Chicken Enchilada Casserole

• 1 lb chicken, cut into small pieces (5-6 chicken breasts) - I season with Montreal Steak Seasoning
  
• 1 onion, chopped
• 2 Tbs olive oil
• 2 (10 3/4 oz) cans cream of chicken soup
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• 2 cups grated colby jack cheddar cheese
• 1 (15 oz) package flour tortillas (can use corn tortillas too)

Preheat oven to 350 degrees.

Saute onion with olive oil in large frying pan over medium heat. Add chicken pieces and cook thoroughly. Remove from heat. Stir in soup, sour cream, and chilies. Stack tortillas and cut with sharp knife into thin strips. Add to chicken mixture and mix until coated. In a greased 9x13 pan, layer half of chicken mixture, and half of cheese; and repeat. Bake uncovered for 30 minutes or until golden and bubbly.

Serve with lettuce, tomato, sour cream, guacamole/avacado, tortilla chips and salsa

Express cooking directions: season and bake chicken until cooked. In a large mixing bowl, add soup, sour cream, chilies, diced tortillas, 1 1/2 cups of cheese. Dice up cooked chicken and add to the mixture. Pour into greased 9x13 pan. Sprinkle with remaining cheese and bake 30 min or until golden and bubbly.

Sloppy Jose with Spicy Ranch Sauce Yumminess

Sloppy Jose:
6 corn tortillas
2 cups cheese
1 cup spaghetti sauce

Place three tortillas in a skillet. Sprinkle half of the cheese on the tortillas. Layer the sloppy Joe sauce over the cheese. Sprinkle the remaining cheese over the sauce and place the other three tortillas on top of the cheese. Cook until tortillas are golden brown, flipping occasionally. Remove from the pan. Buen provecho!

Spicy Ranch Sauce:
3T Ranch dressing
1t Frank's Hot Sauce with lime
2 packets of Taco Bell Hot Sauce (Mild or Fire sauce could be substituted depending on how macho you feel.)

In a small bowl, mix the ranch, Franks Sauce and Taco Bell Sauce and prepare for yumminess.

Chicken Enchilada Soup

3 Tbs butter
1 cup green bell pepper, diced
1 cup onion, diced
1 can (4 oz) chopped green chilies, drained
1 Tbs chili powder
1 tsp cumin
1 1/2 cups monterey jack cheese, shredded
2 (10 3/4 oz) cans of cream of chicken soup
6 cups chicken broth
2 cups diced cooked chicken (2 cans Costco chicken)
about 12 corn tortillas, cut into 1/2 inch strips
1 1/2 cups sour cream

In a 3 quart sauce pan melt butter over medium heat. Add onions and pepper, cook until soft (about 3 min). Add chilies, chili powder and cumin and stir constantly for 2 minutes.

Add chicken soup and broth. Wisk the soup and broth until smooth.

Over medium heat, stir in tortillas, sour cream and cheese. Stir until cheese is melted and sour cream is blended.
Add chicken and heat through.

Remove from heat and serve immediately.

Yummy toppings include:
tortilla strips
avacado/guacamole
sour cream
more shredded cheese

Aunt Debbie's World Famous Enchiladas :)

1 pound ground beef, browned & drained
12 small corn tortillas
1 large can of enchilada sauce
2 or 3 jalapeños, diced (take out the ribs & seeds if you don't want them to be super spicy)
3 or 4 green onions, sliced
Black olives, sliced
Shredded cheese

1. Heat enchilada sauce on low heat.
2. Dip a tortilla in the warm enchilada sauce.
3. Fill tortilla with a scoop of ground beef and some cheese.
4. Roll it up and put it in the baking dish.
5. Continue with each tortilla.
6. Pour remaining sauce over the top of the enchiladas
7. Sprinkle with jalapeños, green onions, olives, and cheese.
8. Bake at 350 for 15 to 20 minutes.
9. Serve with salsa, sour cream, tortilla chips, & Spanish rice.