Chicken Enchiladas - Steph

1 chicken, boiled and deboned - chicken breast work just as good
3 cans cream of chicken soup
1 large container of sour cream
8 oz. shredded chedder cheese
8 oz shredded Monterey Jack cheese
1 chopped onion
1 - 2 chopped jalapenos peppers - optional!
1 pkg. flour torillas 10 - 12 count

combine soups, sour cream, and jalapeno(opt.) and heat. in tortillas, place chicken, onion, and cheeses. roll. place in 9X13 inch pan. when all are rolled, pour soup/sourcream mixture over them. Bake at 350' for 25-30 minutes!

i had these about a month ago...wonderful!

Mexican Chicken Chowder - Steph

2 1/2 cups chopped chicken
1 can whole kernal corn - drained
1 can condensed cream of potato soup
4 ounces diced green chiles - undrained
2 tablespoons snipped frest cilantro - optional
1 envelope taco seasonings mix
3 cups chicken broth
8 ounces sour cream
4 ounces cheez whiz processed cheeze

Crock Pot directions....
Combine chicken, corn, potato soup, green chilis, cilantro, taco seasong, and chicken broth. cover, cook on low for 8-10 hours or on high for 4-5 hours.

combine sour cream w/ 1 cup of soup mixture until blended. pour sour cream mixture and cheese into crock pot. cover let heat 5-10 minutes.

This melts in your mouth.....i've had it twice in the past month! yum!

Ravioli Bake. by Connie

I hate the name of this dish but I can't think of anther one. Ravioli makes me think of Chef Boyardee or however you spell it...from a can....you dump it and it all slides out in one big gross glob. This is far from that.

This is kid-friendly, fast and really great.

1 bag of frozen 5-cheese ravioli (Wal-mart brand "great value")
1 normal sized jar of tomato sauce of your choice (you can add 1/2 lb of ground beef if you want)
1 medium container of ricotta cheese, again, I use great value
Mozarella cheese (about 3 cups)
Parmesean cheese (fake or real about 1 cup)

You can double this and you will be eating it forever.

Pre-Heat oven to 375. Spray a medium sized casserole dish with non-stick spray. Pour half of the sauce in the bottom. Layer ravioli and all cheeses reserving some Mozarella for the top. **Hint: scoop all of the Ricotta that you are going to use in one big glob over the pasta then pick it up with your hands, break it up with your fingers, and sprinkle it around).

Pour remaining pasta sauce and top off with remaining Mozarella. At this point you can cover appropriately and freeze for a later date (the ravioli should still be frozen so this should not be a problem) or you can cook it. I think this is a super meal to take to a friend who might be in need in one way or another.

Bake COVERED in oven about 30 minutes then uncovered for 10 more.

You can spruce this up as much as you like. Add spinach, black olives, herbs, ground beef to the sauce but this is my girls' preferred version. I always buy a couple of boxes of great value garlic Texas Toast to go with it and this is a fast great meal. This is also something the kids can help do.

Mango Chicken - Steph

2-3 cups of rice cooked
2-3 Chicken Breasts cut into thin strips
can of pinapple chunks
one cup of frozen corn
one cup of sliced carrots
one cup of diced mango (fresh or in jars found in cooled produce section)

saute' chicken strips in butter, salt and pepper first. set aside. in a pot combine the can of pinapple chunks w/ juice, corn, carrots, and mango. warm the mixture for just a few minutes. you do not want them cooked only warm.

serve the rice topped w/ the fruit/veggie mixture and the chicken strips on top.

just got this recipe....i think i'll try it this weekend!

Steph