Chicken Enchiladas

Most amazing enchiladas I've ever had, better than the ones I've had in restaurants.

Oven 350

8 standard tortillas

1/2 c onion (white, red, or green)
2-7 cloves of garlic
1/4 - 1/2 c green pepper (optional)
2T butter to saute the above.

1/2 c sour cream*
1 - 10.75 oz can of cream of chicken soup (or cream of cheddar, celery, or mushroom)
2 c cooked chicken
1 1/2 c cheddar, shredded
1/4 c milk

Add sour cream and soup to saute mixture. After it becomes well mixed and hot reserve 1/2-3/4 cup for later.

Add chicken and half the cheddar cheese to remaining sauce and cook until warm.

Make sure the tortillas and nice and pliable, you don't want cracked tortillas and enchiladas sauce everywhere.

Fill tortillas with chicken and sauce, roll and put seam side down in ungreased 13x9.

Add milk to reserved sauce and pour over rolled tortillas and then sprinkle the remaining cheese on top. You can garnish with raw tomatoes, green onion, or green pepper before cooking. Or top with lettuce and tomatoes right before serving.


*You can also use 1/2 c milk, 2T vinegar, and 1T cornstarch.

Cheddar Chicken Pot Pie

Oven 375
Bake 20-25 minutes

1)
1 - 10.75 oz can of cream of chicken soup
1/2 c milk
1/2 onion, chopped
3 oz cream cheese
1/4 c celery, chopped
1/4 c carrot, grated
1/4 c Parmesan cheese
1/2 tsp salt

2)
3-4 c cooked chicken
10-16 oz cooked broccoli or mixed vegetables

3)
1T oil
1 egg
1/2 c milk
1 c buttermilk pancake mix
1 c shredded cheddar (or 1.5 c)

Combine all ingredients in set 1 and cook on stove until hot and all the cream cheese is melted. Stir in ingredient set 2.

Pour these into an ungreased 2 quart baking dish

From set 3. Beat together egg, oil, and milk. Add pancake mix and cheese and mix well. Spoon over chicken mix.

Bake uncovered for 20-25 minutes or until top is golden.

Parmesan Potatoes

Cut:
6 medium potatoes
into quarters or sixths, lengthwise

Melt:
6 Tbsp butter

Mix:
6 Tbsp parmesan
1/2 tsp salt
1/2 tsp garlic
1 tsp parsley
pepper to taste

Heat oven to 425.

Melt a little butter on a cookie sheet. Dip the potato slices in butter, then coat in parmesan mix.

Place on cookie sheet and bake for 20-30 minutes, turning once.

Cheesy Rice

Saute together:
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped

Mix with:
2 1/2 cups brown rice, uncooked
5 cups water
2 Tbsp butter
1 Tbsp chicken boullion
salt, pepper, garlic, and parsley to taste

Bring to a boil and simmer on low for approximately 40 minutes.
When the rice is done, add:
1 1/2 cups cheddar cheese, shredded

Stir until cheese is melted.

Cheese Ball

Taken from my mother's original post.

1# grated cheddar, preferably sharp
1# cream cheese
1 envelope Hidden Valley Ranch dry dressing mix

Blend thoroughly.
Shape into 1 large or 2 small balls.
Roll in ground pecans.
Refrigerate.

Serve with crackers or vegetable slices.