Chicken Enchiladas

This is a super easy and yummy meal that we have made over and over again.

2 Cans 12.5oz Chicken Breast Drained
1/2 Cup Chopped Onions
2 Cans 10oz Enchilada Sauce
8oz Shredded Cheese (Cheddar)
1 Package 9" Flour Tortillas (Approximately 12)

Preheat oven to 350 degrees. Break apart chicken wiht a fork. Combine Chicken with onion, 1 can of enchilada sauce and 4oz of cheese. Fill tortillas with mixture. Roll up and place seam side down in greased glass baking dish. Pour remaiing enchilada sauce over the top of the filled tortillas, sprinkle wiht the remaining cheese. Bake at 350 degrees for 15 - 20 minutes. Serve with shredded letuce and sour cream.

Chicken Salad

1 Can Chicken
1 Apple (Cut in up)
1 Cup Grapes (Sliced)
1/2 Cup Pecans
2/3 Cup Mayo
2 Tbsp Sour Cream
2 Tsp Sugar

Mix Together. Estimated amounts, adjust for taste.

Bearwander Pasta Salad

6oz Hidden Valley Ranch Dressing
1/4 Cup Mayo
1 Tsp Beau Monde Seasoning
1-1/3 Cup Corkscrew Pasta (Up to 3 Cups Dry)
1/4 Cup Onion Chopped
1/4 Cup Green or Red Pepper
11oz Can Mandarin Oranges
8oz Sliced Water Chestnuts
1 Cup Seedless Grapes Halved
1-1/2 Cup Sliced Celery
1/2 Tsp Salt
2 Cups Cooked Chicken
1/4 Tsp Pepper

Mix dressing, mayo, and Beau Monde Seasoning. Cook, drain, and cool the pasta. Use more pasta to stretch and less meat. Combine all ingredients saving the oranges and grapes to fold in last.

With 3 cups of dried pasta = 9-10 cups. Searves 8

Summer Celebration Salad (Kristi Original)

Spinach (Romaine works too)
Strawberries
Pecans
Dried Cherries
Finely Chopped Onion
Newman's Own Light Cranberry Walnut Dressing

Mix and serve.