Chicken Enchiladas

5 Chicken Breast Fillets, Cooked and Cubed
1 tsp accent seasoning
1 can diced green chilies
1 can mushroom soup
1 can cream chicken soup
8 oz sour cream
home style four tortillas
1 can enchilada sauce
grated cheese

I always blend the soups and enchilada sauce in the blender because someone at our house doesn't like the texture of mushrooms. *Add the accent, and chilies to the soups and enchilada sauce and then stir in the sour cream. In each flour tortilla, fill with a scoop of chicken, a handful of grated cheese and some of the enchilada sauce. Roll up the tortilla and place on on a jelly roll pan or a 11X 13 inch cake pan - with the seam of tortilla down . Pour remainder of Enchilada sauce over all the tortillas and sprinkle with cheese. Bake in a 350 oven for 20-30 minutes Timbra Joslin

Julie's hints-*It makes a difference what temp. of enchilada sauce you use. You can always add salsa, or some chili powder to spice it up if it's not spicy enough for you. I've even added taco flavoring when all I had was mild enchilada sauce. (I've even just used canned chicken breast and it works too.)

Broccoli and Rice Casserole (side dish)

1 med onion, chopped
1 cup cup celery
2 pkg broccoli, frozen
1 small jar cheese whiz
1 can cream of chicken soup
1 cup regular rice

Cook rice as directed then, add all other ingredients and bake at 350 for 30 minutes. Elaine Crawford This is so yummy...it's great with chicken, pork chops
or whatever...

Sticky Buns

2 frozen bread loaves
1 lg pkg vanilla cook pudding
1 cube butter
1 cup brown sugar
2 T milk
cinnamon to taste

Sauce: Combine in sauce pan; cook pudding, milk, sugar,butter and cinnamon. Heat and stir until melted and blended.

First loaf: Pinch in pieces and lay on the bottom of a 9X13 greased pan and cover with 3/4 sauce mixture. Pinch second loaf in pieces and place on top the first loaf. Pour the rest of the sauce on top. Let rise for 2-3 hours. Cook 25 minutes at 350. Dump onto cookie sheet and just let everyone pick!

Southwest Breakfast Casserole

1 T Butter
1 pound bulk sausage
1 onion chopped
1 green pepper chopped
4 oz chopped green chilies drained
2 1/2 c grated Monterrey jack cheese
18 eggs
garnish sour cream and salsa

Grease inside of crock pot or butter well. Layer...Meat, onions peppers, chilies, and cheese, repeating until all ingredients are used. In a large bowl beat eggs until well blended then pour over meat mixture. Cover cook on low 7-8 hours. Serve with sour cream and fresh salsa serves 12

Avocado-Tomato Toss

1/3 Cup chopped fresh cilantro
1/4 C olive oil
2 T red wine vinegar
2 T fresh Lime juice
1/2 tsp salt
2 halved cherry tomatoes
1/3 c thinly sliced red onion
2 med avocados, halved and cut into chunks
4 large romaine lettuce leaves, shredded
1. Whisk together first 5 ingredients in large bowl. Add tomatoes, red onion, and avocados, gently stirring to coat. Serve over shredded romaine lettuce.

Chicken and Green Chile Enchiladas

3 1/2 C chopped cooked chicken
2/3 C *onion and garlic mixture
2 (4-oz) cans chopped green chilies
1 T chopped fresh cilantro
3 (10 oz) cans enchilada sauce
2 cups 8 oz) shredded Mexican four cheese blend, divided
8 (9 inch) burrito size flour tortillas
Preheat oven to 425. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce and 1/2 cup cheese. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up and place, seam sides down, in a lightly greased 13 x 9 inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining cup cheese. Bake covered at 425 for 20 minutes; uncover an bake 10 minutes or until cheese is melted and golden brown.

*Onion and Garlic Mixture: Makes about 1 1/3 cups It has a lot of uses. Its great as a base for French onion soup, spread on toast topped with your favorite cheese, stirred into mashed potatoes or hash browns or mixed into hamburger patties. 2 Cup s chopped onion (1 large onion) 1 Tbsp vegetable oil, 3 garlic cloves, chopped. Store in an airtight container up to 5 days.

Rhubarb Cake

4 C rhubarb
1 pkg dry white cake mix
3/4 c sugar
salt, sprinkle lightly
1 tsp vanilla
2 cubes margarine
2 cups boiling water

Use 9X13 cake pan; put cut up rhubarb in bottom of pan. Then sprinkle jello and sugar over rhubarb. Then sprinkle dry cake mix over rhubarb. In a bowl, pour boiling water, vanilla, salt and margarine. Pour this over mixture in a pan. Bake 1 hour at 300 Serve topped with whip cream or ice cream. Marilyn Larson