Turkey Enchiladas

16 tortillas
16 ozs. Leftover shredded turkey (or chicken)
8 oz. cheddar cheese (or Mont Jack, Farmers or Mozz.)
4 C. sauce
2 ½ oz. cheese for garnish
3 ½ ozs. Green chilies (1 can) - I use 3 scoops of diced jalapenos instead…
Cilantro to taste, as much as you like!

Sauce:

1 can cream chicken soup
1 can water
Chili powder to taste
Oregano
Garlic powder
Onion powder
Seasoned salt

I add the jalapenos to the sauce. Then, sprinkle seasonings on top.

Warm sauce in pan large enough to dip tortillas.
Soften tortillas in sauce.
Remove tortilla to 9x13 pan (sprayed w/Pam).
Fill each tortilla w/1 oz. chicken, ½ oz. cheese and chopped cilantro as desired.
Roll.

Repeat the above (I fill and roll each one in the 9x13.) until all the turkey is used.  Pour any leftover sauce over top. Add a small amount of water to thin the sauce if necessary.

Garnish with any leftover chilies or jalapenos and sliced olives.

Bake 350 for 20 minutes covered. Cover with cheese and bake another 10 minutes until cheese is melty gooey.

Serve with Pace Picante Sauce (or your favorite salsa).
I always serve with Mexican Corn on the side.
Optional: Serve with sour cream or Greek yogurt.

Warning! Extremely wonderful, yummy and filling.

Crock Pot Chicken Chili

Single batch serves 4:

2-3 chicken breasts (fresh or frozen)
1 can Rotel, undrained
1 can black beans (drained and rinsed)
1 can corn (undrained)
1 packet dry Ranch Dressing
1 block of cream cheese

Put chicken in bottom of crock pot. Add everything except the cream cheese. Cook on low 6-8 hours. Add cream cheese on top of chili during last couple hours. Before serving (about 15 minutes), pull out chicken breasts and shred. Put back into chili and stir cream cheese through.

Serve over rice and with your favorite taco chips. Very filling and yummy.

The batch in the picture above was a double batch. I added double of everything except the black beans, as we had one prefer not too many beans.

Disclaimer: I make no claim to this recipe. It's all over the internet, however, after losing my copy of this recipe, I have determined to never lose a recipe again. This blog is now my permanent access to all my personal favorite recipes. This allows me to make my adaptations and keep notes to self about any adjustments I've made.

Today, I made a single batch with all of the above except the refried beans. I just didn't have any black beans, I grabbed the navy beans. Since they are the kind you heat and eat in the broth, I did not drain them. One other change I made was that I only used half a block of cream cheese. Tasted great.