Recipe

Our Favorite Recipes

Layered Chili-Chicken Enchilada Casserole

Tis recipe comes from BettyCrocker

2 cups diced cooked chicken

3 cups shredded Colby-Monterey Jack cheese blend (12 oz)

1 can (4.5 oz) Old El Paso chopped green chiles,undrained

3/4 cup sour cream

1 package (11 oz) Old El Paso flour tortillas for burritos (8 tortillas;8 inch)

1 can (16 oz) Old El Paso refried beans

1 can (10 oz) Old El Paso enchilada sauce

4 medium green onions, sliced (1/4 cup)

1 cup shredded lettuce

1 medium tomato, chopped (3/4 cup)

1. Heat oven to 350 degrees. Spray 13x9-inch pan with favorite cooking spray. in  medium bowl, mix chicken,1 1/2 cups of the cheese, chiles and sour cream.

2.lyer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish. Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3

more tortillas and remaining beans and chicken mixture. Place remaining tortillas over mixture, overlapping slightly do place up the side of dish. Sprinkle with remaining cheese.

3.Cover with dish foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 minutes before cutting. Garnish with onions, lettuce and tomato.

Peanut Butter Chocolate Chip cookies

I found this recipe at allrecipes.com it has great reviews.

Ingredients

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely. I only baked mine for 8-10min

Nutritional Information 

Amount Per Serving  Calories: 246 | Total Fat: 11.6g | Cholesterol: 28mg

For more of our favorite recipes go to our recipe blog

HERE