Green Chicken Enchiladas

I got the idea for this from lunch at the Corner Bakery (with Jennie) and a new recipe in Better Homes & Gardens....

2 T olive oil

1 1/3 pounds chicken tenders, diced

1 can chopped green chiles

2 cups (ish) salsa verde (green salsa)

8-10 soft shell tortillas (I like flour, but whatever your favorite is...)

2 cups shredded cheese

Saute the chicken in a olive oil. When cooked (about 10 minutes) add chiles and salsa. Warm. Spray cooking spray lightly, or grease with olive oil, a 9x13 baking dish. Spoon chicken mix into tortillas. Top with some cheese. Roll. Top the entire dish with cheese, if any left. Broil for 7-10 minutes in oven.

2 plum tomatoes, diced

1/2 burmuda (red) onion, diced

1/2 c frozen corn (or canned), thawed

cilantro, chopped (optional)

salt and pepper (optional)

Add together and spoon on top of enchiladas. Garnish with sour cream if desired.

This is fast, fresh, probably a little healthy and most of all, delicious!

Liz Landau's Egg Casserole

2 cans of whole green chiles, drained

1 1/2 cups shredded cheddar cheese

1/3 cup milk

4 eggs, lightly beaten

salt & pepper to taste

Preheat oven to 350. Grease 8x12 pan.

Line the bottom of the dish with a layer of chiles. Then top with 1/2 cup of cheese. Repeat layers twice.

In a medium bowl, whisk eggs, milk, salt & pepper. Pour over layered chiles and cheese.

Bake 25-30 minutes, till filling is set.

Let cool 5-10 minutes before serving.

For something so simple, this is the best egg casserole I've ever eaten!!

Moab Brownies

Put in small saucepan:

4 T cocoa

16 oz butter (2 sticks)

1 C water

Bring to a boil

In mixing bowl:

2 C flour

2 C sugar

1/2 t salt

Add hot mixture from above and mix well.

Slowly add:

1/2 C milk

2 eggs

1/2 t baking soda

1 t vanilla

Batter will be thin. Pour into a greased/floured 9x12 and bake at 375 for @30 minutes.

Icing:

In saucepan, bring to boil:

8 oz butter (1 stick)

6 T milk

4 T cocoa

dash of salt

Remove from heat and add:

1 t vanilla

3-4 C powedered sugar

Ice 5 minutes after cake is removed from oven. Let cool and refrigerate.

This is like a Texas Sheet Cake - really good with Vanilla Ice Cream!