Tuesday, November 18, 2008

Italian Tomato Chicken

3-4 Chicken Breasts
1 can of Italian Diced Tomato's (with Basil, Oregano & Garlic)

Cook chicken breasts in olive oil or canola oil on high for about 2 min. on each side, or until they are brown. They may still be a little pink on the inside but slice them into bite size pieces or strips and continue to cook until they are almost done.

Add one can Italian Diced Tomato's per 3-4 breasts of chicken to the pan. (I used 3 chicken breast to one can and there was just a little tomato sauce left over.)
Simmer about 5-10 minutes.
Serve with rice or any type of noodles. If serving with noodles I would sprinkle Parmesan cheese on top.

Easiest meal you will ever cook.
*I am a little ashamed my first recipe post is this, but I just made this last night because I had no idea what to make and both my boys ate it, which is miraculous.

Tuesday, October 28, 2008

Fresh Apple Cake

4 c. apples, diced
2 c. sugar (can be reduced)
2/3 c. veg. oil
2 t. vanilla2 eggs
2 1/2 c. whole wheat flour (white may be used; we used half of each)
2 t. baking soda
1 t. salt
2 t. cinnamon
1 c. nuts (optional)
1 c. raisins (optional)

Optional topping:
1 c. brown sugar
1 c. nuts
2 t. cinnamon

Combine and sprinkle on unbaked cake. If you don't want to do this topping, you can leave in plain or ice it with some cream cheesd frosting. Pour in 9x13 pan. Bake at 350 for 1 hour.

Monday, August 11, 2008

PHILLY Spinach Artichoke Dip

Prep Time:10 min Total Time:12 min Makes:2-1/2 cups or 20 servings, 2 Tbsp. each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 jar (7.5 oz.) marinated artichoke hearts, drained, chopped
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 tsp. garlic powder
1/4 cup KRAFT Grated Parmesan Cheese

SPREAD cream cheese onto bottom of microwaveable 9-inch pie plate.

MIX spinach, artichokes, mozzarella cheese and garlic powder until well blended; spread over cream cheese. Sprinkle with Parmesan cheese.

MICROWAVE on HIGH 2 min. or until heated through. Serve with WHEAT THINS Crackers.

Thursday, August 7, 2008

Island Swizzle

Prep Time:10 min Total Time:10 min Makes:6 (1 cup each)

1 tub CRYSTAL LIGHT Strawberry Kiwi Flavor Drink Mix
1-1/2 cups cold water
1/2 cup cold orange juice
1 Tbsp. fresh lime juice
1 qt. (4 cups) crushed ice

PLACE drink mix, water, orange juice and lime juice in blender container; cover. Blend on high speed until drink mix is dissolved. Add ice; blend until smooth.

Caribbean Cooler

Prep Time:5 min Total Time:5 min Makes:7 servings, about 1 cup each

COUNTRY TIME Lemonade Flavor Drink Mix
3 cups cold water
2 cups cold pineapple juice
1 cup cream of coconut

MEASURE drink mix into cap to 2-quart line. Place water and drink mix in large plastic or glass pitcher. Stir until drink mix is dissolved.

STIR in pineapple juice and cream of coconut. Refrigerate until ready to serve. Serve over crushed ice.

Tuesday, August 5, 2008


Hey, my family is having a huge Luau...and I got put in charge of drinks. I really wanted to do some sort of fruity slush/punch? Any ideas out there???

(I promise to delete this post after comments have been posted)

Thank you!

Chicken Broccoli Fettuccine

Prep/Total Time: 25 min. Yeild: 4 servings

6 ounces uncooked fettucine
3 cups fresh broccoli florets
1 pound boneless, skinless chicken breasts, cut into strips
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 teaspoons olive oil
1 can cream of mushroom soup
2/3 cup cup fat-free milk
1/4 cup shredded Parmesan cheese

1. In a Dutch oven, cook fettuccine according to package directions, adding the broccole during the last 5 minutes of cooking.

2. Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skille, saute chicken, onion, and mushrooms in oil until chicken is no longer pick. Remove from heat and set aside.

