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Chicken Enchiladas Ingredients: 8 corn tortillas, 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 sm. can of green chilies, 8 oz. sour cream, 8 oz. mild cheddar cheese, 1-2 cups cooked chicken Pre-cook chicken and cube or shred. Soften tortillas in the microwave. Mix cream of chicken, cream of mushroom soups, green chilies, and sour cream, and warm in a skillet. Cover the bottom of a 9x13 pan with the warmed soup mixture (reserve some for topping tortillas). Fill tortillas with chicken and cheese. Place tortillas side by side in the pan. Cover tortillas with remaining soup mixture and cheese. Bake at 350 for 20-30 minutes or until bubbly. Cyndi Worsham, Child Care Resources, Inc. Salisbury Steaks Ingredients: 1 lb. lean ground beef, 1 pkt. onion soup mix, 1/4c. diced carrots, 1 (12 oz.) jar au jus gravy, 1/2 tsp. dried thyme, 1/4 c. diced celery Mix ground beef and onion soup with your hands. Shape into 4 oval patties, 1/2 inch thick. Brown patties over medium heat. Turn and add diced carrots and celery. Cook until bottoms are brown. Add gravy and thyme. Cover and simmer 7 minutes or until patties are cooked through, stirring vegetables once. Sybil Twitchell, Retired Elementary Teacher  BackNext
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