1 can (14 oz) artichoke hearts, drained, coarsely chopped
1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
1 package (8 oz) cream cheese, cubed, softened
1 can (4.5 oz) Old El Paso® chopped green chilies, undrained
1/2 medium red bell pepper, chopped (about 1/2 cup)
1/2 cup shredded pepper Jack cheese (2 oz)
1 bag (14 oz) round tortilla chips
Spray 1- to 1 1/2-quart slow cooker with cooking spray. In medium bowl, mix all ingredients except pepper Jack cheese and tortilla chips; spoon into cooker.
Cover; cook on Low heat setting 2 to 3 hours.
Stir pepper Jack cheese into artichoke mixture. Cover; cook on Low heat setting about 5 minutes longer or until cheese is melted. Serve with tortilla chips.
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Tuesday, April 27, 2010
Slow Cooker Shredded Beef Nachos
Nachos
1 (3-lb.) boneless beef chuck roast, trimmed of fat
1 (1 oz) pkg. Old El Paso® Taco Seasoning Mix
2 garlic cloves, minced
3 tablespoons brown sugar
10 oz. restaurant-style tortilla chips
Toppings
4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4 cup sour cream
3/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup sliced green onions
1/4 cup sliced ripe olives
2 tablespoons chopped fresh cilantro
Place beef roast in 3 1/2 or 4-quart slow cooker. Sprinkle taco seasoning mix, garlic and brown sugar over beef.
Cover; cook on Low setting for 8 to 9 hours.
Just before serving, place all topping ingredients in individual serving dishes. Remove beef from slow cooker; place on large plate. Shred beef with 2 forks; return to slow cooker and mix well.
To serve, have guests place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top nachos with desired toppings. Beef mixture can be held on Low setting for up to 2 hours.
1 (3-lb.) boneless beef chuck roast, trimmed of fat
1 (1 oz) pkg. Old El Paso® Taco Seasoning Mix
2 garlic cloves, minced
3 tablespoons brown sugar
10 oz. restaurant-style tortilla chips
Toppings
4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4 cup sour cream
3/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup sliced green onions
1/4 cup sliced ripe olives
2 tablespoons chopped fresh cilantro
Place beef roast in 3 1/2 or 4-quart slow cooker. Sprinkle taco seasoning mix, garlic and brown sugar over beef.
Cover; cook on Low setting for 8 to 9 hours.
Just before serving, place all topping ingredients in individual serving dishes. Remove beef from slow cooker; place on large plate. Shred beef with 2 forks; return to slow cooker and mix well.
To serve, have guests place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top nachos with desired toppings. Beef mixture can be held on Low setting for up to 2 hours.
Meatballs and Creamy Rice Skillet Supper
3/4 cup uncooked regular long-grain white rice
1 can (10 3/4 oz) condensed cream of celery soup
2 cups water
1 1/2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
1 box (12 oz) frozen cooked Italian-style meatballs, thawed
Chopped fresh parsley, if desired
In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
Stir carrots and meatballs into rice mixture. Cover; cook 10 to 15 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.
1 can (10 3/4 oz) condensed cream of celery soup
2 cups water
1 1/2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
1 box (12 oz) frozen cooked Italian-style meatballs, thawed
Chopped fresh parsley, if desired
In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
Stir carrots and meatballs into rice mixture. Cover; cook 10 to 15 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.
Monday, April 26, 2010
Spinach Pull-Apart
3 tablespoons LAND O LAKES® Butter, melted
1 1/2 teaspoons garlic salt
1 package (8 oz) cream cheese, softened
1/4 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese (2 oz)
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and finely chopped
1/2 teaspoon dried basil leaves, if desired
1/4 teaspoon pepper
2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls)
1 cup marinara sauce, heated, if desired
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.
In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.
Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles.
Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.
1 1/2 teaspoons garlic salt
1 package (8 oz) cream cheese, softened
1/4 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese (2 oz)
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and finely chopped
1/2 teaspoon dried basil leaves, if desired
1/4 teaspoon pepper
2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls)
1 cup marinara sauce, heated, if desired
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.
In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.
Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles.
Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.
Sunday, April 25, 2010
Bacon Breadstick Focaccia
1 can (11 oz) Pillsbury® refrigerated breadsticks (12 breadsticks)
10 slices packaged precooked bacon (from 2.1-oz package)
1 egg, beaten
1 slice packaged precooked bacon, finely chopped
1/2 teaspoon chopped fresh parsley, if desired
Heat oven to 375°F. Unroll dough; separate into 12 strips. Starting at center of ungreased cookie sheet, coil bacon slices with dough strips into a loose spiral, pinching ends together securely as strips are added.