3. Drain fettuccine; stir in the soup, milk and chicken mixture. Cook and stir over low heat until heated through. Sprinkle with cheese.

Monday, June 30, 2008

Indonesian Peanut Chicken

2 cups shredded chicken
2 tbsp extra virgin olive oil
1 medium onion diced
1 small red bell pepper diced
1/3 cup of smooth peanut butter
1/4 cup of chili sauce
1 cup of watersalt
dash of cayenne pepper
Salted, or unsalted peanuts, for garnish
3 stalks green onion chopped

Heat olive oil in a large skillet until hot. Add onion and red bell pepper to hot skillet, and cook until translucent. Add peanut butter, chili sauce and cayenne pepper. Stir until all combined. Add water slowly, while whisking. Sauce will thicken as it cooks. Season with salt and pepper, to taste. Add chicken to mixture, and heat through. Garnish with chopped peanuts and green onion. Serve with rice!

Friday, June 27, 2008

Strawberry Pretzel Dessert


2 c. crushed pretzels1 tbsp. sugar3/4 c. butter, melted
Pour melted butter over pretzels. Bake in a 9 x 13 inch dish for 8 minutes at 400 degrees and cool.

1 (8 oz.) cream cheese, softened1 c. sugar8 oz. Cool Whip, or whipped topping
Mix and spread over pretzels.

6 oz. strawberry gelatin2 c. boiling water
Let cool stir in 2 cups frozen strawberry pour it over cheese layer chill dessert until ready to eat.

Tuesday, June 24, 2008

Grand Old Flag Cheese Spread

Prep Time:15 min Total Time:15 min

Makes:12 servings, 2 Tbsp. spread and five crackers each

1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup Mexican Style Shredded Cheddar Jack Cheese
2 Tbsp. sliced pitted black olives
1/4 cup Thick 'N Chunky Salsa
RITZ Crackers

PLACE cream cheese between two sheets of waxed paper. Roll out to 6x4-inch rectangle with rolling pin. Remove top sheet of waxed paper; coat top and sides of cream cheese with shredded cheese. Invert onto serving plate. Remove waxed paper.

ARRANGE three rows of olives in top left corner of cream cheese rectangle for the "stars" of the "flag." Make four 1/4-inch-deep rows, using rounded end of 1/4-tsp. measuring spoon for the "flag's stripes," leaving a 1/4-inch-wide space between the rows. Fill rows with salsa. Serve immediately or cover and refrigerate until ready to serve.

SERVE as a spread with crackers.

Monday, June 16, 2008

Chocolate Bundt Cake

i made this a few weeks ago. it was to die for!!
1 box chocolate cake mix
1 small instant chocolate pudding mix
1/2 C sugar
3/4 C oil
3/4 C water
3 eggs
8 oz. sour cream
1 small package semi sweet chocolate chips
cake mix, pudding mix and sugar
add oil and water
blend in eggs one at a time; then add sour cream
blend with mixer for 3 to 4 minutes
stir in choc. chips
bake in greased bundt pan at 350 for 50-60 mins
let cool in pan for about 10 mins and then remove from baking pan and place on a cake plate i didn't let it cool this long because i like my chocolate gooey!
dust with confectioners sugar
**in an effort to make this a little less of an artery blocker, i suppose you could sub in fat free sour cream and fat free pudding. when i made it i was feeling indulgent and made the full fat variety. too good.**


this is from the barefoot contessa cookbook. my mom makes it and i have made it once. de-lish!

4 garlic cloves my mom only uses 2. i agree. too garlicky with 4
2 cups canned chickpeas, drained, liquid reserved (also called garbanzo beans)
1 1/2 t kosher salt whatever salt you prefer works just fine
1/3 cup tahini (sesame paste) i found this at the grocery store, you may have to ask
6 T freshly squeezed lemon juice (2 lemons)
2 T water or liquid from the chickpeas
8 dashes hot sauce like tabasco

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Serve with pita bread or pita chips. Also great with veggies!!

