South-of-the-border dishes

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Need a good recipe for a weeknight dinner? Try one of these south-of-the-border dishes, and I’ll bet your family will clean their plates. Mine did.
These recipes are adapted from ones in the “Tortilla Lovers Cookbook,” by Bruce and Bobbie Fischer. I have tried most of the recipes in this book with great success. It’s available from Golden West Publishers, 5738 North Central Avenue, Phoenix, Ariz. 85012. I recommend it highly.

Chicken Enchilada Casserole
1 (2 lb.) chicken
salt, pepper to taste
1/2 t. garlic powder
1 can cream of chicken soup
1 can cream of mushroom soup
5 green onions, diced
1 c. black olives, pitted and sliced
non-stick cooking spray
12 corn tortillas, softened
4 whole green chilies, sliced (canned is okay)
1 1/2 c. Monterey Jack cheese, grated
Season chicken with salt, pepper and garlic power. Cover with water and cook over medium heat till done. Remove chicken from stock and allow to cool. Meanwhile, in medium saucepan, combine cream of chicken soup, cream of mushroom soup, green onions and black olives. Shred chicken when cooled and add to soup mixture. Stir in 2 cups of the chicken stock.
Spray casserole dish with non-stick cooking spray. Place a layer of tortillas on bottom of dish. Next, layer with chicken mixture to cover tortillas and sprinkle with cheese. Arrange a layer of green chile slices on top. Repeat layers until all ingredients are used. Bake at 305 degrees for 30 minutes. Serves 6.

Sonora Beef Casserole
1 lb. ground beef
1 large onion, diced
1 clove garlic, minced
1 can cream of mushroom soup
8-10 oz. American cheese, cubed
1 (7 oz.) can diced green chilies, drained
1 (12 oz.) can evaporated milk
Tortilla chips
In medium skillet, sauté meat, onion and garlic. Meanwhile, in a saucepan, combine soup, cheese, chilies and milk. Heat till cheese is melted. Generously layer tortilla chips in bottom of greased casserole dish. Add meat mixture on top, then melted cheese mixture. Bake at 350 degrees for 45 minutes. Serves 6.