2 Cups of Shredded Chicken
2 Cans Chopped green chilies
2 cans Cream of Chicken Soup
8 oz sour cream
½ cup green enchilada sauce
3 cups of grated cheese (I use a mixture of monetary jack, mozzarella, and cheddar)
8-10 Flour Tortillas
In a large bowl, combine chilies, soups, and sour cream. In another bowl combine your shredded chicken and green enchilada sauce. Put about 1 cup of soup mixture in the bottom of a 9 x 13 casserole dish. In each tortilla place 1 tablespoon of soup mixture, shredded chicken and some cheese. Don’t fill them up too full. Roll them up and place seam side down in the casserole dish. I usually can get 8-10 enchiladas depending on how much filling I put in each tortilla. After you have rolled all your enchiladas, pour remaining sauce over the top and then sprinkle with cheese. Bake at 350* covered for about 30 minutes. Take foil off then bake another 20 minutes or until hot and bubbly.
6-8 Fresh Peaches- peeled and sliced
1 yellow cake mix
2 sticks of butter (divided)
1 ¼ cup brown sugar (divided)
¾ Cup oats
Melt 6 Tablespoons of butter and mix in ¾ cup of brown sugar. Pour into the bottom of a 9 x 13 pan. Pour sliced peaches over brown sugar mixture. In a separate bowl, combine cake mix, ½ cup brown sugar, and oats. In a separate bowl melt 1 stick of butter and then pour over cake mixture. Mix until it becomes crumbly. Pour mixture over peaches.With the remaining 2 Tablespoons of butter cut into chunks and put on top of cake mixture. Bake at 375* for 25-30 minutes or until bubbly and lightly browned.
2 (8oz) packages of cream cheese, softened
1/2 Cup Mayonnaise
1 (4.5oz) can chopped green chilies, drained
1 Cup grated parmesan cheese
1/2 cup shredded swiss cheese
1 (12oz) jar marinated artichoke hearts, drained and chopped
1/4 Cup canned chopped jalapeno peppers, drained (we put all of this in and it was really spicy, I would recommend leaving them out completely and have them there to garnish or or do half of a 1/4 cup)
1 (10oz) box frozen chopped spinach, thawed and drained
1. preheat oven to 350 degrees.
2. Mix together cream cheese, mayo, in bowl until smooth. stir in green chilies, parmesan cheese, swiss cheese, artichokes, peppers, and spinach. put in 8x8 baking dish.
3. Bake for 30 mins or when slightly brown.
Serve with Baguette sliced into thin pieces , or ritz crackers or any others you might like.
3/4 Cup Sugar
1 Cup Flour
3 T. Cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/3 cup melted butter
1 1/2 tsp. vanilla
Beat until smooth pour into 8x8 pan
1/2 cup sugar
1/2 cup brown sugar
4 T cocoa
Sprinkle evenly over top of cake batter. Then pour 1 1/4 cup of boiling hot water over the top.
Bake at 350 for 35 to 40 mins. Let stand 15 mins.
To see if done poke the edge of the cake if it comes out clean done. If you do it in the center it will come out gooey because of the fudge. So I try to poke an ege that doesn't look gooey.