Tortilla Soup

this is a Wolfgang Puck recipe, so you know it's good. in red are changes i made, just cause.

2 ears fresh corn, kernels scraped off i used frozen
4 or 5 large garlic cloves, peeled
1 small onion, peeled, trimmed and quartered
1 small jalapeno pepper, trimmed and seeded
2 T corn oil i only had canola on hand
1 large boneless skinless chicken breast
2 corn tortillas, cut into 1 inch squares
1 pasilla chile pepper, soaked in water didn't use
2 large ripe tomatoes, peeled, seeded, and coarsely chopped i left the skin on, too tricky to get off
2 T tomato paste
2 to 3 t ground cumin
2 quarts chicken stock
salt and pepper to taste

Garnish:pick and choose
2 corn tortillas, cut into strips and baked to crispness i just used chips
1 ripe avocado, diced
1/2 cup grated cheddar
1/4 cup chopped fresh cilantro leaves

Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper and corn kernels. Reserve.

In a large soup pot, heat the oil over medium-high heat and sear the chicken until just browned on both sides. Add the tortilla squares, and cook over low heat until they are slightly crisp. Stir in the chopped vegetable mixture and pasilla pepper and simmer until the veggies are coated with the oil. Do not brown.

Add the tomatoes, tomato paste and 2 t of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock and cook over low heat until the soup is reduced by 1/3 and the chicken breast is cooked through.

Remove the chicken breast and set aside. When cool enough to handle, slice chicken into very thin strips. (I shredded the chicken.) Meanwhile, puree the soup, in batches, in a blender or food processor until smooth. (I didn't puree the soup. I like chunky tortilla soup. It was great. If you do go the puree route, make sure the puree in batches because too much hot soup in a blender=explosion.)

Ladle soup into bowls and garnish to your heart's content!! Enjoy!

Monday, May 26, 2008

Lime & Pepper Chicken

2 1/2 lbs chicken breasts
1/2 tsp lime zest
1/4 C lime juice
1 Tbs oil
2 garlic cloves, minced
1 tsp thyme or basil
1 tsp pepper
1/4 tsp salt

*Marinate before and/or while cooking in oven or on grill.

We had this for our "Memorial Day" bbq and it was DELICIOUS chicken. One of my favorites, and then the next day we sliced up the extra breasts and fried them up with some onion and bell peppers for fajitas. It was so good. I love the taste of this marinade.

Thursday, May 22, 2008

Fruit Pizza

Crust: Sugar Cookie Dough
3/4 Cup butter flavor Crisco
1 Cup sugar
2 Eggs
1/2 tsp. vanilla
2 1/2 Cups Flour
1 tsp. baking powder
1/4 tsp. salt
Press into pizza pan, Bake @ 400 until just barely golden. Cool completely
Beat together, 1 8oz. pkg soft cream cheese, 1/2 cup sugar, 1 tablespoon lemon juice
Spread this on top of cooled crust
Arrange fruit on top...all your favorites....
Strawberries, grapes, bananas, mandarin oranges & kiwi

Wednesday, May 14, 2008

Crockpot Chicken Alfredo

3-4 chicken breasts
2 cans cream of chicken soup
16 oz. sour cream
1-2 pakg. dry Italian dressing mix

Mix all ingredients in crockpot. Cook on low for 4-5 hours. Then shred or cut the chicken into bite-size pieces and serve over rice or pasta.

Chicken Enchiladas

1-2 cups cooked chicken 2 cans cream of chicken soup
1 med. onion chopped finely 1 cup half & half
1 lb. grated cheese 1 cup chicken broth
1 can chopped green chiles (small can)

Mix chicken, onion, cheese and chiles together and roll up into flour or corn tortillas. Place in a greased pan. In separate bowl mix cream of chicken soup, half and half, and chicken broth. Pour over tortillas. Cover with foil and back at 300 for 1 hour.

Brookes Easy Chicken Quesadillas

cooked chicken thousand island dressing
1 can green chiles ranch dressing
flour tortillas-taco size cheese

Cook chicken, place flour tortilla in frying pan, add chicken, green chiles, ranch dressing, thousand island dressing, cheese. Fry till light brown.

