Sour Cream Chicken Enchiladas

12 corn tortillas
8 oz sour cream
can of cooked chicken, drained
can cream of chicken soup
green chilies
cheddar cheese

Tear tortillas into about 2'' in pieces and put in mixing bowl.
Add all the other ingredients except cheese.
Put mixture in cooking dish and sprinkle cheese over the top.
Cook at 350 degrees for 30 min.

Cheddar Broccoli Soup

8 oz frozen broccoli
3 carrots, sliced
1/2 med. onion, chopped
1 1/2 cubes butter
3/4 flour
5 cups water
5 chicken boulillon cubes
8 oz container of Velveeta cheese

Steam vegetables until almost tender. In a separate bowl, microwave butter until melted. Stir in flour and mix until smooth. In a large pot dissolve bouillon cubes in boiling water. Add a cup of the bouillon water to the butter and flour mixture and whisk together. Then add to boiling water and stir. Add drained veggies to soup. Add Velveeta cheese. Stir until melted. Serve hot with rolls.

Cheese Filled Shells

1 (12 oz.) box jumbo pasta shells

Cheese Mixture:
2 pints cottage cheese
1 lb. shredded mozzarella cheese
3/4 cup parmesan cheese
3 eggs
3/4 tsp. oregano
1/2 tsp. salt

Sauce:
1/2 cup diced onion
2 tsp. minced garlic
1 (8 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 cup water
1 tsp. oregano
1/4 tsp. basil
1 tsp. sugar

Cook shells half the recommended time. Drain and cool in a single layer on a pan. Combine cheese, eggs, oregano, and salt. Fill each shell with cheese mixture. Cover and put in refridgerator while you prepare the sauce. Combine all the sauce ingredients and simmer 1 hour in a saucepan. Pour 1/2 cup sauce on bottom of baking dish. Place shells in a single layer in the baking dish. Cover with the rest of the sauce. Bake 350 degrees for 30 min.

Hawaiian Chicken

6 boneless, skinless chicken breasts
1/2 cup ketchup
1/2 tsp. Worcestershire sauce
1 tsp. mustard
1/2 cup crushed pineapple with juice
1/2 cup brown sugar

Mix all ingredients together. Bake at 350 for 45 minutes or stew in slow cooker for 4-6 hours. Serve over rice.