Creamy Chicken Enchiladas......Verde style

**These are my new favorite enchiladas...they were yummy...you gotta try them

1 lb. cooked chicken (boiled and shredded) or you could use rotissire chicken
1 cup chopped onion (cooked in 1 T olive oil)
1 jar tomatillo salsa divided (my jar was 16 oz.)
1 small can diced green chilies
8 oz. cream cheese
1 doz. small flour tortillas
1 cup half and half or heavy cream ( I used heavy cream)
2 cups shredded Monterrey Jack cheese

Directions: Heat oven to 375 degrees. Coat a 9x13 baking dish with non-stick spray. Heat oil in a large skillet over medium-high heat; Saute onion 5 minutes. Add cooked chicken, 1/2 jar salsa, cream cheese and chilies. Reduce heat to medium; stir, melt cheese and blend mixture well. Heat tortillas briefly, then fill each with about 1/3 cup of chicken mixture. Roll up tightly and place in baking dish, seam-sides down. Combine remaining tomatillo salsa with cream; pour over enchiladas and top with shredded cheese. Bake 30 minutes or until cheese melts.

Opulent Chicken

**got this recipe from my friend Heidi Andersen...it is AMAZING!
Opulent Chicken

8 Chicken Breasts (I used a bunch of chicken tenders)
8 slices Swiss cheese

Sauce (combine):
3 cans (or 1 large) cream of chicken
½ cup sour cream
1 Tbsp. lemon juice

Topping (combine):
2 cups dry cornbread stuffing
½ cup melted butter

Hot cooked rice or mashed potatoes

1. Spread ½ of sauce mixture in bottom of 9 X 13“ baking dish. Place chicken on sauce. Place Swiss cheese slices in a single layer over chicken. Pour remaining sauce on top of chicken and cheese. Sprinkle topping mixture on top.
2. Bake @ 275 degrees for 2-1/2 hours. (I also bake it at 350-375 for about 1 hour)
3. Serve over hot rice or mashed potatoes. (I really love it with mashed potatoes.)

Honey Lime Chicken Enchiladas

** Got this recipe from Mel's Kitchen...I freakin LOVED these...Eric was a little pickier because it was a little too sweet and tangy, so next time I will use less honey and more lime....my friend Rachelle was bragging about these enchiladas the other day and I just had to try them....She got them off of one of our friends' blogs (which is the same recipe as Sister's Cafe recipe) (so thanks Steph)the only difference really is the added heavy cream (or you can use sour cream)

1/4 c honey (I would use just a little less than a 1/4 cup)
(original recipe calls for 1/3 c...but that was too sweet)
5 tablespoons lime juice (I would use 2 limes or 1 really large lime)
1 tablespoons chili powder (I would only use 1/2 tsp to 3/4 tsp next time)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Taco Soup

1 lb hambuger

1 onion

1 pkg taco seasoning

Kidney beans (drain juice and rinse)

1 can corn (leave juice in)

1-28 oz crushed tomatoes

1 can tomatoe sauce

1 can water (corn can)

**optional can olives

Saute hamburger and onion with garlic salt & onion powder, drain grease...combine taco seasoning, add kidney beans, corn, crushed tomatoes, tomato sauce, water and simmer for 20 min..

Top with shredded cheese, chips and sour cream

** this soup freezes well

Shepherd's Pie

**I did not grow up eating Shephers Pie...but when Eric and I got married I searched for easy recipes and came across this easy casserole...Eric LOVES shepherds pie so I make it just for him!this is a meal for left overs and for some reason it really keeps my man happy!

1 lb ground beef

1 onion chopped

*saute drain grease

** I always add in garlic salt and onion powder & pepper to all of my hamburger meat**

Add 1 can tomato soup Stir. Put into casserole.

Add layered with 1 can drained string beans

1 can drained corn

Top with mashed potatoes and cheese (I like to mix cheese in with the mashed potatoes and top with it.)

** I also add green onions to my mashed potatoes

Bake @ 350 for 30 min...

**this meal freezes and heats up well....probably just cook it for an hr..instead of 3o min if frozen

Sloppy Joes

**This is my mom's/grandma's recipe** So yummy and freezes really well!
2 lb hamburger
1 lg onion chopped
1 1/2 c celery chopped
1 lg green pepper chopped
(fry together)

Add:
1 c tomatoe juice
1 can tomatoe sauce
1/4 c ketchup
1 lemon (juice from)
1 T brown sugar
1 T worchestershire sauce
1 tsp salt
1T dry mustard
stir and simmer for 1-2 hrs or less

Best Lazagna Ever

I got this recipe from my friend Mandy. But it is a Pioneer Woman recipe

1 lb ground beef ( I usually only use 1/2 lb)
1 med onion
1 lb sausage (can use reduced fat)
2 cloves of minced garlic
2 14.5 oz can diced tomatoes ( do not drain)
2 6 oz cans tomato paste
2 T dried parsley flakes
2 T dried basil
1 tsp. salt for meat/ 1 tsp salt for cottage cheese
1 lb mozarella cheese
1 10 0z pkg lazagna noodles (taste good with wheat)
2 c low fat cottage cheese (I use fat free and it taste really good)
2 eggs beaten
1/2 c Kraft cheese

In skillet brown ground beef,onion, sausage,and garlic cloves. After browning, and draining grease, add cans of tomatoes and tomato paste, dried basil, parsley and salt.

Get lazagna noodles boiled, drain water off well

In a bowl: mix cottage cheese, ricotta cheese, and 2 beaten eggs, parmesean cheese, and 2 more T of parsley flakes and salt.

Layer as you go with meat sauce, white sauce and cheese, top with parmesean cheese, bake covered on 350 for 30 min

Chicken Crescent Rolls/Chicken Pillows

**I got this from my SIL Heather Wayment

2 pkg Pillsbury Crescent rolls
1 pkg fresh mushrooms (chopped)
1/2 stick butter (1/4 cup)
3-4 cubes chicken breasts (boiled for 30 to 40 min in chicken boullion)
8 oz- 1 pkg cream cheese
3 green onions (chopped)
Bread crumbs (like a cup or 2 on a plate)
2 eggs (beat well) used to coat chicken with bread crumbs
Mix cream cheese, chicken,butter,green onions, and mushrooms. Fill crescent rolls, Dip in Egg coat with bread crumbs, and bake until golden brown. Bake according to crescent roll packages.

Parmesan Sauce:
3 tablespoons butter
3 tablespoons flour
1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk
3/4 cup freshly grated Parmesan cheese
1 cup sour cream, light or regular

While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed

Alternate to cream sauce/Allie's Gravy: 4 c chicken broth with 4 tsp corn starch
Combine ingredients in sauce pan and cook over medium heat until heated through.