Chicken Enchiladas

3 c chopped cooked chicken
1 chopped green bell pepper
8 oz cream cheese
1/2 c salsa
10 (8 inch) flour tortillas
12 oz chedder cheese, grated
1/4 c milk
1 small can chilies or chopped jalapeno (opt)

Preheat oven to 350 degrees.

Stir chicken, bell pepper, cream cheese,  salsa and chilies or jalapeno in a saucepan over low heat until cheese is melted. Spoon 1/4 cup of mixture down the center of each tortilla, roll up. Place seam side down in a lightly greased 12" x 8" or 13" x 9" baking dish.

Stir cheddar cheese and milk in saucepan over low heat until smooth. Pour cheese over tortillas and cover with foil. Bake 20 minutes.

Five out of five stars ~ This is Doug's favorite meal.

Greek Chicken Salad

1 c chopped roasted chicken breast
2/3 c diced seeded cucumber
1/4 c (1 oz) crumbled feta cheese
2 T fresh lemon juice
2 T olive oil
1/4 t salt
1/4 t freshly ground black pepper
1/4 c Greek or strained yogurt
2 c sliced romaine lettuce

Combine all but last ingredient (romaine lettuce) and toss gently.

Refrigerate for at least 2 hours before serving. Add in romaine just before serving to keep it crisp.

If you are using this in a sandwich, try using the leaves whole, separate from the salad, especially if you are making the sandwich ahead of time. Or, for a bread free meal, place the salad inside the romaine leaves and serve in romaine "boats".

makes 4 servings ~ prep 10 minutes plus 30 minutes ahead of time to pre~cook the chicken. Pre~cooking the chicken can be done a day or two in advance.

Try putting this in a pita spread with a little bit of roasted pepper hummus.

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