Enchilada Casserole

1 pound ground beef

12 medium onion, chopped

1 4-ounce can chopped green chilies

1 1034-ounce can condensed cheddar cheese soup

6 tablespoons water

Tortilla chips, coarsely crushed

1 10-ounce can enchilada sauce

1 cup shredded cheddar cheese

14 cup sliced black olives

Spray an 8-inch square pan with cooking spray, and preheat oven to 350 degrees.

Brown ground beef and onion together, drain. While the ground beef is cooking, combine the green chiles, cheese soup and water in a small saucepan; heat until smooth and warmed.

Spread a third of the cheese sauce in the baking pan; top with half the tortilla chips, half the ground beef, half the shredded cheese, half the black olives and half of the enchilada sauce; repeat and top with remaining third of cheese sauce.

Bake, uncovered, for 20 to 25 minutes.

Rachel Rathman

Grand Island

Chicken Enchiladas

1 16-ounce can refried beans

10 flour tortillas

1 can reduced fat cream of chicken soup

1 cup reduced fat sour cream

3 to 4 cups of cubed cooked chicken

2 cups of shredded cheddar cheese

1 15-ounce can enchilada sauce

14 cup chopped onion

14 cup chopped olives

1 cup chopped tomato

Shredded lettuce

Spread about 2 tablespoons of refried beans on each tortilla. Combine soup, sour cream and chicken together. Spoon 12 cup down the center of each tortilla. Top with cheese. Roll up and place seam side down in a 13-by-9-inch pan. Pour enchilada sauce over the top; sprinkle with cheese. Bake at 350 degrees F for 35 minutes or until heated through. Serve with olives, onion, tomatoes and shredded lettuce.

Tonya Bannister

Marquette