Layered Chicken Enchilada Casserole

This is really easy, and tastes good, too. Instead of rolling the enchiladas up, you simply layer everything in.

Layered Chicken Enchilada Casserole

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium onion chopped
• 2 1/2 cups cooked shredded chicken
• 1 (7 oz.) can diced green chiles
• 1 (1.25 oz.) package taco seasoning mix
• 8 corn tortillas
• 1 (15 oz.) can kidney beans drained
• 2 (8 oz.) cups shredded cheddar cheese divided
• 16 oz. salsa

Directions:

1. Grease 13x9x2-inch baking dish.
2. Heat oil in large skillet.  Cook onion, stirring occasionally, until tender.  Remove from heat.  Stir in chicken, chiles and seasoning mix.
3. Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup cheese.  Layer with remaining tortillas.  Top with salsa and remaining cheese.
4. Bake for 30 to 35 minutes @  350° or until heated through and cheese is melted.

This recipe is also very good made with hamburger instead of chicken.

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Chicken, Broccoli, and Macaroni

It's kind of like macaroni and cheese, only with more stuff in it. I use cooked chicken and turkey interchangeably - whatever I have. Last week I cooked a turkey, so I used turkey.

Chicken Macaroni and Cheese w/ Broccoli

Ingredients:

• 1 cup elbow macaroni
• 6 small green onions (or 1 small yellow onion), chopped
• 4 T. butter
• 1/2 cup grated cheese (or more)
• 2 cups frozen broccoli
• 2 cups cubed, cooked chicken (or turkey)
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1/2 cup grated cheese

Directions:

1. Cook macaroni according to directions
2. Saute chopped onions in butter and mix with cooked macaroni. Spoon into greased 9"x13" baking dish. Sprinkle with grated cheese. Break up uncooked broccoli and place over cheese. Cover with cubed chicken or turkey.
3. Combine soup, milk, salt and curry powder. Pour over other ingredients in baking dish. Cover with grated cheese.
4. Cover and bake at 375 for 30 minutes. Uncover and bake 5-10 minutes longer.

The original recipe came from my favorite cookbook, The Best of Mennonite Fellowship Meals, but of course I've changed it up to suit my tastes.

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