Creamy Chicken Enchiladas (one of Brandon's favorites, but slightly fattening!)
4 chicken breasts, cooked and diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. reduced fat sour cream
1 can Rotel tomatoes, drained
1 package of medium sized tortillas
2 can green chili enchilada sauce
1 packaged shredded monterrey jack and colby cheese
Combine the first five ingredients and mix well. Spread mixture evenly between the tortillas and roll each tortilla up. Place in a greased 9x13 pan. Top with green enchilada sauce and cheese. Bake 20-25 minutes, or until cheese is melted and bubbly, in a 400 degree oven. Serve with a green salad and Spanish rice.
Italian Beef Sandwiches
2-4 lb. roast
3 cloves garlic, minced
2-3 packages dry italian dressing mix (2 packages for 2-3 lb roast, 3 packages for 4lb roast)
1/2 c. water
whole wheat hoagie rolls
provolone cheese slices
Place roast in a crock pot. Spread garlic and italian dressing mix over roast and add water. Cook on low setting 8-10 hours. Remove meat and shred with forks. Return meat to crock pot and mix in with juices. Toast your hoagie rolls and top with meat and provolone cheese slices. This would also be good with a few sauteed red or green peppers and onions.
I hope everyone is having a wonderful fall, so far! I must admit, I love this time of year!
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