Posted in Recipes

UPDATED with recipe!

Monday - Creamy Chicken Burritos - ok, when I looked in my recipe book, the recipe I was wanting to make was Creamy Chicken Enchiladas, a great recipe from my friend Holly. So it isn't actually burritos. Sorry! But here is the recipe I made last night! I think they are very good, but I used 1 can rotel and it was pretty spicy, too spicy for my kids. So I think next time I will mix some regular diced tomatoes with the rotel. I have made this recipe before, and it wasn't this spicy, maybe it depends on the actual can of rotel and how spicy it is.

Creamy Chicken Enchiladas

2 10oz cans diced tomatoes with green chilis, undrained

2 cups chopped cooked chicken

1 8oz package cream cheese, softened

5 green onions, chopped

1 8oz container sour cream

8 flour tortillas

1 cup shredded cheddar or Monterey jack cheese

Stir together ¼ cup diced tomatoes, chicken, cream cheese, and green onions. Stir together remaining diced tomatoes and green chilies and sour cream, set aside.  Microwave tortillas at high for 15 seconds til warm. Arrange chicken mixture evenly down center of tortillas, roll up and place, seam side down, in a lightly greased 9x13 dish. Bake, covered, at 350 for 30 minutes. Pour some sour cream mixture over enchiladas, top with cheese. Bake 10 more minutes, let stand 15 minutes and serve.

Tuesday - Taco Casserole (not the healthiest, but so yummy!)

Taco Casserole

1 can crescent rolls

1 bag fritos

2 lbs ground beef (I used only 1 pound)

1 pkg. taco seasoning

1 cup sour cream

1-1 ½ cups shredded cheddar

toppings as desired

Unroll crescent rolls into a casserole dish. Sprinkle with crushed fritos. Brown beef with taco seasoning, drain, add to dish.  Spread on sour cream, sprinkle with cheese and another layer of corn chips. Bake at 350 for 20 minutes

Wednesday - Sloppy Joes

Thursday - London Broil with baked potatoes

Friday - ladies banquet at church!