Enchiladas

Ingredients:
2 lbs hamburger or chicken
1 pkg. corn tortillas
2 cans Cream of Chicken soup
1 sm. can of green chilies
1 pint sour cream
1 sm onion, chopped
1 lb grated cheese

Directions:
Fry hamburger or dice chicken. Add onion to taste. Combine soup, chilies, and sour cream then heat. Dip tortillas in hot oil. Tear tortillas and layer them with meat, then soup mixture, then cheese. Repeat layers.  Heat in oven until bubbly and cheese is melted.

*** Most famous at Grandma Lois's in Dales HUGE skillet.

Creamy Tomato-Basil Soup

Ingredients:

• 1 Tbsp Olive Oil
• 2 Garlic cloves, pressed
• 1 large Shallot, diced
• 2 (28 oz) cans Crushed Tomatoes
• 1½ cup Chicken Stock (or vegetable stock)
• 1 Tbsp Sugar
• ½ Tsp Dried Oregano
• 2 Tsp Kosher Salt
• Several grinds of Pepper (to taste)
• 1 Cup Half and Half
• 12 - 15 large Fresh Basil leaves, chopped

Directions:

1. In a dutch oven or heavy bottomed pot, heat olive oil over medium-high heat. Add shallot and saute until translucent.
2. Add garlic and saute another 30 seconds.
3. Add crushed tomatoes (juice and all), chicken stock, oregano, sugar, salt, and pepper.
4. Bring to a low simmer. Cook uncovered, for 15 minutes or until it has thickened.
5. Add the half and half, basil and season to taste with salt and pepper.
6. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Chile Relleno Soup

Ingredients:

• 5 poblano peppers
• 2 tbsp butter
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups chicken bone broth
• Salt and pepper to taste
• 1 lb boneless, skinless chicken breast, cut into 1/2 inch pieces
• 8 ounces cream cheese, cut into cubes
• 2 cups shredded cheddar cheese, divided
• 2 cans northern white beans

Directions:

1. Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
2. Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside.
3. In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
4. Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.
5. Add cream cheese and two cups of the cheddar cheese and whisk until smooth.

***I used green chilles instead of poblanos.