Monday, May 12, 2008


Orange Chicken

Chicken Tenders
1 C corn starch
1 tsp garlic salt
2 eggs, beaten
2 Tbs soy sauce
1 1/2 C sugar
1/2 C chicken broth
1/2 C ketchup
1 C apple cider vinegar

Combine cornstarch and salt. Dip chicken in cornstarch mixture then eggs; let dry. Brown both sides in pan with oil. Mix soy sauce, sugar, chicken broth, ketchup, and vinegar for sauce. Heat until sugar is dissolved and hot. Lay chicken in baking dish, pour sauce over chicken. Dump any remaining cornstarch mixture over chicken. Bake covered, at 350 for 45 minutes to an hour.

Ham Fried Rice

3 beaten eggs
1 1/2 C diced cooked Ham, cubed (I just get a thick slice from the deli...for cubing)
2 C bean sprouts
3 green onions, finely cut
1 Tbs cooking oil
3 C cooked rice (1 1/2 C uncooked)
Soy Sauce
Dash of Salt & Pepper

-Pour eggs into a well greased skillet, fry until set. Cool; chop into squares.
-Cook ham, bean sprouts, & green onions in hot oil in skillet. Cook for 5-10 minutes. Remove from heat, add remaining ingredients and mix well.

(I always add peas too:)

I love making this duo for dinner and serving it with the Potstickers from Costco! YUMO!!!! Please comment if you have any questions.

Thursday, May 8, 2008

Vegetable Skewers

Milli asked me (Lauren Woffinden) to join in the fun here and then also requested this particular recipe. Super easy and soooo delicious. And marginally healthy!

1 Zucchini
1 Yellow Squash
1 Red Onion (or your fav onion)
6 mushrooms (they skewer best if the stem is removed)
1 Yellow, Red or Green Pepper (or all three)
Skewers (soaked in water if made of wood)
Your favorite Italian salad dressing
Grated Parmesan cheese (the kind you would put on pasta)

Cube, dice, and slice all veggies. Coat in Italian salad dressing. Coat in Parmesan. Skewer. BBQ for 15-20 minutes depending on desired doneness.

note: I put the dressing and the cheese in separate tupperwares and shake the veggies in batches to coat with the least mess.

Next time I post I will include pics. I just don't have one of this recipe.

Monday, May 5, 2008

Easy Crockpot Enchiladas

2 Cans Cream of Chicken Soup
1 Carton Sour Cream
1 Package Shredded Cheese
1 Can Green Chillies
1 Can Sliced Black Olives
3-4 Cooked and Shredded Chicken Breasts
1 Package Flour Tortillas
1 Can Refried Beans

Spray crockpot with non-stick cooking spray. Mix soup, sour cream, and green chillies to create sauce. Put a small amount of sauce on the bottom of the crockpot. Spread some of the refried beans on a tortilla and place over the sauce in the bottom of the crockpot. Layer with some of each: olives, chicken, cheese and sauce. Repeat layering ending with a tortilla, and remaining sauce and cheese. Cook on low for 3 hours.

Saturday, May 3, 2008

Strawberry Pie

1 1/4 c. sugar
3 oz jello
4 T cornstarch
2 baskets of cut up strawberrys (plastic containers)
9" baked pie shell

In a sauce pan, mix together sugar, jello and cornstarch & 2 c. boiling water. Boil for 5 minutes. Cool mixture completely. Pour the cut up strawberries into pie shell. Pour cooled mixture on top of the strawberries.
Cool in fridge for at least two hours.

This is my sister, Jaime's, recipe. It is the most unbelievable strawberry pie that I have ever had. I was skeptical because I don't care for strawberry pies. I was proven wrong! YUM!

Beefy Baked Beans

1 lb hamburger
1/2 c. onion, diced
2 cans pork & beans
1 can tomato soup
1 tsp mustard
1/4 c. brown sugar

Prehead oven to 350 degrees. Brown hamburger along with onions in a frying pan. Drain excess grease. Combine with remaining ingredients. Pour into lightly greased casserole or baking dish. Bake for 1 hour.

