Mushroom Soup Enchiladas

18 corn tortillas
oil
2 cans enchilada sauce
1 can mushroom soup
1 can tomato soup
1 lb hamburger, cooked and drained
grated cheese
sour cream

Combine soups and sauce in a saucepan and heat. Set aside.
In 1 T. hot oil in skillet, cook each tortilla briefly until
bubbly and set on a couple paper towels on a plate. Fill
with 1 T. meat and some cheese. Place seam side down in
9Xl3 baking pan. (It takes me two baking pans) Cover
with warmed sauce and more cheese.

Bake at 350 for 20 minutes. Serve with a dollop
of sour cream.

I have made these with no meat, just cheese; and with
diced, cooked chicken.

Chicken Ratatouille

1 onion
1 green bell pepper
2 small zucchini
2 tomatoes
2 glove garlic
2 skinless, boneless chicken breasts (approx 1 pound in all)
2 Tbsp. olive oil
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
salt and pepper
2 Tbsp lemon juice

Chop onion. Cut pepper into rings. Slice zucchini.
Cut tomatoes into wedges. Mince garlic. Cut chicken into strips.
Saute onion and pepper rings in 1 Tbsp oil in a frying pan
over med-high heat until soft, about 3minutes.
Add zucchini and cook until it begins to brown, 3 to 4 minutes.
Add tomato and cook until soft, about 3 minutes.
Push veggies to one side, add remaining 1 Tbsp oil and cook chicken,
stirring till it starts to brown, about 2 to 3 minutes.
Stir in garlic, herbs, 1 tsp salt, 1/2 tsp pepper and
cook until chicken is done and liquid evaporates...about 5 to 6 minutes.
Add lemon juice before serving.




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