"Just a Spoonful of Sugar"

I meant to post these awesome recipes a little while ago. This (plus a green salad, white-chocolate dipped strawberries, and angel-food cake with strawberries) is what we had for our Easter Dinner with Telima and Tyler:

Fiesta Chicken Enchiladas
2 cans (8-10 oz each) cream of chicken soup
1 pint sour cream
1 medium onion, chopped
1 2.5 oz. can chopped or sliced olives
1 4 oz. can diced green chilies
4-6 boneless, skinless chicken breasts (boiled and cubed)
8-10 flour tortillas (cut into bite-sized pieces)
3/4 lb grated cheese (cheddar and Monterey Jack make a good combo)

Heat oven to 350 degrees (F, not C)
Mix soup, sour cream, onions, olives, chilies in a bowl. Add cooked chicken and stir. Place half of the tortilla pieces in a 9x13 inch pan and spread with half of the chicken/sauce mixture. Top with half the cheese. Repeat.

Bake, uncovered, for 45-60 minutes. Serves 8-10.

So yummy. And then we had this salsa with cinnamon chips:

Annie's Fruit Salsa
2 kiwis, peeled and diced
2 Golden Delicious apples--peeled, cored, and diced
8 oz raspberries (I used frozen, worked just as well)
1 pound strawberries, cut into medium-small chunks
2 Tablespoons white sugar
1 Tablespoon brown sugar
3 Tablespoons fruit preserves, any flavor (I used red raspberry)

In a large bowl, thoroughly mix everything together. Cover and chill in the refrigerator at least 15 minutes. Serve with cinnamon chips.

Cinnamon Chips
10 (10 inch) flour tortillas
butter flavored cooking spray (I actually used the regular kind)
1 cup cinnamon sugar

Preheat oven to 350 degrees.
Spray large cookie sheet with cooking spray. Cut tortillas into wedges and arrange in a single layer on sheet. Spray with cooking spray. Sprinkle wedges with desired amount of cinnamon sugar. Spray again.
Bake in preheated oven for 8-10 minutes. Repeat with any extra tortilla wedges. Allow to cool about 15 minutes.

To tell you how yummy this meal is--we had it for Enrichment on the Thursday before Easter. I made the same meal on Sunday. We ate leftovers all week. I made the enchiladas AGAIN this Sunday, and just finished them off just now for dinner (with Mercy the Ravenous helping).