This won't last too long at a potluck! It is an easy recipe. Tastes awesome!

Prep time; 15 minutes Bake; 1 hr

Easy Guacamole

2 T. canned chopped green chiles (also able to substitute w/2 jalapeno chiles)
2 large ripe avocados, mashed
2 medium tomatoes, finely chopped (1 1/2 c.)
1 medium onion, finely chopped
1 clove garlic, finely chopped
2 T finely chopped cilantro (or you can use dried)
2 T lime or lemon juice
1/2 tsp salt
dash of pepper

Mix all ingredients, cover and refrigerate 1 hour to blend flavors.
Serve with tortilla chips or on top of mexician food!!

Prep time: 10 minutes; Chill: 1 hr

Makes about 2 3/4 cups dip

Wednesday, April 30, 2008

Kung Pao Chicken

1lb. Boneless chicken breast, cut into 1-in pieces
1Tb. Cornstarch
2tsp. Veg. Oil ( or Olive Oil)
3Tb. Chopped green Onions
2 Cloves of garlic, minced ( I use the garlic in a jar)
1/4-1 1/2 tsp crushed red pepper (I use black pepper)
1/2 tsp Ground ginger
2Tb Red wine vinegar
2 Tb Soy sauce
2 tsp Sugar
1 C Cashews (or peanuts)
4 C Cooked Rice

(1) Combine cut chicken and cornstarch in sm bowl; toss. Heat oil in a large skillet on Med. heat. Add Chicken. Stir fry for 5-7 mins. Remove chicken from skillet.
(2) Add Onions, garlic, red pepper and ginger to skillet. Stir-fry 15 secs. and then remove skillet from heat.
(3) Combine vinegar, soy sauce, and sugar in a sm bowl. Stir well. Add to skillet.
Return chicken to skillet. Stir until coated. Stir in nuts. Serve over rice.

(To make this go a little faster I combine the vinegar, soy sauce, and sugar in a bowl while the chicken is cooking in the skillet.)

I love this recipe! It tastes so good. You can add your own touch with mushrooms, green peppers....

Prep time: About 30-45mins
Serves: 2-4

Brunch Pizza Squares

1 lb. bulk mild pork sausage
1 tube (8oz) refrigerated crescent rolls
4 eggs
2 T milk
1/8 tsp pepper
3/4 cup shredded cheddar cheese

In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll cresent dough into lightly greased 13x9x2 pan. Press dough 1/2 inch up the sides; seal seams with fingers. Sprinkle dough with sausage.
In a bowl, beat eggs, milk, & pepper; pour over sausage.
Sprinkle with cheese.
Bake, uncovered, at 400 degrees for 15-20 min or until crust is golden brown, cheese is melted, and eggs are set.

Serves: 8

Skillet Chicken & Vegetables Parmesan

Prep Time: 5min; Total Time: 18min

1/4 cup Zesty Italian Dressing
2 cloves garlic, minced
4 small boneless, skinless chicken breast halves
1 tsp dried basil leaves, divided
1/4 tsp black pepper
1 pkg (10oz) frozen mixed vegetables, thawed
2 Tbsp grated Parmesan cheese

Mix dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with 3/4 tsp of basil and the pepper. Cook 4 to 5 min on each side or until chicken is cooked through.
Add vegetables to skillet; sprinkle with remaining basil. Cook 2 to 3 min or until vegetables are heated through, stirring occasionally.
Sprinkle with cheese.

Serves: 4

Simple Salsa Chicken

Prep Time: 10 min; Bake Time: 25 min

2 boneless, skinless chicken breast halves
1/8 tsp salt
1/3 cup salsa
2 tablespoons taco sauce
1/3 cup shredded Mexican cheese blend

Place chickend in a shallow 2 qt. baking dish coated with nonstick cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese.
Cover and bake at 350 degrees for 25-30 minutes or until chicken juices run clear.

