• 1 Can Campbell’s cream of chicken
• 8 Ounce of sour cream
• 1 Medium size onion sautéed
• 2 Cups chopped cooked chicken
• 1 Cup of shredded Monterey Jack cheese
• 10 Small flour tortillas

Directions:

Mix cream of chicken, sour cream.
Add to the cream mixture chicken and cheese.
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining mixture over enchiladas.
Bake at 350 degrees F for 40 minutes or until hot.

Level Of Difficulty – Easy

Do you ever feel like you always end up eating the same few thinks? Some times it feels that way for me. I wanted to change up a little bit, so I went in search for a chicken recipe that could be some what interesting or new. As I was browsing the internet I came a cross a recipe for Hawaiian Haystacks. We hadn’t had them for a while so I figure I make that for dinner. So I wanted to share this simple recipe with you. They turned out great!

Main Ingredients:

1. 1 Cup of Cooked Rice per Person. (I use the 5 min rice.)
2. 1/2 Cup per Person Cooked Chopped Chicken Meat. (You can cook it with a bit of oil and chopped onion to add a bit of flavor to the chicken)
3. 1/2-1 Cup per Person of Chicken Gravy, or Cream of Chicken Soup Diluted with Milk (I Prefer the cream of chicken with a bit of milk, it’s thicker and I think it covers the chicken and rice much better.)

Toppings:

• Chopped Celery
• Chopped Onions
• Chopped Pine Apple
• Chow Mein Noodles
• Shred Cocoanut

Level Of Difficulty – Easy