broth, stirring constantly. Add the grated cheese, Parmesan cheese, and lemon juice. Season with the mustard parsley, onion salt, pepper and rosemary. Cook, stirring until thickened. Remove from heat and add mayonnaise. Cool completely. Do this step before anything else.
Cook the broccoli until tender crisp. Sauté the mushrooms in a little butter. Add to the broccoli and set aside.
Cook the spaghetti or noodles until done.
In a large casserole arrange layers of spaghetti, chicken, broccoli/mushrooms, and pour the sauce over all. Bake uncovered, in a 350° F. oven until bubbly, about 35 to 45 minutes.

Source: Nalani Morris.

CHICKEN CAESAR LASAGNA
9 dried whole wheat or regular lasagna noodles
2 (10 oz.) containers refrigerated light Alfredo sauce
3 Tblsp. lemon juice
1/2 tsp. cracked black pepper
3 cups chopped, cooked chicken
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 cup bottled roasted red sweet peppers, drained and chopped
3/4 cup shredded Italian blend cheese

Preheat oven to 325° F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.

Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.

Source: Better Homes & Gardens 8/07.

CHICKEN PECAN TARTS

2 Tblsp. Butter or margarine
1 cup finely chopped pecan pieces
1 cup finely chopped cooked chicken
2 cups chopped celery
1/4 cup mayonnaise or salad dressing
1 Tblsp. Dijon mustard
1 pkg. (3 oz.) Cream cheese
1/4 tsp. Salt
2 tsp. Ground nutmeg
1 pkg. (7.5 oz.) regular refrigerated biscuits

In a large skillet, melt butter; add pecans and sauté until lightly browned. In a bowl, combine chicken, celery, mayonnaise, mustard, cream cheese, salt, and nutmeg. Add pecans; mix well. Separate biscuits; roll each into a 4-inch circle. Press into 10 foil bake cups, letting dough cover bottom and sides. Place foil bake cups in muffin pans. Spoon chicken mixture into bake cups. Bake at 425° F. for 12 minutes or until crust is golden brown. Yield: 10 servings.

CHICKEN ROLLS WITH AVGOLEMONO SAUCE

Filling:
3 Tblsp. butter
2-1/2 cups chopped onion
2 cups chopped celery

6 cups, cooked, diced chicken
1/4 cup copped parsley
1/4 tsp. nutmeg
1/4 cup grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper

Avgolemono Sauce:
1/2 cup butter
1/2 cup flour
5 cups hot chicken stock
Salt and Pepper to taste
6 egg yolks, beaten
1/2 cup fresh lemon juice

Phyllo:
2 lbs. (48 sheets)
1 lb. unsalted butter, clarified

Note: The original recipe calls for poaching bone-in chicken breasts in water with onions celery, bay leaf, parsley, salt and pepper. I cheat, and poach boneless breasts in chicken stock.

Filling: In a skillet, melt butter and sauté onion until soft. Add celery and sauté until tender.

In a large bowl, combine cooked chicken, parsley, nutmeg, cheese, salt and pepper. Add onions and celery from skillet, and mix well.

Avgolemono sauce: In a saucepan, melt butter and add flour. Cook gently, stirring constantly, about 2 minutes. Gradually add stock, stirring until sauce thickens and bubbles. Salt and pepper to taste. Add a little sauce to the beaten egg yolks and lemon juice, to temper, then stir the yolk mixture into the sauce. Simmer over low heat a few minutes, stirring constantly. Add 1-1/2 cups sauce to the chicken mixture, mix well. Reserve remaining sauce - it will be used at serving, refrigerate.

Phyllo Preparation: Brush one phyllo sheet with butter, layer second sheet on top and brush with butter. Spread 2 rounded Tblsp. of chicken filling at one end of sheets, 3 inches from end and 2 inches from each side. Fold phyllo up over filling, to form a roll. Fold side edges in to enclose. Roll up, jellyroll fashion, to end of phyllo sheet. Seal with butter; brush outside with butter. (Rolls can be frozen at this point)

Makes approx. 24 rolls.

Place rolls on baking sheet and bake at 400° F for 25-30 minutes, or until golden. Reheat reserved sauce and serve with rolls. Garnish with chopped parsley, if desired.

Adapted from: Greek Cooking in an American Kitchen. St. Demetrios Church, Seattle, Washington. Posted by Oly at the ths.com Cooking Forum.

Don't bother making the
Cheesy Chicken Penne
6 out of 6 of us didn't care for it.

I had a leftover one tonight and made a reduced wine, broth, cornstarch gravy from the drippings. I poured it through a gravy separator to lose most fat.
With added chicken chunks served over noodles, it was delicious.
I make hot chicken salad a lot too.

How about chicken and waffles. We just talked about this here not to long ago. Kind of like SOS but with chicken on waffles.

I found this recipe on google. I'm thinking you could make a simple white gravy and add your precooked chicken and be good to go. I've only had it at diners or mom and pop type places.

David

I tried posting this earlier, but the site was down for some reason. Oh well....

Here are a couple of my favorite ways to use up cooked chicken.

(Beverly, you might try this tetrazzini recipe, it's really easy and quick!)

Chicken Tetrazzini

Serves 6

1/4 c butter
1/4 c flour
1/2 tsp salt
1/4tsp pepper
1 c chicken broth
1 c heavy cream
2 T sherry
2 c diced cooked chicken
8 oz fresh mushrooms, sliced
7 oz linguini or spaghetti
½ c grated parmesan

Preheat oven to 350F. Melt butter in large saucepan, whisk in flour and seasonings. Cook over low heat until smooth. Whisk in broth and cream and heat to boiling, stirring constantly. Boil and stir one minute. Stir in wine, chicken and mushrooms. Toss with cooked linguini and put into a 2 qt casserole. Sprinkle with parmesan, bake uncovered for 30 minutes or until bubbly and browned.

Here's one of Marilyn's recipes that I make often.

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Creamy Chicken Tortilla Soup
from Marilyn (DanaIN)

2 tablespoons olive oil
1 large onion; chopped
2 tablespoons minced garlic
4 corn tortillas (regular or fried)
1 (14 oz.) can diced tomatoes with chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon turmeric
2 cups chopped, cooked chicken
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese-optional
1 tablespoon chopped cilantro
juice from 1/2 fresh lime
1 cup diced, seeded Roma tomatoes or 1 cup salsa
Sour cream for garnish

Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot.

Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream.

Oh, Ruth, don't you just hate when that happens?