Serves: 2

Potato Salad

6 medium potatoes, peeled & whole
1 small onion, finely chopped (optional)
1/4 cup Italian salad dressing
1 tsp salt
1/8 tsp pepper
1/4 cup mayonnaise
1 medium stalk celery, chopped
2 hard-cooked eggs, coarsely chopped

Heat 1-inch salted water to boiling. Add potatoes. Heat to boiling; reduce heat. Cover & cook until tender, 30-35 minutes. Drain and cool. Cut potatoes into cubes.
Stir in onion, Italian dressing, salt, & pepper. Cover and refridgerate at least 2 hrs. Just before serving, toss with mayonnaise until potatoes are well-coated.
Stir in celery & eggs.

Note: For best flavor, use new red potatoes.
Serves: 4-6

That Good Salad

3/4 cup vegetable oil
1/4 cup lemon juice
2 cloves garlic minced
1/2 tsp salt
1/2 tsp pepper
Romaine lettuce, torn
1 cup chopped tomatoes
1/2 cup (2oz) shredded Swiss cheese
1/4 cup grated Parmesan cheese
1/2 cup Caesar salad croutons
1/2 jar bacon bits

In a jar or salad dressing container, combine oil, lemon juice, garlic, salt, & pepper. Cover and shake well. Chill. (This is enough to dress 2 salads)

In a bowl, toss Romaine lettuce, tomatoes, cheese, croutons, & bacon. Shake dressing, pour over salad, & toss. Serve immediately.

Make-Ahead Mashed Potatoes

10 large potatoes, peeled & quatered
1 cup sour cream
1 pkg (8oz) cream cheese, softened
6 T butter or margarine
1 tsp onion powder
1 tsp salt

If made ahead, let stand at room temp 30 min before baking.

Bring potatoes & water to a boil in Dutch oven. Reduce heat; cover & cook 20-25 min or until potatoes are tender. Drain and mash. Add sour cream, cream cheese, butter, onion powder, & salt; stir until smooth and cream cheese & butter are melted. Spread in greased 9x13x2 dish. Bake, uncovered at 350 degrees for 40 min; uncover and back 20 more minutes.

Serves 12

Tuesday, April 29, 2008

Best Grape Salad

1 bunch green grapes, stemmed
1 bunch red grapes, stemmed
16 ounces sour cream
1 brick cream cheese, very soft
1/2 cup sugar
1 teaspoon vanilla (optional)

Beat all ingredients except grapes once cream cheese is very soft. After thoroughly mixed, stir in grapes. Refrigerate overnight. Immediately before serving, top with the following:

1 cup brown sugar
1 cup crushed pecans (optional)

Strawberry Whipped Sensation

Prep Time: 20 min Total Time: 6 hr 20 min Makes: 12 servings

4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

French's Crunchy Onion Chicken

Prep Time: 5 minutes
Cook Time: 20minutes

1 1/3 cup French's French Fried Onions
1 lb. boneless skinless chicken breasts
1 egg, beaten

Crush french fried onions in plastic bag
Dip chicken into egg; then coat with onion crumbs
Bake 20 minutes at 400 degrees

Sunday, April 27, 2008

Chicken Enchiladas

4-5 boneless, skinless chicken breasts
1 family-size Mexican flavored Rice-a-Roni (or 2 regular size)
1 8-oz tub sour cream
2 pkgs. tortillas (10 inches; I use whole wheat)
2 cans Old El Paso green enchilada sauce
2 cans cream of chicken soup
1-2 lbs grated Colby Jack Cheese

Boil Chicken until done, about 45 minutes. Tear chicken into bite size pieces. Cook Rice-a-roni as directed on package. Mix together sour cream, chicken and Rice-a-roni. Place about 1/3 cup of mixture onto each tortilla, roll up and place in pan. In a separate bowl mix green enchilada sauce and cream of chicken soup. Pour mixture onto the top of tortillas and sprinkle with the grated cheese. Bake for 20 minutes at 350 degrees or until cheese is bubbly. Makes 20.