Martha's Chicken Enchiladas

Chicken Enchiladas

2 pounds skinless, boneless chicken (1 package of chicken works well or you can use a pre-cooked rotissserie chicken) breast meat - cut into chunks
1 can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 can chopped green chilies, drained
1 package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Mexican blend cheese (I like a blend better than a straight Cheddar)
1 can enchilada sauce (I like mild)
1 can sliced black olives (optional for the top)

Cook the chicken first. Either get a rotisserie chicken or I bake the chicken breasts until cooked through (1 hr. at 350 with a little chicken broth in the baking dish)

In a saucepan, combine 1 can condensed cream of chicken soup,
1 1/4 cups sour cream, and the 1/4 teaspoon chili powder.

In a skillet, add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

Preheat an oven to 350 degrees. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Martha's Pepperoni Rolls

This recipe was passed along to me from my dear friend and college roommate, Jenn.

Pepperoni Rolls

1 bag Rhoades dinner roll bread (frozen dough 36 per package). They can be found at Wal-Mart.
36 slices of sandwich pepperoni (smaller is fine, but you need 3 per roll)
18 slices provolone (will be cut in half)

Thaw dough on a cookie sheet sprayed with Pam, spray top on dough balls with Pam also, cover with plastic wrap. This will take 1-1/2.
When thawed, on another cookie sheet that is sprayed, flatten each doughball to the approximate size of sandwich pepperoni (maybe 3 inches in diameter).
Put on a piece of pepperoni. If using the small, lay out the pepperoni in a cloverleaf fashion to cover the dough.
Take a halved piece of cheese and fold it over a few times to make a small log of cheese. Put in the middle of the pepperoni.
Pull up the sides of the dough to cover the filling (if you are looking at a clock, pull the 12 and the 6 up over the filling and press the dough together). This way it will bake and hold the roll together.

When they are all made:
Beat up 1-2 eggs, brush this all over the rolls, then sprinkle lightly with salt (I use coarse), garlic powder, crushed oregano.
Bake at 350 for approximately 20 minutes.
You sometimes can use a toothpick to hold it together as they bake because they sometimes open up ( which is not a problem if it happens).

Becky's Green Bean Casserole

4 Tbsp margarine
4 Tbsp flour
2 tsp salt
1/2 tsp pepper
2 tsp sugar
1/2 C finely chopped onion
1 carton (16 oz) sour cream
4 cans (16 oz each) French-style green beans-drained
1 C Kellogg's Corn Flake Crumbs (sold at YPG commissary)
2 Tbsp margarine melted

1. Melt 4 Tbsp margarine in large saucepan. Stir in flour, salt, pepper, sugar, and onion. Stir in sour cream. Cook over low heat until thickened stirring occasionally. Fold in green beans. Pour into 3 Qt (13x9) baking dish coated with cooking spray.

2. Mix Corn Flake Crumbs with 2 Tbsp melted margarine and sprinkle over top.

3. Bake at 350 for 30 minutes or until hot.

ENJOY!!!!