Two yummy recipes

Here is what we had for dinner tonight, courtesy of Kraft kitchen:

Dinnertime Quessadillas

2 cups shredded cooked chicken

1/2 cup drained canned whole kernel corn

1/2 cup sliced green onions

1/2 cup drained canned black beans, rinsed


1 cup KRAFT Mexican Style Shredded Four Cheese


LAYER chicken, corn, onions, beans, salsa and cheese evenly over one half of each tortilla.

FOLD tortillas in half to enclose filling.

COOK one or two quesadillas at a time in large nonstick skillet on medium-high heat 3 min. on each side or until quesadillas are lightly browned on both sides and cheese is melted.


And here is a recipe that my friend, Kim, just gave me.  Looks like I’ll need to try it sometime soon!

cook 3 frozen boneless skinless breast in the crockpot on high for 5 hrs..clean sludge off and shred up..when those are done..I take CHICKEN cheesy enchildada helper..cook that according to directions..add the shredded chicken..I take a can of campbells cremey verede soup..warm that up on the stove with about a half can of milk..when all that is warmed and cook..I put the helper mixture into tortilla’s..roll and put in a 9×13 pan..I normaly get a bout 6..then I take that soup mixture pour it all over it..then take a bag of shredded cheese..pour tons of that over it..cook in oven till cheese is melted..and its done..i top mine with sour cream..but you could also do salsa

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