Mandy Newsom

Creamy Chicken Enchiladas:

16 oz Sour Cream

2 Cups Cheddar Cheese

2 Cans cream of chicken soup

2 cans diced green chilies

2 cans white chicken breast meat chunks

1 package (10) tortillas

In a big bowl mix chicken chunks, sour cream, cream of chicken soup, green chilies, and ¼ cup cheddar cheese.

Spoon some mixture into the tortilla and roll up into an enchilada, place into pan until pan is filled. (There will be leftover filling) once all filled up, use the leftover filling and place over the top of all the tortillas. Sprinkle with remaining cheese and place In oven to cook for 30-40 minutes or until warm and bubbly.

Yellow Cake topped with strawberries and whipped cream

2 cups flour

1 ½ cups sugar

½ cup shortening

1 cup milk

3 ½ Teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla

3 eggs

1 pint fresh strawberries

1 quart whipping cream

Preheat oven to 350 degrees F. Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
Bake at 350 degrees F for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
Top with strawberries and whipping cream.

Serve with Tossed Salad and California French Dressing