Main Dishes

Sour Cream Enchiladas

Linda B.

2 cans cream of chicken soup

2 c. sour cream

4-6 chicken breasts cooked and cubed

1 small can chopped green chilies (mild)

1 bunch green onions, chopped

1 small package corn tortillas (about 10) tear or cut into pieces

3 c. shredded cheddar cheese, divided

Combine all ingredients except 1 c. shredded cheese, mix well.  Put into a greased 9x13 pan.  Bake at 350 degrees for about one hour or until heated through.  Top with reserved cheese and bake until melted.  Serve with chips and salsa.

Southwest Chicken Salad

Linda B.

Marinade:

3 Tablespoons honey

3 Tablespoons lime juice

3 Tablespoons yellow mustard

1 Teaspoon cilantro

Salad:

3 packages of the Already Salad mix

2 1/2 lbs. grilled boneless chicken breast, cut into cubes

 1 container of cherry tomatoes cut in half

4 1/2 Tablespoons chopped peppers (any color)

2 cans sweet corn

1 can black beans

1 can olives

2 cups shredded cheese

Doritos chips

Dressing:

12 Tablespoons ranch dressing

4 Tablespoons sour cream

1 1/2 Teaspoons apple vinegar

1 1/2 Teaspoons lime juice

1 1/2 Teaspoons chili powder

3 Dashes of onion powder

3 Dashes garlic powder

3 Dashes of cumin

Fixings:

Chopped avocado

Quartered lime to squeeze on the salad

Directions:

1.  Mix together the marinade ingredients   Add the cook chicken and coat with marinade.  Set aside.  Can do this part the night before.

2.  In a pan spritzed with nonstick spray, cook tomatoes and corn over high heat until slightly charred.

3.  Place lettuce in a bowl, and top with marinated chicken, tomatoes, corn, peppers and black beans.

4.  Top with cheese and chips.  Add the chopped avocado.

5.  In a small dish, combine all the ingredients for the dressing and add  3 teaspoons of water.  Add to each salad individually.

6.  Squeeze on some lime and enjoy.