Jez's Green Chile Chicken Enchiladas

Jez’s Green Chile Chicken Enchilada Casserole

Ingredients:

3 cans cream of chicken soup

1 can evaporated milk

1 big bag of cheddar cheese (or graded cheese block)

1 bag of corn tortillas

1 1/2 cups green chile

3 - 4 chicken pieces, depending on how much you want or how big the chicken pieces are (you can also use canned chicken)

Instructions:

1. Cook chicken, cut into pieces (or open and drain the can)
2. Mix the cream of chicken soup, cooked chicken, chile, and evaporated milk in a large bowl
3. Layer in a casserole pan
     a. A thin layer of sauce (so tortillas dont stick)
     b. Tortillas
     c. Sauce
     d. Cheese
     e. Tortillas
     f. Sauce
     g. Cheese
     h. Till the pan is full, stopping with the cheese layer
4. Bake at 350 for an hour or so, until the sides are bubbling and the cheese looks yummy crispy

Jez's Chicken Noodle Soup

12 cups chicken broth or bullion cubes to make 12 cups

½ package whole wheat egg noodles

2 ½ chicken breasts

½ bag frozen carrots

2 or 3 medium potatoes

salt, pepper, sage

1. In large stew pot, simmer chicken broth or bullion and water.  Add salt, pepper, and sage (I like a heaping 1/2 teaspoon) to taste.  
2. Cook chicken by preferred method (grill, boil, &c).  Cut into small pieces
3. Wash potatoes, leave skin on.  Cut into pieces.
4. Add chicken, noodles, carrots, & potatoes.  
5. Simmer until potatoes are done.  Add more spices as necessary to taste.