Burrito Casserole - Joseph Drasso

• 10 burritos (bean and cheese)
  
• 3/4 cup sour cream
• 1/4 cup milk
• 1 tbsp dry onion
• 3/4 cup chicken broth
• 1 small can diced green chiles
• 1 can cream of chicken soup
• 1 cup cheese

combine everything but the burritos and cheese. you may need a whisk. should be gray thick and creamy.

lay burritos out in a 9x13 cassarole dish. slather with sauce bake at 350 for 25 minutes. (35 minutes if burritos are frozen) cover with cheese and bake for 5 more minutes or til melted.

Tortilla Roll-ups - Lori Cushenberry

• 1/2 dozen flour tortillas
• 8 oz whipped cream cheese
• 1 small can chopped green chiles, drained
  
• 1 small can chopped black olives, drained
• 2-3 scallions, chopped fine

layer ingredients, cream cheese first, on tortilla. Roll up tightly. Refrigerate for 1 hour. Cut in 1'' slices (knife must be very sharp to not flatten tortillas.

Chicken Enchiladas - Debbie Lark

• 12 flour tortillas
• 2 1/2 cups cooked, diced chicken
• 2 cups grated cheddar cheese
• 1/2 cup diced onion
• 2 cans cream of chicken soup
• 1 large can evap. milk
• 1 4 oz. can diced green chiles
• 1 tbsp butter
  

saute onion in butter. add soup, milk, and green chiles. mix 1 1/2 cups of cheese and all the chicken. fill each tortilla with chicken cheese mixture and roll up. place in 9x13 dish. pour sauce over top and top with remaining cheese. Bake at 350 for 30-40 minutes.

Chicken Enchiladas - Carol Gardner

• 4-6 chicken breasts
• 12 flour tortillas
• 3 Tbsp butter
• 3/4 cup onion diced
• 4 oz. can Ortega diced green chiles
• 2 1/2 cup chicken broth
• 1/4 cup flour
• 1/4 tsp salt
• 1/4 tsp cumin or 1 tsp coriandor mashed
• 1 cup sour cream
• 2-3 cup grated cheese(1/2 cheddar, 1/2 jack)
  

Cook and tear chicken into small pieces throwing out bones and skin.

Saute 1 Tbsp butter with onion and green chiles. Then add broth, flour, salt, cumin, and rest of butter. Simmer until bubbly. stir in sour cream and 1 cup cheese mixture. stir in 1 cup of sauce into chicken pieces. roll this mixture into flour tortillas. place in large pyrex pan and pour remaining sauce on top. cover the rest with grated cheese. back at 350 for 35 minutes.

serves 8-10