Recipes

I forgot I was supposed to post these two recipes until Sue called me from the grocery store looking for ingredients.  (Oops, sorry.) 

CREAMY CHICKEN ENCHILADAS

2 1/2 cups chopped cooked chicken
1 can condensed cream of chicken soup
1 cup sour cream, divided
1 pkg (8 oz.) Shredded Cheddar Cheese, divided (I used more than that)
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1 1/2 cups Thick & Chunky Salsa

Preheat oven to 350 degrees.  Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese, and 3 T. of the cilantro until well blended.  Spoon about 1/4 cup of the chicken mixture down the center of each tortilla; roll up.  Place, seam sides down, in greased 13 x 9 inch baking dish.  Top with the salsa and remaining cheese.  Bake 25 minutes.  Sprinkle with remaining 1 T. cilantro; top with the remaining 1/2 cup sour cream.


CORN PUDDING

1 (8 oz.) sour cream
1 (16 oz.) can whole kernel corn, drained
1 (16 oz) can creamed corn
1 stick butter, melted
2 eggs, slightly beaten
1 (8 1/2 oz.) box Jiffy corn muffin mix

Mix sour cream, drained whole kernel corn, creamed corn, melted butter and eggs together.  Add corn muffin mix; stir to blend.

Bake in a greased 8x8 inch baking dish at 350 degrees for 55-60 minutes or until knife inserted near center comes out clean.