Swiss Stake

6 pieces of cubed stake
Cut each piece in half, roll it in flour and pan brown the meat in a skillet with enough cooking oil to cover the bottom of the pan. Salt and Pepper to taste while browning.

1 can of tomato soup
green peppers
onion
1 can of water

Layer the meat in a casserole dish adding the soup mixture on top of each layer.
Bake at 325 for 1-2 hours or until tender.

This is a great slow cooker meal as well. It is so tender and full of flavor. My boys LOVE this one!

Chicken Enchiladas

• 1 tablespoon butter

• 1-2 medium onion, chopped

• 1 garlic clove, minced

• 2 tablespoons all-purpose flour

• 1 cup chicken broth

• 1 cup milk

• 2 (4 ounces) cans chopped green chilies

• 1/4 teaspoon salt

• 1/4 teaspoon ground cumin

• 12 flour or corn tortillas

• 1-1/2 cups shredded cooked chicken

• 2 cups shredded cheese (I used a Mexican blend)

Serve with;
green onions with tops, thinly sliced
Sour cream
Salsa


In a saucepan, melt butter over medium heat. Sauté onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.
Grease a 13-in. x 9-in.x 2-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly. Serve with green onions, sour cream and salsa.

With this one, I was afraid that I had went to far out of the box for my boys (hubby included) but it was a hit! And the left overs were just as good the next day. {no pictures of this one to share, my camera isn't working}