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.
