A special place to come to get new menu ideas, meal planning and grocery shopping tips and helps, holiday menus and lots of Sawhook-tested recipes. I'll also be expanding into my books, speaking profile and Ukrainian Easter eggs with classes and workshops, gardening and will be sharing more options to help and encourage you with devotionals from Georgia's Heart.
BUT, first and foremost, the Lord is my strength and light of my salvation. I will ever praise Him.
To God be the glory!!
Tom's 70th birthday
50 years of marriage this year September 2017
Saturday, January 16, 2010
4 cooked chicken breasts, diced
3 c. cheddar or colby jack cheese, shredded
Jalepenos, chopped, as many as you like
1 lg. onion, chopped
1 can Rotel (tomato with chiles)
8 oz. sour cream
2 can cream of mushroom soup
3 T. melted margarine
1 small jar salsa or picante sauce (hot, medium, or mild)
10 soft large flour tortillas
Mix chicken, 3/4 of cheese, jalepenos, onion, Rotel sauce, sour cream, and 1 can soup together. In a large baking pan, coat with the melted margarine. Spoon mixture in the tortillas and roll up and place in the pan with the seams down....
Mix other can of soup and salsa together and pour over top of all the tortillas. Make sure to spread evenly to coat the tortillas (as they will dry out when baking). Sprinkle remainder of cheese over top.
Bake at 350 degrees for at least 30 minutes (more if needed) and back til a little brown and the edges are bubbly.