Hawaiian Haystacks & Enchiladas

Jenn gave me this recipe and so I dedicate this to her :)

3-4 lbs of frozen boneless/skinless chicken tenderloins
1 can cream of chicken with herbs
1 can chicken gravy

Mix soups and pour over chicken in the crockpot... cook on low for 6-8 hours.
Shred before serving.

Serve over rice with cheese, olives, peppers, tomatoes, chives, chow mein noodles, and anything else you want.

With the leftovers:

Mix all the leftovers together and roll up in tortillas.

Bake at 350 degrees for about 45 minutes in a foil covered pan.  Sprinkle with cheese and/or enchiladas sauce before cooking if you want.

Taco Lasagna

1 1/2 to 2 lb hamburger
1 pkg burrito seasoning mis
1/2 cup water
1 to 1 1/2 mild, chunky salsa
1 (15 oz) can corn, drained
1 small jalopino chopped up into small pieces
1 can Hunts Traditional spaghetti sauce
1 pkg Flour tortillas (10)
1 lg carton fat-free sour cream
2 to 2 1/2 cups grated Mexican style cheese

Preheat oven to 350. Brown hamburger; drain off fat. Add the packet of burrito seasoning mix and the 1/2 cup of water. Stir thoroughly and mix in the salsa, corn, jalopino, and spaghetti sauce. Set aside.

Grease one 13 X 9-inch pan and one 8 X 8-inch pan with cooking spray. Put on layer in each pan of soft flour tortillas (you will have to tear one of the tortillas to fit the pan). Spray the tortillas with cooking spray, then spoon sour cream onto tortillas and spread with a spoon. Add a layer of meat mixture over the top and sprinkle with cheese. Repeat layers for 3 layers in each pan. The last layer will be the meat mixture, sprinkled with cheese. Bake until cheese is melted and bubbly. Makes two Taco Lasagnas.

My changes are just add the sour cream to the meat mixture, it just makes it easier to spread and don't feel like you have to use all that sour cream either. It taste good with just a little. Instead of the burrito seasoning I use spicy taco seasoning and it is really good. I have also put it in the crock pot. It works great because of the circular shape. then let it cook for 30-45 min. I entered this into a contest and won. It is really good and I suggest all to try it and let me know how it goes! Love ya ~ Steph

Chicken with Herb Sauce

I got this recipe a couple of years ago at an enrichment night. It's way easy, and can be used as a base for several different meals. I find that it serves way more than 4-6 people...I once served it to a group of about 10 adults and several kids without any problems.

Typically, I'll make this one night for Hawaiian Haystacks. Then, I toss the leftover rice and whatever veggies we've used (shocking that I use veggies, I know ;) into the leftover chicken mixture and roll it into tortillas to make enchiladas for the next day. The second night is even better because all I have to do is put the enchiladas into the oven!

3-4 lbs. frozen chicken tenders
1 can Cream of Chicken with Herbs
1 can chicken gravy

Place frozen chicken tenders in bottom of crockpot. Add soup and gravy (do not dilute). Cook on low for 6 hours, or until chicken is tender. Serve over rice. Serves 4-6