Cheesy Chicken Enchiladas

Ingredients:

(yeah, yeah it's all from Wal-Mart!!)

1 can (10 3/4 ounces) Cream of Chicken Soup
1 container (8 ounces) sour cream
1 cup Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken (you can cook your own or use canned)
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch)

Directions:

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup of the picante sauce mixture, chicken and cheese in a large bowl.

Spread about 1/4 cup chicken mixture down the center of each tortilla. I usually just make a little assembly line :)

Roll up and place seam-side down in a 3-quart shallow baking dish.

Pour the remaining picante sauce mixture over the filled tortillas.

I always top this with extra cheese, but it's not necessary.

Cover the baking dish.

Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling.

This is one of Mike's favorites!

Oven Baked Chicken Drumsticks

Ingredients & Directions:

1/2 c. all-purpose flour
1 tsp. salt (optional)
1/2 tsp. paprika
1/4 tsp. pepper
6 chicken drumsticks
1/4 c. butter, melted

Heat oven to 425 degrees. Mix flour, salt, paprika, and pepper in a bowl. Dip chicken drumsticks into butter; roll in flour mixture to coat. Arrange in an ungreased square pan, 8 x 8 x 2 inches. Bake, uncovered, until done, about 50 minutes. Yields: 6 drumsticks.