A super easy chicken enchilada casserole for supper.

Some folks eat dinner, but around here we eat supper.  Dinners are way too formal and require way to much planning for a weeknight. This weeknight I put together a super easy chicken enchilada casserole using a deli roasted chicken, soft tortillas and a couple can ingredients and everyone’s favorite…cheese.  I know it works because hubs ate a second helping all the time saying “mmmm, mmmm, mmmm.” 

Fruit Salsa & Tortilla Chips

With all the heavy, calorie laden BBQ, potato salads, pie, cake and ice cream during the summertime you may need something light and cool.  Here is a  simple, easy fruit salsa for Fourth of July when it’s hot and you need a little something sweet.  I just like having fruit in different ways so this salsa is great for us and the grands love it too.  You may need to make extra chips for kids.

• 1 quart of strawberries, washed, cored, rough chopped
• 1 pint of blueberries, washed
• 1 kiwi, peeled, diced
• 1/4 cup red onion, finely chopped
• a handful of mint, washed and roughly chopped (I had chocolate mint in the garden) You can also use Cilantro.
• 3-4 Tablespoons of honey mixed with 2 Tablespoons lime juice
• Salt & pepper to taste

To make festive shaped chips:  cut some flour tortillas into star shapes (or triangles or whatever shape you like) using cookie cutters.  Spray tortilla with I can’t believe It’s Butter and sprinkle with cinnamon & sugar.  Bake 350 F for 10 minutes.

Refried Bean Dip

Some days are nearer to perfect than others.  Today is one.  Blue skies, 80 degrees, no wind, iris's blooming, kids, grand kids, great grand kid visiting.  A favorite Tex-Mex lunch menu of Chicken enchiladas, beef taco's, re fried bean dip, avocado, and for dessert - cheesecake.The bean dip came out especially good.  I started with a can re fried beans to make this recipe extra easy and exceptionally good.

Re fried Bean Dip

by Jeannie

6072497

Ingredients

• 1 can re fried beans or 1 1/2 cups mashed left over pinto beans
• 1/2 cup mild salsa
• 1/4 can green chili's
• 1/4 cup caramelized onions & bell peppers
• salt and pepper to taste
• 1/2 cup sharp cheddar cheese, shredded

Instructions

Heated mashed beans over low heat.

Dice onions and bell peppers.

While the beans heat, caramelize onions and bell pepper in a hot skillet with about a Tablespoon of olive oil.

When they are tender and the onions are slightly translucent add them to the beans.

Add the remaining ingredients except cheese.

Garnish with shredded cheese.

Serve with crisp baked tortilla chips.

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