Ranch Chicken Enchiladas

3 chicken breasts, thawed
1 can black beans, drained
1 cup milk
8 oz sour cream
1 package of Ranch seasoning
1 cup of Mayo.
4 tortillas
2 cups shredded cheese
Salsa (optional)

Cut chicken into bite size pieces and cook in a pot with canola oil for 5-10 minutes on medium high heat, or until chicken is done.  Add black beans and continue cooking for 2 minutes.  Let cool.  In a separate bowl, combine sour cream, ranch seasoning, milk, and mayo.  Mix together for 2 minutes.  Then pour sauce mixture of chicken and beans and stir until well mixed.  In a buttered 9 X 13 baking pan, spread out two tortillas,  Then add half the chicken and sauce mixture and sprinkle half the cheese over it.  Then top with remaining tortillas, chicken, and cheese.  Bake at 375 degrees for 25 minutes.  Serve with salsa, if desired.  Serves 4.

Mock Enchilada Pie

1 1/2 lb Hamburger
1 diced onion
1 can Chili with beans
1 1/2 cup grated cheddar cheese
1 large bag corn chips

Fry hamburger and onion until done, stirring frequently. Add chili and heat. Alternate layers of meat mixture, cheese, and corn chips in greased baking dish. Top with corn chips. Bake at 350 degrees until thoroughly heated. Serves 6.

Chicken Enchiladas

1 can Cream of Chicken Soup
1 can Milk
8 oz Sour Cream
12 flour tortillas
Cooked chunks of Chicken
Shredded Cheddar Cheese

Mix soup, milk, and sour cream. Spread a little of soup mixture on bottom of 9 by 13 pan. Spread some soup mixture down center of each tortilla, along with some cheese, and chicken. Roll tortillas and place in pan. Spread remaining mixture over top and then shredded cheese. Bake at 375 degrees until hot.

Mexican Lasagna

Mexican Lasagna:

6 Flour or Wheat Tortillas
3 cups Pico de Gallo
1 1/2 cup Shredded Cheddar Cheese
1 Onion Medium, Chopped
1 can of Black Beans
22 oz Green Chile Enchilada Sauce
1 Sour Cream
3 Boneless Skinless Chicken Breasts


Cook chicken and cube. In a bowl, mix Enchilada sauce with sour cream. In a 9 by 13 pan, add a small layer of sauce mixture and spread evenly. Then lay flat two of the tortillas. On top of the tortillas, sprinkle half of pico de gallo, cheese, black beans, and onions. Cover with two more tortillas, then repeat salsa and cheese mixture. Add final two tortillas and cover with remaining enchilada sauce. Sprinkle cheese on the top. Preheat oven to 350 degrees and back for 30 minutes or until hot. Serves 4- 6.