Creamy Chicken Enchiladas
1 rotisserie chicken
1 tablespoon ground cumin
2 cans (14.5 ounces each) diced tomatoes with mild green chilies, undrained
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons dried oregano
2 cans condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese
1 can condensed cheddar cheese soup, undiluted warmed
20 flour tortillas (8 inches)
1/4 cup 2% milk 4 cups shredded Mexican cheese blend
Remove meat from bones; discard bones. Shred chicken with two forks and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3 1/2 cups into another bowl; add chicken and cream cheese.
Spread 1/4 cup soup mixture into each of two greased 9 x 13 inch pan. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with cheese.
Bake one casserole, uncovered, at 350º for 30-35 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350º for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Makes 2 casseroles 5 servings each.
Broccoli-Grape Salad
1 cup green grapes
1 cup red grapes
Dressing: 1 cup mayonnaise; 1 1/2 teaspoons sweetened condensed milk; 1/2 cup sugar; 2 tablespoons vinegar
1/4 cup crumbled fried bacon
1 large bunch broccoli
1 small package slivered almonds
3/4 cup raisins
Combine dressing ingredients and mix with salad ingredients 1 hour before serving. Servings: 10-15
Pumpkin Bars
1 cup flour
2 cups pumpkin
1 cup coconut
4 eggs
1/4 cup sugar
1 1/2 cups evaporated milk
1/2 cup oleo
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
Mix flour, coconut, sugar and oleo together. Press into a 9 x 13 inch pan.
Beat together pumpkin, eggs, sugar, evaporated milk, salt and spice mixture. Pour over coconut mix. Bake at 350º for 40 minutes. Servings: 15-18 bars.
