Saturday, November 15, 2008

Chicken Enchiladas and Spinach Chicken Salad


YUMMY Chicken Enchiladas

*2 chicken breasts (boiled then shredded)
*1 can cream of chicken soup
*1-cup sour cream
*1 small can of diced green chilies
*1/2 onion diced
*1/2 - 1 lb shredded cheese

Mix all ingredients. Roll into tortillas. Bake in glass pan at 350 degrees for 20-30 minutes
*optional- add diced olives
*optional- cover enchiladas with extra cheese 5 minutes before removing from oven

Best EVER Salad

*1 bag of spinach leaves
*1 bag of Fisher Brand sliced Almonds
*1 bag of Craisins
*1 small tub Fetta Cheese (or shredded cheddar)
*1 bottle (Ken's Steak House Brand) Raspberry Walnut Vinaigrette (we like to use Ranch too)
*1 Rotisserie Chicken (remove meat)

Layer spinach, chicken, cheese, dressing, almonds, craisins. Enjoy most texturally satisfying salad you have ever had!
*Disclaimer- You should know that we ate this 4 times a week for 3 weeks straight after I discovered it. Seriously. Still not bored with it. We are going to try it with shrimp this week. Let you know how that goes!

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