Chicken Enchilada Casserole

I made this for the first time with flour tortillas. I didn't follow my own rule of thumb; always make a recipe exactly as it says the first time. I will be using corn tortillas the next time I make this.

3 lbs. Chicken
1 cans of Cream of Mushrooms Soup
2 cans of Cream of Chicken Soup
1/2 cup Chicken Broth
1 (4oz.) can diced Green Chilies
12 corn Tortillas, cut up
1 Onion, chopped
1 lb. Cheddar, shredded
butter

• Cook chicken, de-bone and shred


• Saute onion in butter


• Add soups, broth and onion to shredded chicken and mix


• Add chilies and cheese to chicken mixture


• Line a greased 9x13 with 2/3 of the tortillas, spread half the chicken mixture then, layer the rest of the tortillas follow with remaining chicken mixture.


• Bake 350 for 30min.

Menu Plan Monday for Sept. 15-19

Ok so today is Wednesday, so what! I'm just trying to get back into the swing of routine. I know we're already a month into school but, it's just taking me this long to get there. You gotta start somewhere right!!!

• Swimming Rama Chicken and Rice


• Garlic Beef Enchiladas


• English muffin pizzas


• BBQ Pulled Pork and Tater Tots


• Leftovers

I really want to try this recipe soon:

White Chicken Enchiladas

Chinese Chicken Wings

Here is another "Laneal Recipe". You have to try these, if you like wings at all. We absolutely love them around here. I have made them with regular drumsticks and even thighs but honestly they are best made as wings. And, the more I make them the more red pepper flakes I put in, we like the kick!

2 lbs. Chicken wings and drums
1/2 cup Brandy
1/2 cup Soy Sauce
1/4 cup Sugar
1/4 Tbsp. Red Pepper Flakes
Garlic
Ginger

Bake at 375 for 1 1/2 hours turning the wings over half way through

Rigatoni

I have a wonderful client who every time I see her, she brings me a new recipe to try. I have come to fall in love with every single one of her recipes. It all started with a Carnitas recipe and my love affair with her (and her recipes) have begun!

I am going to start posting most of her recipes, Thanks Laneal!

Rigatoni
from Laneal

3/4 C. Sour Cream
1 1/2 lbs. Ground Beef
1 Onion, diced
1 or 2 cloves Garlic
1 jar (32oz.) Ragu with meat
1 8oz. can Tomato sauce
1 8oz. can Water
1 tsp. Italian seasoning
8 oz. Mozzarella
8 oz. Provolone
1 pkg. spaghetti mix Lawery’s or McCormick
Parmesan
16oz. Rigatoni noodles

•Brown onion and meat then add garlic
•Boil noodles (for 3 to 4 minutes less then directions say and drain)
•Add Ragu, seasonings, spaghetti mix, sauce and water to meat
•Spread a small amount of sauce on bottom of 4 qt. pan.
•Layer in pan 1/2 noodles, provolone, sour cream, 1/2 the sauce
•Add the rest of the noodles, mozzarella, sauce and sprinkle top with parmesan.
•Bake 350 for 30 minutes