Drizzle or brush egg over dough, using all of egg to fill crevices. Sprinkle with chopped bacon and parsley.
Bake 20 to 25 minutes or until edges are deep golden brown. Cut into wedges; serve warm.
10 slices packaged precooked bacon (from 2.1-oz package)
1 egg, beaten
1 slice packaged precooked bacon, finely chopped
1/2 teaspoon chopped fresh parsley, if desired
Heat oven to 375°F. Unroll dough; separate into 12 strips. Starting at center of ungreased cookie sheet, coil bacon slices with dough strips into a loose spiral, pinching ends together securely as strips are added.
Drizzle or brush egg over dough, using all of egg to fill crevices. Sprinkle with chopped bacon and parsley.
Bake 20 to 25 minutes or until edges are deep golden brown. Cut into wedges; serve warm.
Saturday, April 24, 2010
Pizza Bubble Ring
6 to 8 tablespoons LAND O LAKES® Butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers® refrigerated flaky original biscuits
40 small slices pepperoni (about 3 oz)
8 oz mozzarella cheese, cut into 20 pieces
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated
Heat oven to 350°F. Spray 12-cup fluted tube pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.
Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.
Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.
One thing I'd like to change is to put some of the butter mixture and cheese in the bottom of the pan before putting the pizza balls in the pan. The time listed at the top is too long so I'd lessen the time to match your oven).
Mini Crescent Dogs
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)
Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)
Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
Wednesday, April 21, 2010
One Pan Chicken and Potato Bake
4 bone in chicken pieces - 1 1/2 lbs
1 1/2 lb potatoes, about 3, cut into thin wedges
1/4 c zesty Italian dressing
1/4 grated Parmesan cheese
1 tsp Italian seasoning
Heat oven to 400. Place chicken and potatoes in 13x9 inch baking dish. Top with dressing, sprinkle with cheese and seasoning. Cover. Bake 1 hours or until chiken is done(165) uncovering after 30 minutes.
1 1/2 lb potatoes, about 3, cut into thin wedges
1/4 c zesty Italian dressing
1/4 grated Parmesan cheese
1 tsp Italian seasoning
Heat oven to 400. Place chicken and potatoes in 13x9 inch baking dish. Top with dressing, sprinkle with cheese and seasoning. Cover. Bake 1 hours or until chiken is done(165) uncovering after 30 minutes.
Anything That You Have In Your Refrigerator Quiche
1 package of Pillsbury ready pie crust
1/2 chopped onion
2 cups of frozen broccoli florets
1 diced bell pepper
8 beaten eggs
1/2 cup half-and-half
1/4 teaspoon each of salt and pepper
1 1/4 cups shredded cheddar cheese
8 slices of deli ham
Line a 9-inch pie plate with the pastry. Trim; crimp edges as desired. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degrees F.
Meanwhile, in a large skillet cook onion, peppers and broccoli until tender. Drain on paper towels.
In a bowl stir together eggs, half-and-half, salt, pepper, cheese and ham Stir in onions, peppers, and broccoli mixture.
4. Pour egg mixture into the hot, baked pastry shell.
Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Let stand for 10 minutes before serving.
1/2 chopped onion
2 cups of frozen broccoli florets
1 diced bell pepper
8 beaten eggs
1/2 cup half-and-half
1/4 teaspoon each of salt and pepper
1 1/4 cups shredded cheddar cheese
8 slices of deli ham
Line a 9-inch pie plate with the pastry. Trim; crimp edges as desired. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degrees F.
Meanwhile, in a large skillet cook onion, peppers and broccoli until tender. Drain on paper towels.
In a bowl stir together eggs, half-and-half, salt, pepper, cheese and ham Stir in onions, peppers, and broccoli mixture.
4. Pour egg mixture into the hot, baked pastry shell.
Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Let stand for 10 minutes before serving.
Ham and Cheese Quiche
1 package of Pillsbury ready pie crust
1/2 chopped onion
8 beaten eggs
1/2 cup half-and-half
1/4 teaspoon each of salt and pepper
1 1/4 cups shredded cheddar cheese
8 slices of deli ham
Line a 9-inch pie plate with the pastry. Trim; crimp edges as desired. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degrees F.
In a bowl stir together eggs, half-and-half, salt, pepper, cheese, and ham.
Pour egg mixture into the hot, baked pastry shell.
Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Let stand for 10 minutes before serving.
