Creamy Chicken Enchiladas

Sauce Ingredients: (mix together in bowl)
1 or 2 small (4 oz) cans diced green chiles
2 cans cream of chicken soup
1 cup sour cream

Other Ingredients:
2-3 cups grated cheese
2 cups cooked diced chicken
1 cup diced onion
12 tortillas
1 small (4.25 oz) can chopped olives (optional)

Spread out tortillas on counter. To each one add approximately:
1 Tablespoon sauce
1 Tablespoon onion
3 Tablespoons cheese

Spread a thin layer of sauce on bottom of a 9X13 inch baking pan. Roll tortillas and place in pan. Pour remaining sauce over tortillas and spread evenly. Top with remaining cheese as well as olives if you’d like. Cook for 30 minutes at 350 degrees. (If you decide to freeze enchiladas, before baking, let them unthaw for 1-2 days in refrigerator.)

Broccoli Chicken Casserole

2-3 cups broccoli (one small bunch)
2-3 cups (1 lb.) diced cooked chicken
2 cups (or cans) cream of chicken soup
1 cup sour cream
½ tsp. salt
1 cup grated cheese
1 cup bread crumbs (or crushed up stuffing)
3 Tbsp. butter
1 small onion diced

Cook broccoli in boiling water for 5-10 minutes. Spread on the bottom of a 9x13 baking dish (or two 8x8 baking dishes if you want to split it into two dinners). Spread chicken over broccoli. Melt butter, chop onion and sauté in melted butter. Add soup, sour cream and salt. Spread over chicken. Sprinkle with cheese. Top with bread crumbs (or crushed up stuffing). Bake at 350 degrees for 30-35 minutes or until cheese is melted and it is warm all the way through.

This works great as a freezer meal so if you freeze it, thaw it out first and cook it just the same.

Good served with corn and rolls or whatever sides you want :).