CREPES ENSENADA

Ingredients:

4 chicken breasts, cooked and shredded
1 large can diced green chilies (Ortega – drained)
1 lb. Jack cheese, grated
2 small cans chopped black olives
1 bunch green onions, chopped
1 dozen flour tortillas
2 jars salsa
1-1/2 cans cheddar cheese soup
1 lb. cheddar cheese grated

Mix first five ingredients and divide evenly on flour tortillas.
Roll up and place in a 9×13 inch pan.

Mix the sour cream and cheese soup and pour over rolled
tortillas.

Pour salsa over the sour cream and soup. Top with cheddar cheese
grated.

Bake uncovered 350 degrees for 15 minutes or until bubbly.
Serves 8 – 12 and may be prepared in advance.

Just a Peach of a Chicken

What You Need:

4 chicken breasts, boneless and skinless
2 yams, peeled and diced
1 medium onion, diced
2 T water
3 T cornstarch
2/3 C peach preserves

How to Make It:

Layer the chicken breasts in the bottom of the crock pot.
Layer the yams on top of the chicken.
Sprinkle in the onion.
Cover and cook on low 7 hours.
Remove and keep warm.
Place the water and cornstarch in a small saucepan.
Place over medium heat and stir together well.
Add the peach preserves.
You may also add some of the juice from the crock pot if you like.
Stirring constantly cook until the mixture begins boil.
Once boiling, continue cooking 2 more minutes.
Pour the mixture over the chicken and vegetables before serving.

Tip: This recipe not only tastes great, but it’s healthy too.

Angel Pasta Chicken

What You Need:

4 chicken breasts, boneless and skinless
1/2 C margarine
1 (1.05 oz.) pkg. Italian salad dressing mix
1 (11 oz) can golden mushroom soup
1/2 C white wine
1 (4 oz) pkg. onion and chive cream cheese
1 (8 oz) pkg. angel hair pasta

How to Make It:

In a small saucepan over low heat melt the margarine.
Add the soup and wine.
Stir in the salad dressing and cream cheese.
Continue to stir continuously until the cream cheese has

completely melted and the mixture is smooth.
Pour the mixture over the chicken.
Cover and cook on low for 6 hours.
Cook the angel hair pasta according to package directions.
Serve the chicken over the pasta.

Tip: This recipe is a favorite.  If you’re not an angel hair pasta

lover, it can be served over other types of noodles too.

A Touch of Sweet Soy Sauce Chicken

What You Need:

2 T catsup
1 C water
1/2 C white vinegar
1 T soy sauce
1 C brown sugar, firmly packed
1 1/2 lb chicken breasts, cubed
2 T corn starch
2 T cold water

How to Make It:

Pour the catsup into the crock pot.
Add the water, vinegar and soy sauce.
Stir well to combine.
Add the brown sugar and stir until most of the sugar lumps are

dissolved.
Place the chicken in the mixture and stir to cover.
Cover and cook on low 8 hours.
Place the corn starch in a small mixing bowl.
Slowly add the water and stir until smooth.
Add mixture to the crock pot and stir well.
Cover and place temperature on high.
Cook 30 minutes longer being sure to stir about every 10 minutes.
Mixture should be thick when ready to serve.

Tip: This chicken has a sweet and sour taste and is very delicious

served over cooked noodles.

Chicken Gravy Heaven

What You Need:

4 chicken breasts, boneless and skinless
4 potatoes, quartered
2 stalks celery, chopped
2 lg. carrots, sliced
1 (11 oz) can cream of chicken soup
1 (1.89 oz) pkg. dry onion soup mix

How to Make It:

Spray a skillet with a non stick cooking spray.
Add the chicken and brown over medium heat on both sides.
Put the potatoes, carrots and celery into the crock pot.
Add the chicken.
Pour the soup over the top.
Add the onion soup mix.
Cover and cook 6 hours on high.

Tip: No water needs to be added to this recipe to make it

heavenly.   You can also substitute cream of mushroom or cream of

celery soup as your tastes desire.

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