Chicken & Cheese Enchiladas with Green Chili and Sour Cream Sauce

Ingredients:

10 soft taco shells (smaller flour shells)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack Cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can of diced green chilies

Directions:

Preheat oven to 350 degrees.  Grease 9x13pan.  Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.  In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies.  Do not bring to boil, you don't want to curdle the sour cream.  Pour over enchiladas and top with remaining cheese, and if you like add chopped black olives and green onions at this point.  Bake covered for 22 minutes at 350, uncover and high broil for 3 minutes to brown cheese.

Notes:  Green Chilies come in mild or hot so use either, to make it as spicy as you would like.

Sausage & Cheese Grits Breakfast Casserole

Ingredients

2 lbs.  Breakfast sausage
2 cups water
2 cups chicken broth
1 teaspoon salt
1 1/4 cups quick-cooking grits
1 lb sharp cheddar cheese, shredded
6 tablespoons butter
1 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper (optional)
6 eggs beaten

Brown sausage in a large skillet, stirring until it crumbles and cooks through.  Drain well, and set aside.

Bring water and chicken broth to a boil in a large saucepan; stir in salt and grits then return to a boil.  Cover pan, reduce heat to medium and simmer 10 minutes, stirring occasionally.  Remove from heat; add cheese, milk, butter, garlic, paprika, and cayenne pepper; stirring until cheese melts.  Stir in sausage and eggs.  Spoon mixture into a lightly greased 13x9 baking dish.

Bake, uncovered, at 352 degrees for 45-55 minutes or until golden and bubbly and a knife inserted in the middle comes out clean.  Let stand 15 minutes before serving.

Make-Ahead directions: Prepare casserole mixture as directed but do not bake.  Cover and refrigerate overnight.  Remove from refrigerator; let stand, covered 30 minutes.  Uncover and bake as directed.

Baked French Toast Casserole with Maple Syrup

Ingredients

1 loaf of French bread (13 to 16 ounces)
8 large eggs
2 cups of half and half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple Syrup

Directions
Slice French bread into 20 slices, i-inch each.  (Use any extra bread for garlic toast or bread crumbs).  Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping in slices.  In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.  Pour mixture over the bread slices, making sure all are covered evenly with the milk/egg mixture.  Spoon some of the mixture in between the slices.  Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degree F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.  Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well.  Makes enough for Baked French Toast Casserole.