Kari's Chicken Enchiladas

 So I don't find the need to create recipes often. But I did create this. Matt doesn't like Campbell's Cream Soup Casseroles. But sometimes I find them tasty. So 16 years ago, I created this recipe as a compromise. Super simple. I just made it for a family dinner and every loved it. I was like, WHAT? How has no one had it. lol

1 bag medium flour tortillas

1 large can green enchilada sauce

1 large container of sour cream (the enchilada sauce and sour cream should be roughly the same size. You are trying to make a 50/50 mixture with it.)

1 Costco rotisserie chicken

1 large bag shredded Monterey Jack cheese

--To assemble, shred chicken and place in bowl. Mix together Sour Cream and Green enchilada sauce. Moist chicken with a little sauce. It should just look barely moist, not dripping. Spray with cooking spray a 9x13 inch pan and put a small amount of sauce on the bottom of the pan evenly. Put a small amount in tortilla, with a little cheese an roll tortilla and chicken. Place in pan. Repeat this until the pan is full. I can usually get 9 or 10 per tray. I can get almost two trays with this amount of ingredients. 

Once the chicken is gone, I cover the enchiladas with the left over cream sauce. Distributing it between the two trays until it is used up and the enchiladas and covered. Then a load it with the cheese, covering with that as well.

Bake in over at 350 degrees for 30 minutes.

Serve with refried beans and salsa.

Creamy Beef Noodles

I'm just going to go ahead and double this because that is how I always make it. And I leave out the onion, I've actually never had it in. But I hear it's really tasty.

1 lb. ground beef
1 jar Prego
8-oz cream cheese, softened
1 cup sour cream
6 green onions, chopped
1 (16-oz.) package pasta (I usually use shells.)
1 cup grated cheddar cheese

Brown beef in skillet. Pour in sauce and simmer for 10 minutes. Then sftened cream cheese and sour cream and blend in a small mixing bowl. Add green onions to cream cheese mixture. Boil and drain pasta. In a foil baking dish, layer. Put pasta on the bottom, then cream cheese mixture, then meat sauce. Repeat layers. Top with cheese. Freeze or refrigerate. Thaw and bake at 350 degrees, uncovered for 30 minutes.

Cheesy Noodle Bake

This seems like one of those easy, simple meals you could use in a pinch. And I think my kids might actually eat it. We shall see.

CHEESY NOODLE BAKE
1 package (16 ounces) rigatoni or large tube pasta
2 TBSP butter
1/4 cup all-purpose flour
1/2 tsp salt
2 cups milk
1/4 cup water
4 eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided

Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain pasta; place in a large bowl. Add eggs. Spoon into two greased 8-in. square baking dishes. Layer each with one can of tomato sauce, half the mozzarella cheese and half the white sauce. Sprinkle each with half the Parmesan cheese.
Cover and freeze one casserole for up to 3 months. Bake second casserole, uncovered, at 375° for 30-35 minutes or until a meat thermometer reads 160°.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 375° for 40 minutes. Uncover; bake 7-10 minutes longer or until a meat thermometer reads 160°.

Yield: 2 casseroles (6-8 servings each). To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 375° for 40 minutes. Uncover; bake 7-10 minutes longer.

Taco Pie

1 lb lean ground beef
1 sweet onion finely chopped
1 tea garlic
* saute until beef if browned and onions tender, drain if necessary, set aside.

1 can tomato paste
1 C water
1 sm can green chills (optional)
1 Tlb chili powder
1 Tlb taco sauce
1 Tlb dry ranch seasoning
1/2 tea sugar
1/2 tea pepper
1/2 tea garlic salt
1/4 tea cumin
* add to beef mixture and stir well

6 small flour tortillas
2-3 C Monterrey jack cheese - colby jack will work ok too but prefer monterrey
1/2 can olives - thinly sliced
1 tomato - diced

In a round dish similar to a pie die but deeper or a rectangle glass Pyrex pan layer tortillas, meat sauce, cheese, olives tomatoes, repeat 3 times total. Bake covered at 350 for approx 30-40 minutes. Serve with sour cream, shredded lettuce, rice and chips.