Main Dishes

Ingredients:

2 Cups cooked chicken  (1 Cup)
2 Cups sour cream  (1 Cup)
2 – 4oz can chopped green chiles (1 – 4oz can)
1 Cup chopped green onion (1/2 Cup)
½ teaspoon salt (1/4 tsp)
4 Cups monterrey jack cheese (2 Cups)
12 flour tortillas (6)
1 – 10oz can enchilada sauce (green sauce)  (5oz can)

Combine chicken, sour cream, chiles, onion, sauce, salt, 2 (1) Cups cheese.

Fill Tortillas with above filling.  Place in casserole dish.  Top with remaining cheese.

Bake at 350 degrees for 20 minutes.

Yields: 6-8 servings  (3-4)

Low fat tip: Lighten up this recipe by using non-fat sour cream, cheese, and tortillas. You won't be able to taste the difference!

This recipe is from the kitchen of Elissa Ellis.

Ingredients:

12 chicken breasts (boneless & skinless)
1 can cream of mushroom
1 can cream of chicken
16 oz sour cream
¼ Cup chicken broth
2 sticks butter
2 tubes Ritz crackers
1-3 T. crushed poppyseeds
salt and pepper

In a 9x12 pan, place chicken breasts.  Mix soups, sour cream, and broth.  Pour over chicken breasts.  Make a mixture of butter, crackers and poppyseeds.  Sprinkle mixture over top of chicken breasts.  Bake uncovered for 1 hour at 350 degrees

Low fat tip: Lighten up this recipe by using non-fat sour cream & soups, low-fat crackers, broth, & margarine . You won't be able to taste the difference!

This recipe is from the kitchen of Elissa Ellis.