Chicken Enchiladas

One of Mike's favorite's!

Adapted from recipe by Linae Pickard:

1 can cream of chicken
small can chopped green chiles
1 can evaporated milk
1 can chicken
corn tortillas and grated cheddar cheese

Heat soup, chiles, and evaporated milk in saucepan and heat through stirring constantly. Shred up chicken and add and stir for another minute. (This next part isn't an exact science, but you can't really mess it up) In a casserole dish spray the bottom with cooking spray and put in one corn tortilla. Scoop about 1/4 cup of the wet mixture and spread over the tortilla, sprinkle a little bit of cheese. Layer another 2 corn tortillas over wet mixture and scoop about 1/2 cup wet mixture and spread over the tortillas, and top with more cheese. Next layer with 3 tortillas, and repeat method with 3 tortillas per layer until wet mixture is used up. Either go light on the cheese layers, or maybe go every other layer - you want it to be cheesy, but not TOO cheesy. After the last of the wet mixture is spread on top of the last layer of tortillas then cover with cheese and bake at 350 for 20-30 minutes, you want the cheese on top to be bubbly and starting to brown. Serve with green salsa and light sour cream

Goulash

From Kathy Miller

1 lb hamburger
1/2 green pepper, chopped
1 onion, chopped
1 8-oz. can mushrooms, drained
1 cup macaroni
1 can diced tomatoes
1 can tomato paste
1/2 tsp. chili powder
1 tsp Worcestershire sauce
1/4 tsp. paprika
1/8 tsp. oregano
Season salt and sliced cheddar cheese

Brown hamburger, green pepper and onion together about 15 minutes, or until meat is done. Add mushrooms. At same time, cook macaroni in boiling, salted water until tender (uncovered). When both are done, mix meat mixture, drained macaroni and remaining ingredients, except cheese slices, in a 1 1/2 qt. casserole dish. Top with sliced cheese and bake at 350 degrees for about 20-30 minutes.

Tuna New Orleans

Recipe from Kathy Miller

Serving Size: 5

1 tomato chopped 1/2 cup green pepper chopped 1 6 oz. can sliced mushrooms 1 tablespoon onion chopped

2 tablespoons butter 1 can cream of celery soup 2 cans tuna drained Hot Rice

Saute' tomato, green pepper, mushrooms and onion in butter for 5 minutes. Add can of soup and heat for 5 minutes. Add drained tuna and heat for 2 more minutes. Serve over hot rice. Serves 4-6.