1/2 chopped onion
8 beaten eggs
1/2 cup half-and-half
1/4 teaspoon each of salt and pepper
1 1/4 cups shredded cheddar cheese
8 slices of deli ham
Line a 9-inch pie plate with the pastry. Trim; crimp edges as desired. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degrees F.
In a bowl stir together eggs, half-and-half, salt, pepper, cheese, and ham.
Pour egg mixture into the hot, baked pastry shell.
Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Let stand for 10 minutes before serving.
Easy, Spicy Buffalo Wings
10 to 12 chicken wings
3 tablespoons butter, melted
1/4 cup hot sauce (we use a red taco sauce)
1 tablespoon honey
2 teaspoons paprika
1/4 teaspoon salt
1/8 teaspoon ground pepper
Cut off the wing tips at the first joint.
In a shallow dish, mix the melted butter, hot sauce, honey, paprika, salt, and pepper together. Tumble the chicken wings through the sauce, cover with plastic, and marinade for 30 to 60 minutes at room temperature. (For safety reasons, do not leave the chicken out for an extended period.)
Place the prepared wings on a boiler pan. Set the oven to broil. Set the pan about five inches from the elements. Broil for ten minutes or until done. Serve hot.
3 tablespoons butter, melted
1/4 cup hot sauce (we use a red taco sauce)
1 tablespoon honey
2 teaspoons paprika
1/4 teaspoon salt
1/8 teaspoon ground pepper
Cut off the wing tips at the first joint.
In a shallow dish, mix the melted butter, hot sauce, honey, paprika, salt, and pepper together. Tumble the chicken wings through the sauce, cover with plastic, and marinade for 30 to 60 minutes at room temperature. (For safety reasons, do not leave the chicken out for an extended period.)
Place the prepared wings on a boiler pan. Set the oven to broil. Set the pan about five inches from the elements. Broil for ten minutes or until done. Serve hot.
Friday, April 9, 2010
Lumpia
3-5 lbs ground pork (can subsitiute pork for beef)
3-4 stalks of celery diced
onion- diced
5-6 gloves of crushed garlic
salt and pepper according to taste
3 TBS oyster sauce
1 tsp pork bullion powder
Wrap with spring roll paper
Deep fry
You can add any veggies you want
Scott served his mission in the Phillipines and came home loving the food from there. Funny he doesn't like veggies from here and won't touch them. We had a friend that brought this Lumpia dish to our Easter potluck dinner in 09. Since we moved, I had to get the recipe from her so we can make it ourselves.
3-4 stalks of celery diced
onion- diced
5-6 gloves of crushed garlic
salt and pepper according to taste
3 TBS oyster sauce
1 tsp pork bullion powder
Wrap with spring roll paper
Deep fry
You can add any veggies you want
Scott served his mission in the Phillipines and came home loving the food from there. Funny he doesn't like veggies from here and won't touch them. We had a friend that brought this Lumpia dish to our Easter potluck dinner in 09. Since we moved, I had to get the recipe from her so we can make it ourselves.
Monday, February 8, 2010
Easy Ravioli Bake
Ingredients:
1 jar (26 to 28 ounces) tomato pasta sauce (any variety)
1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese (8 ounces)
2 tablespoons grated Parmesan cheese
Instructions:
Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.
1 jar (26 to 28 ounces) tomato pasta sauce (any variety)
1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese (8 ounces)
2 tablespoons grated Parmesan cheese
Instructions:
Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.
Thursday, December 31, 2009
Chicken Cordon Bleu
2 cans cream of chicken soup
6 boenless chicken breasts
6 slices ham
6 slices swiss cheese
1/4 cup floour
4 TBSP butter
6 toothpicks or wooden skewers
Pound chicken into cutlets, sprinkle with salt, place one slice of ham and cheese on each. Tuck is sides and roll and skewer closed. Coat each piece in flour and brown in pan of butter (approx 1 minute). remove and place in baking dish. Pour in cans of soup until each piece is covered. Cover and bake at 350 for 1 hour.
If desired you may add another piece of swiss cheese to the top of the chicken. Serve with rice or couscous.
From sis-in-law Cyndi
6 boenless chicken breasts
6 slices ham
6 slices swiss cheese
1/4 cup floour
4 TBSP butter
6 toothpicks or wooden skewers
Pound chicken into cutlets, sprinkle with salt, place one slice of ham and cheese on each. Tuck is sides and roll and skewer closed. Coat each piece in flour and brown in pan of butter (approx 1 minute). remove and place in baking dish. Pour in cans of soup until each piece is covered. Cover and bake at 350 for 1 hour.
