Chicken Enchiladas

1 c. Onion, chopped

5 Garlic cloves, minced

2 Tbsp. Butter

16 oz Tomatoes, chopped

8 oz Tomato sauce

4 oz Green chilies, chopped

1 c. Sugar

1 t. Cumin, ground

1/2 t. Salt

1/2 t. Oregano

1/2 t. Basil

3 to 4 c. Chicken

12 Flour tortillas

2 c. Monterey Jack cheese, shredded

1-1/2 c. Sour cream

Cook and shred chicken. In a saucepan, saute onion and garlic in butter until soft. Add tomatoes, tomato sauce, green chilies, sugar, cumin, salt, oregano and basil. Bring to a boil then reduce heat and simmer for 20 minutes. Dip each tortilla into the tomato sauce mixture to soften. Place 1/4-cup chicken and 2 Tablespoons cheese on each tortilla. Roll up and place, seam side down, into a baking dish. Blend sour cream with remaining tomato sauce mixture and place on top of enchiladas. Top with remaining cheese. Cover and bake at 350 degrees for about 5 minutes or until heated through.

Iola Egle • Bella Vista, Ark.

Chicken Chile Casserole

12 Flour tortillas

1 c. Chicken, cooked, diced

4 Jalapeno peppers, seeded

1 can Evaporated milk

1 can Cream of chicken soup

1 can Cream of Celery soup

1 c. Monterey Jack cheese, shredded

Preheat oven to 350 degrees. Mix milk and soups together and set aside. Cut Jalapeno peppers into small rounds. Tear tortillas into small pieces. Place half of the tortillas in the bottom of a greased oblong baking dish. Add a layer of chicken then a layer of Jalapeno peppers. Pour half of the soup mixture over the top. Top with a 1/2-cup of cheese. Repeat layers. Bake for about 30 minutes or until bubbly. Cut into squares and serve with salsa and sour cream if desired.

Marlene Maurer • Lakewood, Colo.

Barbecue Chicken

1 Whole chicken, shredded

1/2 c. Vinegar

Lemon juice

1/2 c. Catsup

2 Tbsp. Worcestershire sauce

1/2 t. Black pepper

1 t. Salt

1 t. Mustard

1 t. Sugar

1 Tbsp. Flour mixed to paste with some cold water

2 Tbsp. Butter or margarine

Season chicken with salt and place in a baking dish. Bake at 325 degrees for 30 minutes. Combine remaining ingredients and simmer for 5 minutes. Baste chicken with sauce and continue to cook until tender, about 45 minutes, basting every 10 minutes. Pour excess sauce off and serve.

Hellen Druse • Lafayette, Colo.

Almond Chicken Dijon

4 Chicken breast halves, boneless

2 Tbsp. Mayonnaise

2 Tbsp. Dijon mustard

1/4 c. Almonds, chopped

Mix mayonnaise and mustard until blended. Spread 1 tablespoonful of the mustard mixture over the top side of each chicken breast. Sprinkle almonds over the top. Bake at 375 degrees for 20-25 minutes or until chicken is done.

Ethel Williams • Papillion, Neb.

Chicken Pinwheels

2 Tbsp. Blue cheese salad dressing

2 t. Buffalo wing hot sauce

2 Whole wheat tortilla wraps

2 Lettuce leaves

8 oz. Chicken breast, thinly sliced, deli style

Stir together blue cheese dressing and buffalo wing sauce. Divide the sauce in half and spread over tortilla wraps. Place lettuce and chicken on each wrap. Roll tightly, cut off ends and cut into 1-inch slices.

Betty Norden • Ft. Collins, Colo.

Hoisin Chicken Wraps

2 c. Chicken, cooked, shredded

3 Tbsp. Hoisin sauce

2 Scallions, finely chopped

1/8 t. Pepper

4 Whole wheat tortillas

8 Watercress sprigs

Combine chicken, hoisin sauce, scallions and pepper. Toast tortillas in a dry skillet for 1 minute on each side. Divide the chicken mixture evenly onto tortillas. Top with watercress. Roll up and cut rolls in half on a diagonal.

* May be served warm by heating the chicken mixture over medium heat before placing on tortillas.

Lisa Kalmbach • Papillion, Neb.