WOW Chicken Enchiladas

• 12 chicken tenderloin pieces
• 8 oz. cream cheese, softened
• 8 oz. sour cream
• 2 1lb. pkg Monterrey cheese (I like the kind with jalapenos), shredded
• 1 can chopped green chilies
• 8 green onions, chopped
• 1 can cream of onion soup
• 1 can cream of chicken soup
• 1 cup picante sauce
• 12 regular size flour tortillas

Boil chicken tenders in water until done. Let cool. In a small bowl mix both soups and picante sauce. Set aside. In a large bowl, mix cream cheese, 1 pkg. cheese, sour cream, green chilies, and green onions. Shred chicken by hand or in a food processor. ( I use the processor!) Add the chicken to the cheese mixture. Put half of the soup mixture in the bottom of a greased 9x13 baking dish. Heat tortillas in microwave to soften. Spread 4 tablespoons of the cheese mixture in the tortillas, and roll up. Put the seem down. Repeat until all 12 tortillas are filled. Pour the second half of the soup mixture over the enchiladas. Spread second package of Monterrey cheese over the top. Bake at 350 degrees for 15-20 minutes or until cheese is melted. Enjoy! Yes, the taste wow you!

This recipe was given to me by Amanda Dobbins! Julie H

Frito Casserole

• 1 pkg Spanish rice, cooked
• 1 1/2 lb hamburger meat, browned
• 1 can Ranch style beans
• 1 can Rotel
• 1/2 can chopped black olices
• Shredded Cheddar
• 1 bag regular size Frito's

Mix all together in a bowl. Place in a 9x13 pan. Cover top with shredded cheese and top off with Frito's. Bake at 350 for approx. 20 minutes.

Gina J

Chicken Enchilada Casserole

• Corn Tortillas, cut into strips
• green onions chopped (optional)
• 2 small cans of green chilies (or 1 large can)
• Cooked chicken breasts, cut into bit size pieces (as much as you want)
  
  Sauce:
• 8 oz sour cream
• 1 can cream of chicken soup
• Velveeta - as much as you like
• Jalapeños diced to taste (optional)
• Blend over low heat until cream

Layer all ingredients in whatever order you choose. Top casserole with grated yellow cheese. Bake at 350 til bubbly. Leftovers keep well in freezer and can be made a day ahead and refrigerated.

Enjoy.... Kristi H