If desired you may add another piece of swiss cheese to the top of the chicken. Serve with rice or couscous.
From sis-in-law Cyndi
Hawaiin Haystacks
Cook and dice chicken, mix with cream of chicken, celery, or mushroom soup and milk to make gravy
Chinese noodles
Diced onions
Sliced olives
Diced bell pepper
Diced tomatoes
Crushed or cubed pineapple with juice
Cooked rice
Haystacks are assembled individually according to taste.
This is what my family likes to put on theirs haystacks.
From my mamma
Chinese noodles
Diced onions
Sliced olives
Diced bell pepper
Diced tomatoes
Crushed or cubed pineapple with juice
Cooked rice
Haystacks are assembled individually according to taste.
From my mamma
Easiest BBQ Chicken EVER
boneless/skinless chicken breast
favorite bbq sauce
Preheat oven to 350
Pour sauce over chicken and bake for 45 minutes
favorite bbq sauce
Preheat oven to 350
Pour sauce over chicken and bake for 45 minutes
Baked Chicken
4 chicken breasts
1 TBSP mustard
2 TBSP milk
1/2 cup corn flakes crumbs
1 cup mayonnaise
2 TBSP parmesan cheese
1/2 cup breadcrumbs
Cut chicken breasts in half. Mix mayonnaise, mustard, parmesan cheese and milk together. Mix bread crumbs and corn flake crumbs together. Dip chicken into mayonnaise mixture and then into the bread crumbs mixture. Spray pan with Pam. Bake at 400 for 30 minutes.
From our friend Susan Lamb
1 TBSP mustard
2 TBSP milk
1/2 cup corn flakes crumbs
1 cup mayonnaise
2 TBSP parmesan cheese
1/2 cup breadcrumbs
Cut chicken breasts in half. Mix mayonnaise, mustard, parmesan cheese and milk together. Mix bread crumbs and corn flake crumbs together. Dip chicken into mayonnaise mixture and then into the bread crumbs mixture. Spray pan with Pam. Bake at 400 for 30 minutes.
From our friend Susan Lamb
Chicken Salad
3 Cups cooked, cubed chicken
1 cup chopped celery
2 TBSP lemon juice
3 hard boiled eggs
1 diced onion
1 cup mayonnaise
Combine all ingredients together. Make the day before you plan to serve, for better flavor. Refrigerate. Serve in Pita bread.
From our friend Susan Lamb
1 cup chopped celery
2 TBSP lemon juice
3 hard boiled eggs
1 diced onion
1 cup mayonnaise
Combine all ingredients together. Make the day before you plan to serve, for better flavor. Refrigerate. Serve in Pita bread.
From our friend Susan Lamb
Chicken Enchiladas
3-4 chicken breasts (cooked, cooled, shredded & sprinkled with garlic salt
2 cans cream of chicken soup
16 oz carton sour cream
1 pkg taco seasoning
19 oz can enchilada sauce
3-4 green onions, chopped
Sharp cheddar cheese, grated
2-3 packages flour tortillas
Mix soup and sour cream together in large bowl. In separate bowl, empty enchilada sauce. Put one cup of soup mixture into enchilada sauce and mix well. Then, take one cup of the enchilada/soup mixture out and add it back to the soup/sour cream mixture. To the SOUP mixture, add the taco seasoning, green onions, shredded chicken and 1 cup of grated cheese. Mix well. Spoon soup/chicken mixture into tortillas and roll up. Spread a very thin layer of enchilada sauce on the bottom of a 9x13 baking dish and then place rolled enchiladas side by side. Cover with enchilada sauce and more grated cheese. Cover with foil and bake at 375 degrees for 45 minutes. This recipe makes a lot and extra enchilada freeze very well. If baking frozen enchiladas, let them thaw on your counter all day before baking.
From sis-in-law Becky
Sunday Chicken
8 oz sour cream
8 chicken breasts
3 TBSP butter
1 pkg dry Italian seasoning
1 can cream of mushroom soup
Spoon above mixture over chicken. Cover and bake at 350 for 3 hours (or crock pot on high for 4 hours or low all day). Serve with baked potatoes, pour gravy mixture over them from the cooked chicken.
From sis-in-law Cyndi
8 chicken breasts
3 TBSP butter
1 pkg dry Italian seasoning
1 can cream of mushroom soup
Spoon above mixture over chicken. Cover and bake at 350 for 3 hours (or crock pot on high for 4 hours or low all day). Serve with baked potatoes, pour gravy mixture over them from the cooked chicken.
From sis-in-law Cyndi
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