Chicken Enchiladas

I can cream of chicken soup
I cup sour cream
1/2 onion chopped (usually I omit this)
4 oz. can of diced green chillis
1-2 cups shredded cheddar cheese
8-10 tortillas
3-4 boiled chicken breasts

boil the chicken until fully cooked, and let it cool. then grated or chop the chicken.
Mix the first 4 ingredients together. Grab a tortilla, layer the sauce, chicken and cheese in the tortilla and wrap and place in the pan. ( you can use leftover sauce on top and add more cheese if you would like, but you don't have too.) bake @ 350 for 30- 35 minutes or until boiling in the middle and the onions are cooked. you can also make an extra pan and cover with foil and freeze before cooking for an easy meal on a busy day in the future.

homemade mac and cheese (good for your belly, not for your hips)

A lady in our recipe group made this and it was surpisingly good.

1 lb. macaroni
2 cups half and half
1/2 cup butter
2 eggs
1 cup monterey jack cheese, shredded
1 cup sharp cheddar cheese, shredded
1 cup mild cheddar cheese, shredded
2 cups velveeta, cubed
salt and pepper to taste

boil macaroni. Mix in 1/2 of all the cheese and the remaining ingredients in a large bowl. pour into baking pan (easier cleanup if you spray the pan with nonstick first.) Top with the remaining cheese. Cover and cook 2o minutes, remove the foil and brown to your liking.