Enchilada Casserole

Enchilada Casserole

Ingredients:

9 six-inch flour tortillas

2 cups shredded chicken

4 cups of salsa, either red or green

1 1/2 cups of cheddar

1 1/2 cups of Monterrey Jack

1/2 cup of diced onion

1/2 cup of sliced black olives

1/2 cup of cilantro

Salt and pepper to taste



Directions:

Preheat oven to 350 degrees.

Pour one cup of salsa into a 9×12 pan.

Layer 3 flour tortillas along the bottom

Add one cup of chicken, 1 cup of cheese, 1/4 cup each of onion, olives and cilantro and 1 cup of cheese.

Layer 3 flour tortillas on top, and again add 1 cup of chicken, 1 cup of cheese, 1/4 cup each of onion, olives and cilantro.

Add last 3 tortillas on top, sprinkle over them 1 cup of salsa and 1 cup of cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for 15 more minutes or until bubbly

Honey Dijon Chicken

Honey Dijon Chicken

Ingredients:

4 boneless, skinless chicken breast halves

1 Tbsp oil

1 can Condensed Low Fat Cream of Chicken Soup

½ cup water

3 Tbsp Dijon-style mustard

1 Tbsp honey



Directions:

Brown 4 chicken breast halves in 1 tbsp (15 ml) hot oil, in skillet.

Add 1 can of soup mixed with 1/2 cup (125 ml) water, 3 tbsp (45 ml) Dijon-style mustard and 1 tbsp (15 ml) honey. Cover and simmer until chicken is cooked through.