The first is from my friend Meghan.
1 lb. boneless skinless chicken breast, cut into small pieces or strips
1 bag shredded cheese (cheddar, monterey jack or co-jack all work well)
1 cup sour cream
1 package taco seasoning
1 can green chiles
1 package flour tortillas (or corn if you like that better)
2 cans red enchilada sauce
Cook the chicken in a skillet until done. Follow instructions on taco seasoning and add to the chicken. Put chicken in food processor and shred/chop into small pieces. (if you want to skip this step, I would recommend cutting the chicken into small pieces before adding the taco seasoning!)
Place chopped chicken into medium mixing bowl. Add sour cream, chiles and 1/2 the shredded cheese. Also add about 1/4 can of enchilada sauce. Mix all together.
In a one large or two smaller baking dishes, empty the rest of your first can of enchilada sauce in the bottom of the pans. One by one, spoon the chicken mixture into each of your tortillas, roll them, and place in pans. Once you've filled the pan(s), cover with the remaining can of enchilada sauce and the remaining shredded cheese.
Cover with foil and bake at 375 for 30-40 minutes.
They are delicious!
The next recipe is for RHUBARB STRAWBERRY CRISP. I found this at cooks.com
2 c. flour
1 1/2 c. brown sugar
1 1/2 c. oatmeal
1 c. softened butter
Mix together for crust and topping.
1 1/2 c. chopped rhubarb
1 1/2 c. sliced strawberries
1 2/3 c. sugar
2 1/2 tbsp. cornstarch
2 1/2 c. water
2 tsp. vanilla
Combine crust ingredients, press 1/2 of mixture into greased 9 x 13 pan. Top with rhubarb and strawberries.
Stir together sugar and cornstarch, stir into water. Cook until thickened. Pour over fruit, sprinkle other 1/2 of crumbs on top. Bake at 350 degrees for 45 minutes.