Recipe

I am thinking about food right now. Partly because I just ate, and it was good, and partly because I am organizing my recipes. My mom made me a really neat cookbook filled with recipes contributed by family and friends for our wedding, and I have added to it and used it as 'home base' for all the recipes I collect, which is a bunch.I have a ton of strays that need to go back to home base.
I love a good recipe. Last night I made kickin' enchiladas and I thought I would share the recipe. It is my mom's recipe, but kicked into higher gear to please my saucy, spicy lovin' husband. (although he thinks your enchiladas are great, mom!!) Here it goes. This will make a 9x13 pan, which is plenty for Chris, Zander and I to have two meals. You can double if needed to fit your family!

1 lb of chicken breasts
1 15 oz can green chile enchilada sauce (I am not actually sure of the can size, I bought the large can (28 oz) because it was cheaper and saved half of it.)
1 4 oz can diced green chillies
diced onion, how much is your discretion!!!
1 15 oz can cream of chicken soup (low sodium, low fat is best, in my opinion!)
1/2 c sour cream (more if you like)
2 c shredded jack cheese (more if you like)
1 dzn corn tortillas

*Cook chicken preferred way, I boiled it because I didn't want to turn the oven on twice and it allowed me to do other things while it cooked. You can also bake it! Let cool and then shred.
* Mix together enchilada sauce, sour cream, soup, onion and green chilies. Add salt and pepper to taste, and taste to get flavor/creamieness right. Save some for top, apx 1/2 c or so. (you might have left overs anyway!!)
* Cook up tortillas. NORMALLY, I soft fry them, but its so time consuming, and greasy, so I experimented and placed 4 between two damp paper towels and microwaved them for 45 seconds. PERFECT!! I cooked 4, filled them, then cooked 4 more.
* Take one tortilla (warning, they are HOT!) place a bit of chicken, some sauce and cheese in middle, roll up and place in the bottom of baking dish, seems down. Continue until you have all your tortillas rolled up. Spread reserved/leftover sauce over all and top with left over (or more!) cheese. Cover with foil and bake at 350 for 45 minutes or so. We like ours a little crispy around the edges.

I know EVERYONE has a chicken enchilada recipe they love, and so this is mine. If you use low fat cream of chick soup it really cuts down on the fat in these. The green chile sauce adds ton of flavor without much fat.

This is a recipe for my Grandma Patsy's corn casserole, which we had with tacos last week and the left overs tonight. It tastes like the corn stuff they put on the side of your plate at El Torito, but way better. I will share, cause its sooooo good!!

1 15 can whole kernel corn, drained well
1 15 oz can cream corn
1 box Jiffy mix (7 oz or so)
1/2 c sugar
2 eggs
1 stick of margarine (1/2 c) melted
1 c sour cream

Mix all ingredients well and pour into a greased 9x13 pan. Bake 45-60 minutes until center is firm. You can make this ahead of time by mixing it all together and putting it in the fridge until time to bake. Its a great, quick side.