White Chicken Enchiladas

1 dozen tortillas
2 cans canned chicken (or equivalent fresh: cooked and shredded)
1 onion, chopped
1 cup grated cheese
2 cans cream of chicken soup
8 oz. sour cream
1/2 cup milk
grated cheese for top
black beans (optional)
green onion (optional)
chopped green chilies (optional)

Mix together in a bowl the chicken, chopped onion, grated cheese, 1 can cream of chicken soup, sour cream, chilies, and black beans, if desired. Roll this mixture into tortillas.

In a separate bowl, mix 1 can cream of chicken soup with about 1/2 cup milk, or until it has reached the desired thickness. Add in chopped green onions if desired. Spread a small amount of this mixture in the bottom of 9 x 13 inch baking dish.

Place rolled tortillas into pan, and spread the rest of the topping over the top.

Sprinkle grated cheese over the top, and bake at 350 degrees until heated through. (about 30 - 45 minutes.

Indoor S'mores

6 cups Golden Grahams cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 Tblsp. butter
1 tsp. vanilla
1 cup miniature marshmallows (for the top)

Butter rectangular pan, 13 x 9 x 2 inches. Measure cereal and spread evenly into bottom of buttered pan. Microwave 5 cups marshmallows, the chocolate chips, corn syrup, butter, and vanilla in large microwavable bowl uncovered on high 2 minutes to 3.5 minutes, stirring after every minute, until mixture can be stirred smooth.

Press mixture into pan, using buttered back of a spoon. Sprinkle 1 cup miniature marshmallows on top if desired. Let stand uncovered at least 1 hour, or refrigerate for a firmer bar. Cut and serve. Store loosely covered at room temperature up to 2 days.

Barbequed Pork

Pork Tenderloin
9 oz. of your favorite BBQ sauce
9 oz. of apricot jam

Mix sauce and put in baking dish over pork. Cover with foil. Bake at 250 degrees for 4 hours.

Serve over rice.

Spinach Stuffed Mushrooms

1 pkg. Stove Top Stuffing for chicken
1 1/2 cups hot water
40 fresh mushrooms (about 2 lb.)
4 Tblsp. butter
4 cloves garlic, minced
1/2 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese

Heat oven to 400 degrees. Mix stuffing mix and water. Remove mushroom stems; chop stems. Melt butter in skillet. Add stems and garlic; cook and stir until tender. Add to stuffing with spinach and cheese; mix well.

Spoon into mushroom caps. Place in shallow baking pan. Bake 20 minutes or until tender.

Italian Sausage/Tomato/Spinach Pasta

1/2 lb. Italian sausage
1/2 bag (about 8 oz.) of favorite pasta
1 can (14 1/2 oz.) diced tomatoes with basil, garlic, and oregano, undrained
small carton of whipping cream
fresh spinach

Cook pasta as directed on package. Meanwhile, brown Italian sausage in large skillet. Cook on medium-high heat until cooked through. Add tomatoes and whipping cream. (may also add a little cornstarch if desired to thicken). Add spinach according to your liking shortly before serving. Serve over pasta and sprinkle with Parmesan cheese if desired.

Chicken and Red Bean Enchiladas

2 cups shredded Rotisserie Chicken
1 (15 1/2 oz.) can small red or pinto beans, drained
2 cups grated pepper Jack cheese
1 medium-large onion
2 Tblsp. olive oil
1 (15 oz.) can tomato sauce
1 (14 1/2 oz.) can chicken broth
3 Tblsp. sour cream
8 large flour tortillas
chopped fresh cilantro (for garnish)

Heat oven to 375 degrees. In a medium bowl, mix chicken, beans, and 1 cup of cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.

Heat oil in a large skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick (about 12 minutes). Reduce heat if sputtering. Add salt and pepper; add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.

Spread 1/2 cup sauce in a 13 x 9 x 2 inch ovenproof glass dish. Microwave tortillas until warm. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.

Bake until bubbly, about 20 minutes. Top with sliced onions and cilantro. Serve hot.

Crock Pot Chicken Tacos

4 frozen boneless, skinless chicken breasts
1 jar (16 oz.) salsa
1 cup sour cream
6 - 8 flour tortillas (or 2 cups rice)

Place chicken in greased 4 1/2 quart slow cooker. Pour salsa over the top. Cover and cook on high heat 6 - 8 hours or on low heat 10 - 12 hours. Shred chicken by pulling apart with two forks. During last hour of cooking, stir in sour cream.

Serve over rice or fold chicken mixture inside warm flour tortillas with lettuce and grated cheddar cheese, if desired.