Main Dishes

Chicken Enchiladas
4 chicken breasts, cooked and diced
2 cans cream of chicken soup
1 can green chilis, diced
1 c. sour cream
flour tortillas
Monterey Jack and Cheddar cheese

Mix chicken, soup, chilis, and sour cream in saucepan and warm. Fill tortillas with mixture. Put in 9 x 13 in. pan; spread cheese over top. Bake at 350 degree's for 25 to 30 minutes. Makes 10-12 enchiladas.

Serving suggestion: Serve with a side of guacamole, chips and salsa, and warm black beans.
Posted by Jan
Recipe came from Elk Ridge 1st Ward cookbook

Chicken Enchiladas (Whicker style)
3 Chicken Breasts cooked and diced
Flour Tortilla shells
Grated Cheddar Cheese
1 Can of Cream of Chicken Soup
1 sm. can of Red Enchilada Sauce

After chicken is cooked, fill flour tortillas with some cheese and chicken, roll them up, then place in a lightly greased 9x13 pan (or whatever size you want to use). Spread with the cream of chicken soup (undiluted) using a big spoon. Poor the enchilada sauce over the top of that and then cover with more grated cheese. Bake at 350 for about 20 mins to heat through.
Posted by Colette

Crepes
3 Eggs
3/4 C. Flour
1 T. Sugar
1 tsp. Salt
1 1/4 C. Milk

Beat the eggs well, in a mixing bowl. Add the rest of the ingredients and beat together. Let it sit for a few minutes. Cook on Med heat in a well greased, sm. frying pan, using about 1/4 c. each time. Fill with pudding, whip cream, fruit, or whatever else you want. Great as a breakfast dish or dessert.
posted by Colette

Teriyaki Chicken- Crock pot
1/2 c. brown sugar
1/2 c. soy sauce
1/4 c. lemon juice
1/4 c. water
1/2 tsp. garlic powder
Dash of ground ginger
6 chicken breasts, small to medium in size

Mix together and pour on top of 6 boneless, chicken breasts in a slow crock pot cooker. Cook on Low for 8-10 hours or on High for 4 hours. About an hour before serving, remove chicken from crock pot to a plate. Using 2 forks, shred the meat and place back into the crock pot. This allows the juices to be absorbed by more of the meat. Serve shredded chicken on a bed of rice.
Posted by Jan
Recipe from Elk Ridge 1st Ward cookbook