Chicken enchiladas
Ingredients:
3 or 4 skinless, boneless chicken breast
1 bag doritos
1 sm. jar of cheez whiz
1/2 can Rotel
1 stick butter
1 can cream of chicken soup
1 can cream of mushroom soup
cooking instructions:
Preheat oven to 350 degress, and lightly spray a casserole dish with cooking spray. Cook chicken. Then in a skillet on low heat mix all creamy and liquid ingredients for sauce. Then layer doritos, chicken, sauce 2 times, and bake for 30 min. Once on your plate you can top it with with salsa, sourcream, olives, shredded cheese, and yes, Lisa, even green chilles.

This is my other go to recipe. It can be prepared ahead of time. This hearty salad is great if you are busy all day and need something for supper. Make it that morning or the night before, put it in the refrigerator, then that evening take it out, toss, and yell supper. I love it for 7:00 p.m meetings where I need something to take. Sunday evening potluck, and you’ve been at church all day or with friends.
Salad Delicious
Ingredients:
1 hard iceburg lettuce
1 pkg. spinach
1 bunch green onions (optional)
1 lb. bacon friend and crumbled
1 pkg. frozen peas
6 hard boiled eggs
In a very large mixing bowl tear the lettuce. trim the spinach, dry on towel, and pull apart to match lettuce. Thaw the frozen peas, but dont cook them. Trim green onions and cut up. Put all in bowl with chopped eggs and crumbled bacon.
Dressing:
2 Cups Mayo
1 Cup sour cream
1 pkj. Hidden Valley dressing mix (dry not prepared)
Mix thoroughly, spread over top of salad like icing, dont mix in. Set over night or make that morning in refrigerator. next day, take out of refrigerator, toss, and serve















