Green Chile Casserole
1 lb hamburger
1 can Cream of Mushroom Soup
4 oz. can Diced Green Chiles
Corn Tortillas
Cheese
Brown the hamburger and drain. Add Cream of Mushroom soup and green chiles. Salt and pepper the mixture to your taste. Tear corn tortillas into fourths. Completely cover the bottom of an 8x8 pan with torn tortillas. Add 1/3 hamburger mixture. Repeat two more times. Cover the top with as much cheese as you like. Bake at 350 for 30 minutes. If really in a hurry, you can cook in microwave for about 5 minutes or until cheese melts. You are only heating this.
My favorite side for this is corn bake. Make the corn mixture first and put it in the oven while you put together the casserole.
Corn Bread Casserole
1 pkg Jiffy Corn Bread Mix
1 Stick melted butter
8 oz. Sour Cream
1 can drained whole kernel corn
1 can cream style corn
1 TBS sugar
3/4 cup shredded mild cheddar cheese
Heat oven to 350 degrees. Mix all together and pour into a greased 8x8 pan. Bake 45 minutes or until golden brown on top and no longer jiggly.
Creamy Italian Chicken
2 can Cream of Chicken soup
2 cups milk
1- 8 oz package cream cheese, softened
1 packet dry Italian Salad Dressing mix
4 boneless skinless chicken breasts
Preheat oven to 350 degrees. Spray 9X13 pan with non-stick cooking spray. Place chicken breasts in the pan in a single layer. Using an electric mixer in a medium bowl, mix remaining ingredients until smooth. Pour mixture over chicken. Cover with foil and bake 1 hour. If using frozen chicken, bake 1 hour 30 minutes.
Note: If using a slow cooker, place chicken in slow cooker, add 1/4 cup water and Italian Dressing mix. Cook on low for 3 hours. In separate bowl, combine remaining ingredients, pour over chicken and cook 1 hour longer. Stir sauce and serve over rice.
Sweet Potato Enchiladas with Cilantro Avocado Cream Sauce
This last one is not a quick and easy dinner, but it really sounds good. Thanks Shelby!
http://ohsheglows.com/2011/05/04/vegan-enchiladas-with-cilantro-avocado-cream-sauce-2/
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