Chicken Enchiladas

3 chicken breasts, cooked and cut up
salt and pepper to taste
2 cans of cream of chicken soup
1 can (4 oz.) green chiles
1/2 onion, chopped
1 lb. chedder cheese, grated
1 c. water
1 pt. sour cream
12 flour tortillas

Mix together chicken, salt, soup, chiles, onion, cheese, water and sour cream. Place mixture in tortillas and roll, placing them closely in a 9 x 13-inch pan. Spread the remaining mixture on top of the enchiladas. Cover and bake @ 350 for 1 hour.

Labels: Chicken Enchiladas Defrost completely. Cover and Bake @ 350 for 1 hour. 12/9/08

Sunday Chicken

6 boneless, skinless chicken breasts
12 slices bacon
1 family size can cream of chicken soup
1 pint sour cream

Place chicken in pan. Cover with bacon slices. Mix soup and sour cream together. Pour over chicken and bacon. Cover and bake at 325 for 3 hours. Serve over rice.

Indonesian Pork Tenderloin

INGREDIENTS
3 tablespoons lime juice
3 tablespoons reduced-sodium soy sauce
3 tablespoons stir-fry sauce
3/4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 (1 pound) pork tenderloin


In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 160 degrees F and juices run clear, basting occasionally with reserved marinade.

Creamy Italian Chicken

4-6 Chicken Breast
16 oz. regular cream cheese
2 cans of cream of chicken soup
1 pkg. of dry italian dressing
1 Tbsp dried chives

Sprinkle dressing over chicken, mix soup and cream cheesestogether and pour over chicken. Cook @ 350 for 60 mins or in crock pot for 5-6 hours. Serve over rice if desired.