Monday Chicken Enchiladas (Very yummy! See recipe below)
Tuesday Hamburger Helper (I start school today and I have a Tri-Kappa meeting at 7:00.)
Wednesday Spaghetti with garlic bread (I will be spending the day at Lake Michigan and I get my haircut at 6:00!)
Thursday Creamy Chicken Casserole
Friday eating out (Wedding rehersal dinner!)
Here are the recipes, I must admit I really don't measure things like I should!
1 tablespoon full of butter
1 can of condensed cream of mushroom soup
1 8oz tub of sour cream
1.5 cups of cubed cooked chicken breast meat (I cheat and use 4 precooked seasoned chicken breast that are frozen and cook them in the microwave.)
1 cup chedder cheese divided
6 (12inch flour)tortillas
1 can of mild enchilada sauce
Preheat oven to 350
-In a medium suacepan over medium heat, melt butter and stir in soup and sour cream mix well and set aside 1/4th of the sauce for the toping.
-With the remaining sauce add chicken and 1/2 cup of cheese mix and fill all six tortillas with desired amount and place them seam side down in a 9x13 baking dish.
-For the remaining sauce add a can of enchilada sauce and the rest of the cheese, mix and pour over all of the enchiladas. Bake for about 20min. and enjoy!