Chicken Enchiladas

1 can chunk chicken, drained
2 c. cheese, divided: monterrey jack, cheddar, pepperjack, etc.
1 can cream of chicken soup
1 small can red enchilada sauce, divided
1 c. sour cream
1 c. salsa
1 package taco seasoning
dashed minced onion
14 flour tortillas

Directions:

Heat together soup, 1/2 can enchilada sauce, sour cream, and salsa in sauce pan.
Add taco seasoning, chicken, and 1 c. cheese.
Warm flour tortillas. Put approximately 1/2 c. mixture in center of tortillas. Fold in square.
Place enchiladas in baking pan.
Pour remaining enchilada sauce over entire pan. Top with cheese.
Bake at 350 for 15-20 minutes.

Chimichanga Beef

Ingredients:

beef roast (5 lb.)
3 onions
1 small can diced green chilis

1 28-oz. jar green salsa (or any kind that you want)

1 tsp. cumin (I like to add more)

1/4 c. flour

Cook roast at 200 degrees for 12 hours with lid on and nothing added.

Shred, save the juices.

Cook 3 onions, chopped, and 1 can diced green chilis until soft.

Combine shredded beef, salsa, cumin, flour, meat juices, and onion mixture. (You can do all of the steps in the same big pot.)

Cook until it thickens.

Put inside tortillas with shredded cheese. (The tortillas can be dipped in hot oil for 20 seconds on both sides, or they can just be plain.)

Bake at 350 about 20 minutes or until crisp on edges.

Serve with shredded lettuce, chopped tomatoes, sour cream, guacamole, or anything mexican.

(submitted by Janis Hansen)