Recipe(tried): Scrumptious Chicken Enchiladas, Kim's Mother-In-Law Lemon Icebox Pie and.....

Hi Everyone!

I feel so wonderful...yesterday I finally got to the bottom of the computer room mess and boy, was it a mess. If you had seen it you would have thought I was beginning my own flea market. There were boxes and things on the floor in piles. It was really awful. That mess came primarily from the remodeling of the kitchen...you know how you have to move things into a room? Well, the computer room was it.

My Mom and I spent 2 days on it and out of that room, believe it or not came....

8 bags of pure trash (I really need to stop cutting out recipes from magazines, it's insane)

8 boxes for garage sale

and kitchen items I had forgotten I owned!!

Now everything has a place and my computer room is a beauty! Nice and neat!!

This is the Chicken Enchilada Casserole I made early this morning to have tonight with a nice crispy salad and of course, Kim's Mother-In-Law's Lemon Icebox Pie. I had to share the Enchilada recipe with you because the sauce is incredibly delicious tasting! As soon as I tasted it, I thought of all of you. I hope you get to make it. It is a little messy but believe me, well worth the effort.

Enjoy! Gina

Chicken Enchilada Casserole
serves 6 or 8

1 cup chopped onion
1/2 cup chopped green or red bell pepper
2 Tbsp. butter
4 boneless, skinless chicken breasts
1 (4 oz.) can mild green chili peppers, drained
3 Tbsp. butter
1/4 cup flour
1 tsp. ground coriander
2 1/2 cups homemade chicken broth*
1 cup sour cream
2 heaping tablespoons Rotel chopped tomatoes with chili**
2 cups shredded Monterrey Jack cheese with Colby or cheddar
10 large flour tortillas

*You make the homemade chicken broth by covering the chicken breasts with water, adding 1/2 chopped celery, 1 slice onion, 1 smashed garlic and 1 tsp. Montreal Chicken seasoning. Bring to a boil and simmer for about 30 minutes until chicken is tender. After you take the chicken out and shred, add 1 bouillon cube to the broth and mix well.

**I used this amount of Rotel because we don't like things too hot. You may add more to your liking.

In a large saucepan, saute the onion and green pepper in 2 Tbsp. butter until tender. Combine in a bowl with the shredded chicken breasts and green chili peppers. Set aside.

In the same saucepan, melt the 3 Tbsp. butter. Blend in the flour and the coriander. Stir in the chicken broth all at once. Cook and stir with a whisk until thickened and bubbly. Remove from heat, stir in sour cream, the amount of Rotel and 1/2 cup of cheese. Stir in 1/2 cup of the sauce into the chicken and blend well.

Dip each tortilla into the sauce to soften, fill each one with 1/2 cup of chicken mixture and a little cheese, roll up, place into 13x9x2 casserole dish seam side down. Pour remaining sauce over. Sprinkle with additional shredded cheese.

Bake uncovered at 350 for 25 minutes or until bubbly. Delicious!!!

Kim's Mother-In-Law Lemon Icebox Pie

2 graham cracker crusts
1 can Eagle Brand sweetened condensed milk
1 large container Cool Whip, thawed
1 small can frozen concentrated lemonade, thawed (limeade may be used)

Mix Eagle Brand milk, lemonade and Cool Whip with a fork. Pour the mixture into the two crusts. Chill for about 24 hours.