Mexican Casserole

This is an old family favorite -- we've been eating this for as long as I can remember! Quick, easy, and delicious. Does it get any better than that?

Ingredients:
1 pound hamburger
1 medium onion
1 (16 ounce) can refried beans
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can Fiesta nacho cheese soup
sour cream
salsa
shredded cheese
avocado

Directions:
Preheat oven to 325 degrees. In a skillet, brown hamburger and onion. Making one well covered layer, place tortilla chips on the bottom of a 9x13 glass pan. Add refried beans to the hamburger; mix well. Spoon meat mixture over tortilla chips and then spread cream of mushroom soup and then cheese soup over meat mixture. Bake uncovered for 30 minutes. Serve with sour cream, salsa, shredded cheese, and sliced avocado.

Chicken Enchiladas

One of my favorite recipes ever and an old standby.  One of my dearest friends and a college roommate, Jamie, gave me this one.  I think of her every time I make these enchiladas!  For the chicken, I often use a rotisserie chicken from the grocery deli.  It adds a really great flavor and eliminates the step of baking chicken breasts.  You'll have some chicken leftover, but hey -- who can't find something to do with those delicious chickens?!

Ingredients:
2 cups shredded/chopped baked chicken breast
1 can cream of chicken soup
1 small can of chopped green chilies
1/2 teaspoon cumin
1/2 teaspoon salt
1 cup sour cream
1/2 cup milk
3 ounce package cream cheese, softened
1/4 of a medium onion, finely chopped
12 tortillas
1 1/2 cups Monterrey Jack cheese

Directions:
Mix together the soup, chilies, cumin, salt, sour cream, and milk.  A blender makes this mixture really smooth, but I often just stir by hand.  Set aside.

Combine chicken, cream cheese, and onion.  Wrap this mixture into about 12 warmed tortillas.  Lay in a 9x13 pan and pour soup mixture over enchiladas.  Cover with foil and bake at 350 degrees for 30 minutes.  Remove from oven, top with cheese and return uncovered to oven until cheese is melted and bubbly.

Servings: 6

Baked Parmesan Crusted Salmon

Ingredients:
1/2 cup mayonnaise
2 tablespoons grated Parmesan cheese
1/8 teaspoon ground red pepper
4 salmon fillets
1 lemon
10 crushed Ritz crackers

Directions:
Preheat oven to 400 degrees.  Combine mayo, cheese, and red pepper; set aside.  note: I often add a bit more red pepper after tasting.  Lay salmon fillets on a foil-lined baking pan. Squeeze fresh lemon juice over each fillet.  Spread each fillet evenly with mayo mixture. Cover mayo with cracker crumbs.  Bake 12 to 15 minutes or until salmon flakes easily with a fork.

Servings: 4