Supper Swap 3

Tonight was our 3rd round of Supper Swap. We both tried new recipes this week and nearly recruited a 3rd family to join us.

For my dinners, I made beef fajitas, Chicken Enchilada Casserole and Creamy Italian Chicken with Pasta.

Missy made Lasagna Macaroni, Turkey and Wild Rice Bake and a chicken/green bean casserole.

Here's the recipes for the chicken enchiladas and creamy Italian chicken.

Chicken Enchilada Casserole

1 Whole Chicken (Cooked or store-bought rotisserie)
1 Bunch Cilantro
1 Can Cream of Mushroom Soup
1 Can Rotel Tomatoes
1 Medium Onion
2 Cloves Garlic
1 12 oz. Can Evaporated Milk
1 t. Salt
1 C. Sour Cream
24 Corn Tortillas
Monterrey Jack Cheese

Put Rotel, Onion and Garlic in blender and blend until smooth. Set aside. Put Soup, Cilantro and Evaporated Milk in blender and blend until smooth. Add to Rotel mixture. Add Salt and Sour Cream. Add torn up chicken to mixture. Cut tortillas into quarters and add to mixture. Pour into a greased 9 x 13 pan. Top with cheese. Bake covered at 350 degrees for 30 minutes, uncovering the last 10 minutes.


Italian Creamy Chicken

4 chicken breasts
1 pkg. Italian dressing mix
¼ cup water
1- 8 oz. cream cheese
1 can cream of chicken soup
1 can mushroom stems and pieces (drain)

Put chicken in slow cooker. Stir dressing mix with water and pour over chicken. Cook about 3 hours on high. Beat cheese and soup, pour over chicken. Add mushrooms. Cook about 2 hours longer, stirring a couple of times. I chopped the chicken and then poured the entire mixture over tri-colored rotini and sprinkled with parmesean cheese. I am going to bake it to heat it through, probably 30-40 minutes.

I can't wait to try them all! I'm still looking for some other freezer friendly recipes, so let me know if you have any good ones.