Chicken Enchiladas

 From the kitchen of Jean McGee

4 chicken breasts, cooked and shredded or cubed
2 cups sour cream
2 cans cream of chicken soup
4 green onions, chopped
1/2 cup (1 4-oz can) chopped green chile
2 cups Monterey Jack cheese, grated
2 cups Longhorn or Cheddar cheese, grated
1 dozen flour tortillas

Combine the sour cream, soup, onion, chile, and Monterey Jack cheese. Measure out 2 cups and add to chicken. Fill tortillas with chicken mixture and roll up. Place in a 9x13 dish/pan. Spread remaining sour cream mixture on top of rolled tortillas and top with Longhorn or Cheddar cheese. Cover with tinfoil and bake at 350 degrees for 45 - 60 minutes.

Hint: Spray bottom of dish with oil and spread a small amount of sour cream mixture before adding rolled enchiladas. This will help prevent the bottom from overcooking. It also helps to place the dish on a cookie sheet while baking.

Quiche Divine

1 cup shredded swiss cheese
6 slices bacon, cooked and crumbled
3/4 cup diced ham
2 green onions
1/2 green pepper
3 eggs, slightly beaten
1 cup light cream
1/2 tsp. lemon peel
1/2 tsp salt
pinch of pepper
1/4 tsp, dry mustard

Bake pie shell for 5 minutes at 425 degrees. Remove from oven and arrange cheese, bacon, and ham in the bottom of the shell. Sprinkle with chopped green onions and green peppers. In a medium bowl combine eggs, cream, lemon peel, salt, pepper, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes. Serves 8

Green Chile Enchilada Casserole

Another great one from the kitchen of Jean McGee
Brown 1 lb Ground Beef in a large skillet
Add chopped onion and cook until tender
Then add and mix thoroughly:
1 can green chile (or equivalent amount of frozen)
2 cans cream of chicken soup
1 can milk

Layer in a medium casserole dish:
Meat Mixture
Corn Tortillas (Torn into pieces)
Meat Mixture
Grated Cheddar Cheese (or colby or co-jack)
Repeat

Bake at 350 for 30-40 minutes until heated through.

Top it with sour cream, lettuce, and tomato.

I think I'll make this for the football potluck!

Company Ham Casserole

1 (8 oz.) box thin spaghetti
Salt
2 T. minced onion
6 T. margarine
6 T. flour
2 c. milk
1 c. half and half
1 c. chicken broth
3 c. diced ham
10 oz. frozen peas
1 c. cheddar cheese, shredded
¼ c. parmesan cheese, grated
Directions: Cook Spaghetti in boiling, salted water. Drain. Sautee onion in margarine. Stir in flour. Turn off heat, stir in milk, half and half, and broth. Turn on medium heat and cook stirring until thickened. Add ham, peas and spaghetti. Add salt and pepper to taste. Turn half of mixture into shallow 2 quart baking dish. Sprinkle with half of cheeses. Add remaining spaghetti mixture. Sprinkle with rest of cheeses. Bake at 350 for 30 min.

-Niki

My family really likes this one!

Chicken Cordon Bleu Bake

2 pkg. reduced sodium stuffing mix
1 can cream of chicken soup
1 cup milk
1/2 tsp. pepper
3/4 lb. sliced deli ham, cut into 1 inch strips
1 cup swiss cheese shredded
2 cups cheddar cheese shredded, divided
2 cups cooked chicken cubed

Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9 x 13 dish. Sprinkle with pepper. Layer with ham, swiss cheese, and 1 cup of cheddar cheese, soup mixture, and stuffing. Sprinkle with remaining cheddar cheese. Cover and bake at 350 for 45 minutes. Uncover and bake for 10- 15 minutes longer.

I got this recipe off of my friends blog and loved it! It is a yummy comfort dish that is really easy to make! Enjoy!

-Diana