"Leftover" Chicken Enchilada Recipe

I can't tell you the number of times I have heard other women say that they were going to use their leftover chicken to make enchiladas or tacos, and I always wondered how they did it. So, looking online last night, I found some recipes, but I didn't have the ingredients to make them, and was not going to the store. I looked in my pantry, and decided to improvise. (Did I mention that I have NEVER made chicken enchiladas before?) They were such a hit that I'm sharing the recipe with you all. Enjoy!!

Ingredients
2-3 lg fully cooked, diced, chicken breasts (mine were baked the night before)
3 C. (approx) Chicken flavored Rice-A-Roni cooked according to package instructions (again from night before)
1- 10.75 oz can Campbell's Southwest Style Pepperjack Cheese soup
1- 10.5 oz can Aunt Penny's white sauce (I'm sure any white sauce would work)
1/4 C water
1 TBS Chili powder
1/2 tsp Cumin
1/2 tsp garlic powder (or to taste)
1/2 tsp onion powder (or to taste)
8-12 Corn Tortillas
2-3 C Taco flavored grated cheese (from the bag)
Splash of water (approx 2 TBS)

Mix together soup, white sauce and 1/4 C water in medium saucepan, cook over medium heat, stirring frequently until hot. Reduce heat to low or set aside.
Place diced chicken and rice in microwave safe casserole or bowl with lid, season with chili powder, cumin, garlic powder and onion powder. Add splash of water (just enough to ensure moistness of rice.) Mix well. Cover with lid and heat just until hot (heating times will vary.)
On microwave safe plate, place corn tortillas and wrap with paper towels, or light dish towel/ cloth napkin. Heat just until warmed and pliable. approx 30 sec- 1 minute.
In 11X9" glass baking dish, place 1/4 C of sauce, spread over bottom of baking dish. Place heated corn tortillas one by one, in baking dish, place a spoonful of chicken and rice mixture in tortilla, sprinkle light amount of cheese on chicken mixture, roll tortilla and push to edge of pan. Repeat until all tortillas are used or pan is full. Cover enchiladas with remaining sauce spreading evenly across all. Sprinkle remaining cheese over top, evenly. Heat in 350 degree oven until sauce is bubbly and cheese is fully melted (about 20-25 minutes.) Serves 8-12. Bon Appetit!

HINT: This recipe will only take approx 20 minutes to prep if using leftovers. Plan on approx 30-45 aditional minutes if making with uncooked chicken and rice in one day.

My Lentil Soup Recipe by Shalene

I've made lentil soup a few times in my life, but always used my mother's recipe. She always got rave reviews, so I stuck with it. However, I wanted to make some today, and couldn't find my recipe. I also didn't have the ham hocks that she liked to use. So I struck out on my own today. Here is MY recipe (they are the best I've ever made, in my own humble opinion.)

Ingredients
1 lg yellow onion
1 lb of bacon
2 cloves of garlic (or 2-3 TBS of garlic powder, whichever you prefer)
2 14.5 oz cans Italian style Stewed Tomatoes
16 oz bag of lentils
5 cups water
2 beef boullion cubes (or 2 cups of beef broth)

Chop bacon into small pieces. Brown bacon in large pot, dice onion and garlic very small and cook with bacon. Add 5 cups of water (I did not drain the bacon first, but you may if you like.) Add rinsed lentils. Add juice from cans of Tomatoes, smash tomatoes into smaller chunks. Add salt and pepper to taste. Bring to a boil. Reduce heat, cover and simmer 30 minutes. All done!! Very easy and not a lot of mess. Enjoy on those cool fall nights! Makes a great Sabbath prep meal too, since it makes a large pot of lentils. Blessings to you!!!

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