Gma Lynn’s Chicken Enchiladas

3 chicken breasts (boiled and shredded)

1 tub of sour cream

1 can of cream of chicken soup

1 can green chiles

2 cups of shredded cheddar cheese

12 flour tortillas

Mix all ingredients together except the chicken. Take out ¼ of the mixture and put in another bowl. Add chicken. Heat flour tortillas and add the chicken mixture, roll them up to a burrito. Place in a greased casserole dish. Top with the extra sauce and cheese. Bake at 350 for 30-40 minutes or until cheese is melted.

Funeral Potatoes

1 bag of shredded hashbrowns

1 can of cream of chicken soup

1 tub of sour cream

2 cups of shredded cheddar cheese

Mix all ingredients together. Grease a casserole dish and add mixture. Top with shredded cheese and bake at 350 for 40 minutes.

Grandma Lynn’s Potato Soup

2 tbl butter

½ Onion (Diced)

5 – 6 Medium Potatoes (peeled and cubed)

2 cans Chicken Broth

2 cups Water

1 can Cream of Chicken Soup

1 can CheesWhiz

Melt butter in a large soup pan. Add onion and potatoes and let sauté for 5-10 minutes. Add in chicken broth and water and boil for 20 minutes or until potatoes are soft. Add cream of chicken soup and thicken with corn starch. Add cheesewhiz and stir until melted.

PW Mini Meatball Sandwiches

1 pound Ground Chuck Or Ground Beef

½ cups Panko Or Other Bread Crumbs

1 clove Garlic, Minced

½ teaspoons Salt

Freshly Ground Black Pepper

½ cups Milk

2 Tablespoons Olive Oil

½ whole Medium Onion, Diced

1 jar (large) Marinara Sauce

12 whole Dinner Rolls (or Slider Rolls)

4 slices Provolone Cheese, Cut Into Four Wedges Each

Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.

Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)

Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.

When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun.

PW Beef & Bean Burritos

2 pounds Ground Beef

½ whole Medium Onion

1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce

Salt And Pepper, to taste

1 Package Taco Seasoning

1 can (28 Ounce) Refried Beans

¾ cups Grated Cheddar Cheese

12 whole Burrito-sized Flour Tortillas

Extra Grated Cheese, For Sprinkling

Extra Sauce, For Drizzling

Cilantro Leaves, Optional

Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Brown ground beef with onion and add taco seasoning to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.

OPTIONAL: Fill burritos with any optional ingredients you like. (I love them full, but my boys like them very plain.)

Baked Creamy Chicken Taquitos

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions
2 cups shredded chicken
1 cup grated pepperjack cheese
fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet with tin foil, lightly sprayed with cooking oil.
Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.
Serve with your favorite salsa, guacamole, and sour cream.