Chicken Enchiladas

From the kitchen of Carol Berlin

Whether you call them chicken enchiladas or enchilada casserole, this seems to be a favorite of many people. My husband has been asking me to make this dish for a while, and I finally had the ingredients to do it.

Ingredients:
4 chicken breast
2 cans cream of chicken soup
1 pt sour cream
3-1/2 C shredded cheddar or Monterery Jack cheese
12 tortilla shells, flour or corn
1/2 C onion, chopped

Grill chicken. Shred or dice.

Preheat oven to 350F. Lightly grease large baking dish.

Set some cheese aside for top. Mix chicken, soup, sour cream, cheese, and onions in large bowl.

Heat tortillas until flexible. Place 2 to 3 heaping tablespoons of mix in each tortilla. Roll filled tortillas and place in baking dish.

Pour remaining mix over tortillas. Sprinkle with cheese.

Bake uncovered for 30 minutes.

Top with sour cream and fresh salsa.

Variations:

• Cooked broccoli
• Green onions

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Tuna Casserole, minus the Tuna

From the kitchen of Pati Osterstock

Don't get me wrong; I love a really good tuna casserole. And this recipe, made with tuna, is a really good tuna casserole. But it is also an AMAZING chicken casserole. I realize that one problem some might have with this recipe is that I don't use a lot of actual amounts. It's really just some of this, and enough of that.

Ingredients:
Egg noodles
2-12.5 oz cans cooked chicken
1 12 oz. pkg of frozen peas
1 can cream of mushroom soup
1 can cream of chicken soup
A little milk
Shredded cheddar cheese

Preheat oven to 350 F. Cook and drain the noodles. Put in oven-safe casserole dish.

In a bowl, combine chicken, soups, milk, and peas.

Pour over noodles. Mix thoroughly.

Cover with cheese.

Bake uncovered for 30 minutes.

We like it sprinkled with lemon pepper.

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