Chicken & Cheese Enchiladas

Chicken & Cheese Enchiladas

Source: Angee W.

My cute sister gave me this recipe and it's a must-try!

Ingredients:

1 (10.5-ounce) can cream of chicken soup

1/2 cup sour cream

1 (4-ounce) can chopped green chiles

1 bunch green onions, sliced

1 cup salsa

2 tsp chili powder

3 chicken breasts, cooked and shredded

1 cup Monterey Jack cheese, shredded

6 flour tortillas

Preparation:

In a medium bowl, stir together soup, sour cream, chilies, green onions, salsa, and chili powder. In a large bowl, stir 1 cup salsa mixture, all shredded chicken, and 1/2 cheese. Divide the chicken mixture evenly among the tortillas. Place tortillas seam side up in 11x8 pan. Spread remaining salsa mixture over tortillas. Cover with foil and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Cook an additional 5 minutes, or until cheese is melted. Garnish with shredded lettuce, chopped tomato, more sour cream and/or salsa.

Serves 6

Shepherd's Pie

Shepherd's Pie

Source: Mary S.

I got this classic recipe from my sister then made a few changes to it. This is the way my family likes it best.

Ingredients:

10 red potatoes, cut into chunks (don't peel)

1 pound ground hamburger

1 (10.5-ounce) can cream of chicken soup

1 (10.5-ounce) can cream of mushroom soup

1/4 cup water

salt and pepper

1 (14.5-ounce) can french-style green beans

1 1/2 cups frozen corn, thawed or 1 (15oz.) can whole corn

1/4 cup (or more) heavy whipping cream or milk 

1/4 cup (or more) butter, softened

1 cup cheddar cheese, grated

Preparation:

In a large pot, boil potatoes for 20 minutes or until tender. Meanwhile, brown hamburger in large skillet; drain. Add both soup cans and water to skillet to make soupy consistency. Salt and pepper to taste. 

Combine green beans and corn in a saucepan. Boil about 6 minutes; drain. 

Drain potatoes. In a bowl; mix potatoes, heavy whipping cream, and butter until potatoes are smooth and mixture is well blended. 

In 9x13 casserole dish; layer meat mixture, vegetables, and mashed potatoes. Bake at 350°  for 15 minutes. Top with cheese; bake additional 5 minutes, or until cheese is melted.

12 Servings

Ham Breakfast Casserole

Ham Breakfast Casserole

Source: Mitzi H.

This is an easy Sunday meal my family loves. It can be prepared and kept in the fridge, then pop it in the oven once you get home from church. Voila! My husband covers his portion with lots of salsa.

Ingredients:

1 (26-ounce) package shredded hash browns, thawed

1/2 cup butter, melted

1 1/2 cups diced ham, fully cooked

2 cups cheddar cheese, shredded

1 cup Swiss cheese, shredded

1/2 cup half & half cream

3 eggs

Preparation:

Generously spray a 9x13 casserole dish with cooking spray. Press hash browns evenly on bottom of pan and brush with melted butter. Layer with diced ham, then both cheeses. In a bowl, whisk together cream and eggs; pour over casserole. Bake uncovered at 350° for 30-40 minutes, or until knife comes out clean.

Serves 8-10