Chicken Enchilada Casserole
Submitted By;
Cheryl Deacon
Filling:
1 Cup chopped onion
½ Cup chopped green pepper
2 Tbls butter
1 (4oz) can diced green chilies
2 Cups shredded chicken
Sauce:
3 Tbls butter
¼ Cup flour
2 ½ Cups chicken broth
1 Cup Sour cream
1 ½ Cups shredded jack cheese
12 Corn tortillas
Cook onion and green pepper in 2 Tbls butter until tender. Combine with chicken and chilies.
For Sauce: melt 3 Tbls butter. Stir in flour. Stir in chicken broth all at once. Cook until thick and bubbly. Remove from heat. Add sour cream and ½ cup cheese. Coat 9X13 pan with sauce. Layer tortillas, chicken mixture and sauce until pan is full. Top with grated cheese. Bake uncovered at 350 for 25 minutes.
I use the disposable aluminum pans for easy clean up and I get 2 square (8×8 size) casseroles out of this recipe.
Share one with a friend or freeze one for another night!
Blackberry, Raspberry Jello Salad
Submitted By;
Sondra Hepburn
1 – 3 oz package blackberry jell-o
1 – 3 oz package raspberry jell-o
20 oz can of pineapple, drained
1 large can blueberry pie filling
8 oz package of cream cheese (softened)
1 cup sour cream
1 teaspoon vanilla
½ cup of sugar
½ cup pecans
Dissolve jell-o in 2 cups boiling water and pour into a 9”X13” dish. Place dish in fridge. When jell-o is slightly set pour pineapple over top and then the blueberry pie filling. Mix together cream cheese, sour cream, vanilla, and sugar. When jell-o is completely set spread on the cream cheese topping. Sprinkle with ½ cup pecans.
