Week of 1/12/1999

Creamed Chicken and Biscuits

Prep: 5 minutes
Cook: 15 minutes

Ingredients

2 cups chopped cooked chicken
1/2 cup milk
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 (10 ounce) package frozen mixed vegetables
1 (5.5-6-ounce) can refrigerated buttermilk biscuits

Preparation

Combine first six ingredients in a saucepan. Cook over medium heat 10 - 15 minutes or until thoroughly heated, stirring often. Meanwhile, bake biscuits according to package directions. Split hot biscuits in half; spoon chicken mixture over biscuit halves.

Yield: 4 servings

Easy Enchiladas

Prep: 7 minutes
Cook: 29 minutes

Ingredients

1 pound ground chuck
1 small onion, chopped
1 (10 3/4 ounce) can tomato soup, undiluted
1 (10 ounce) can mild enchilada sauce
8 (7 or 8 inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese. divided
Sour cream (optional)
Sliced ripe olives (optional)

Preparation

Cook beef and onion in large skillet over medium-high heat until meat is browned, stirring until it crumbles.; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13 x 9 x 2 inch baking dish. Pour remaining meat mixture over tortillas. Cover and bake at 350º for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake for 5 more minutes or until cheese melts. Serve with sour cream and olives, if desired.

Yield: 4 servings