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INGREDIENTS

• 1 (10 3/4ounce)can campbell creamy chicken verde soup
• 1/2 cup water
• 1/2 teaspoon garlic powder
• 2 cups cubed cooked chicken
• 4 8-inch flour tortillas, cut into strips
• 1/2 cup shredded cheddar cheese

DIRECTIONS

1. Preheat oven to 350°F.
2. Thoroughly mix the soup, garlic powder, and chicken.
3. When mixed, slowly stir in the tortillas.
4. Pour the mixture into a 2-qt shallow baking pan.
5. Sprinkle the cheese over the mixture.
6. Cover and bake for 25 minutes or until hot.

INGREDIENTS

• 2 cups monterey jack cheese, shredded
• 1 cup cheddar cheese, shredded
• 1 onion, chopped
• 1/2 cup sour cream
• 2 tablespoons fresh parsley (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 15 ounces tomato sauce
• 2/3 cup water
• 1/3 cup green peppers, chopped
• 1 tablespoon chili powder
• 1/2 teaspoon oregano
• 1/4 teaspoon ground cumin
• 1 clove garlic, minced
• 8 flour tortillas
• 1/4 cup cheddar cheese, shredded

DIRECTIONS

1. Mix Monterey jack cheese, cheddar cheese, onion, sour cream, parsley, salt and pepper; Set aside.
2. Combine tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally.
3. Reduce heat and simmer uncovered for 5 minutes; Pour into a 9-inch ungreased pie pan.
4. Dip each tortilla into sauce to coat both sides.
5. Spoon about 1/4 cup of the cheese mixture onto each tortilla.
6. Roll tortilla around filling.
7. Arrange the rolled tortillas seam-side down in a 13 x 7 inch baking dish.
8. Pour remaining sauce over enchiladas.
9. Sprinkle with 1/4 cup cheddar chesse.
10. Bake uncovered at 350 degrees for about 20 minutes, or until hot and bubbling.
11. Garnish with sour cream and sliced black olives.
12. **NOTE:After sprinkling with cheese, you may cover and refrigerate for up to 24 hours then bake uncovered in 350 degree oven for 35 minutes.

INGREDIENTS

• 1 lb ground beefor boneless skinless chicken breasts, chopped
• 1 cup chunky salsa, divided
• 8 ounces Velveeta cheese, cut up
• 10 flour tortillas
• 1 cupMexican blend cheese , shredded

DIRECTIONS

1. Brown meat;drain.
2. Stir in 1/2 cup salsa and Velveeta;cook and stir over medium low heat until Velveeta is melted.
3. Spoon 1/4 cup meat mixture down the center of each tortilla;roll up.
4. Place tortillas, seam side down,in a 9×13 inch baking dish.
5. Top with remaining 1/2 cup salsa.
6. Cover with foil and bake at 350 degrees for 15 minutes.
7. Remove from oven and top with mexican cheese blend.
8. Bake an additional 15 minutes,uncovered.
9. I like to serve these with sour cream.

INGREDIENTS

• 1 (16ounce)can tomatoes
• 1 (4ounce)can green chili peppers
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1 cup sour cream

DIRECTIONS

1. Place tomatoes (with juice), chili peppers, and seasonings in blender container.
2. Cover and process until smooth.
3. Add sour cream, cover, and process just until combined.

INGREDIENTS

• 1 lbground beef , drained
• 1 (15ounce)canenchilada sauce
• 1 (10 3/4ounce)cancream of mushroom soup
• 1 (10 3/4ounce)cancream of chicken soup
• 1/4 (4ounce)can green chilies
• 1 medium onion, chopped
• 3 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano
• 4-6 flour tortillas
• 2 cups shredded colby-monterey jack cheese, divided

DIRECTIONS

1. Preheat oven at 350°F.
2. Brown ground beef and drain.
3. Add the next 11 ingredients.
4. Simmer for about 5 minutes.
5. Layer a 9×13-inch pan with quartered tortillas.
6. Add about half of the meat mixture.
7. Add 1 cup of the cheese.
8. Repeat steps 4-6.
9. Put foil on top and bake on 350°F for 30 minute or till bubbly.