Pineapple Mango Salsa

Ingredients:

1 mango, peeled and diced
2 tomatoes, seeded and diced
1 green pepper, seeded and diced
1/2 cup pineapple, diced
2 garlic cloves, diced
1 shallot, diced
cilantro, diced (to taste, but about 1/4 cup)
3 TB pineapple juice
1 TB olive oil
1 lime, juiced
1 tsp salt

Directions:
Prepare all ingredients and toss together. Refrigerate at least one hour prior to serving. Serve with tortilla chips or may be sauteed and served over seafood.

Chicken Enchilada Casserole

Ingredients:

3 chicken breast, uncooked
16 ounces sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
7 ounces diced green chiles
1 medium onion, diced
1 TB oregano
1 TB garlic salt
corn tortillas
cheddar cheese

Directions:

1. Place the chicken breasts in a large pot and cover with water. Add the oregano and garlic salt. Bring the water to a boil and cook for about 20 minutes, or until cooked through.
2. Meanwhile, mix the sour cream, cream of mushroom soup, cream of chicken soup, and chiles together in a large pan. Simmer over medium heat for 15 minutes.
3. When the chicken cooked through, remove it from the broth and shred. Add the chicken and the onion to the cream mixture and stir until well mixed.
4. Place six tortillas on the bottom of a 9x13 pan so that the bottom of the pan is covered. Pour half of the chicken mixture over the tortillas, spreading evenly. Cover with another layer of tortillas. Pour the remaining chicken mixture over the top layer of tortillas. Cover with cheese.
5. Bake at 350* for 20 minutes.

Chicken Tortilla Soup---SUPER easy

Things you will need:

2 Chicken Breasts

1 tsp Garlic Powder

1 T Ground Cumin

1/2 tsp Chili Powder

4 Cans Chicken Broth

16 oz jar of Salsa (any salsa will do, I used Medium Pace Picante Chunky Salsa)

15 oz Canned Corn (drained)

15 oz Canned Black Beans (drained and rinse well)

Sour Cream, Tortilla Chips, Shredded Cheese to Garnish

Empty the cans of Chicken Broth into a large pan

Put Chicken Breast in hole in with the Chicken Broth. (I used chicken tenders so they would cook faster)

Turn the burner on High

Add all of your ingredients

Cook until the chicken is done

Once the chicken is done take it out of the soup and shred it. You can cube it or cut it into little pieces but I found that if you shred it, there is more to go around and you get a piece of chicken in every bite.

Next time I make this I am going to make it with 3 cans of Chicken Broth because the soup is very soupy and I like a "thicker" soup.

I put a dallop of sour cream and some shredded cheese on top. I also garnished it with chips, however you can crush them up and put them in the soup too.