Southwest comfort food...

Cilantro Dressing - great on mixed greens to accompany Chicken Enchilada Casserole

1/4 cup lime juice
1/4 cup olive oil
4 tbsp fresh cilantro, chopped
1 clove garlic, crushed/pressed
1/2 teaspoon chili powder
1/2 teaspoon cumin

Chicken Enchilada Casserole - double the recipe and you can freeze leftovers in smaller containers for a quick dinner another night

1 can cream of chicken soup
1 cup sour cream (you can use light sour cream if you want)
1 tsp minced onion
2 chicken breasts (or whatever chicken pieces you have on hand)
2 tbsp fresh cilantro, chopped (optional)
1/4 cup sliced black olives (optional)
1 lg can green chile enchilada sauce (or you can use red enchilada sauce)
12 corn tortillas
1 cup shredded Monterey Jack cheese (or cheddar, or mozzerella...)

First: boil chicken 25-30 minutes until done (I add some garlic powder and chicken boullion to the water before the chicken) - remove, let cool slightly and dice or shred

Second: In a medium size bowl; mix together the soup, sour cream, onion, chicken, cilantro, olives and half of the shredded cheese.

Third: In a 9x13 baking dish put a layer of tortillas (I use 4 for each layer, cut 3 in half, place straight edges along the edges of pan and then 1 whole tortilla in the middle to cover the gap). Then spread some enchilada sauce over the tortillas. Then spread half the chicken mixture over that... repeat and end with tortillas then enchilada sauce then top with the remaining cheese.

Fourth: Cover and bake in a 350 degree oven for 25-30 minutes until heated through. When done let it set for 10-15 minutes. When ready - serve with a side of mixed greens and a light dressing.