Wednesday, September 15, 2010

Cranberry Crunch

1 C uncooked rolled oats
1/2 C flour
1 C brown sugar
1/2 C margarine
1 lb. can whole cranberry sauce

Preheat oven to 350. Mix oats, flour, and brown sugar. Add margarine. Please half of mixture in an 8x8 greased dish. Cover with cranberry sauce, and top with remaining half of oatmeal mixture. Bake 35 minutes at 350. Serve hot or cold in squares with vanilla ice cream if desired!

by: Sue

Saturday, September 11, 2010

Green Chile Chicken Enchiladas

2 Cups chopped or shredded chicken
1 medium onion chopped
2 tomatoes chopped
2 cups grated jalapeno jack cheese
16 oz. green Chile enchilada sauce
12 corn tortillas

Heat oven to 400 degrees. Spray a 9x13 inch baking dish with no-stick cooking spray. Combine chicken,onion,tomatoes,cheese,and 1/2 of the enchilada sauce, reserving the remaining for later use. Place tortillas in a plastic bag and heat on high power in the microwave oven for 1 minute 15 seconds or until soft and pliable (trust me on this). Spread 1/4 cup of the chicken mixture down the center of each tortilla and roll tightly. Place the enchiladas with the seam side down. Spray the enchiladas withe non-stick cooking spray to keep moist during cooking. Stir in other half of enchilada sauce to remaining chicken mixture and pour down center of enchiladas. Bake uncovered for. 20 minutes or until cheese is bubbly .

NOTE: use 1/2 of a rotisserie chicken. This makes about 2 cups shredder chicken. Also, the enchilada sauce brand is Hatch. I don't know what brand of green enchilada sauce is available to you. I used Roma tomatoes (seeded), about 3

by: Irene69