Appetizer

Jill’s Quick Chicken Enchilada Nachos

1 can (12.5 oz) Chunk chicken, drained -- I have used leftover chicken, or I cooked a chicken breast 

1 can (15 oz) black beans rinsed and drained

1 can ( 15 oz) corn, drained

1 jar (16 oz) Picante Sauce

1 can (10 3/4 oz) condensed cream of mushroom soup

1 can (4.5 oz) chopped green chilies

1 tablespoon chili powder -- more or less to taste, depending on how much heat you like

1 bag tortilla chips

Assorted toppings -- shredded cheese, slices olives, chopped green onion, diced avocado, etc.

Heat chicken, beans, corn, picante sauce, soup, chilies and chili powder in a 4-quart saucepan over medium heat until mixture is hot and bubbling, stirring occasionally. Arrange the tortilla chips on a large serving platter. Top with the chicken mixture and assorted toppings if desired.

Can be made in the crock-pot and used as a dip-- my family’s favorite way of eating this.

Peggy’s Green Salsa

5 tomatillos

4 Serrano peppers ( if you like it mild take seeds out, I leave a few in)

1 Lime, juice

1 garlic clove

1/2 onion

1-2 C. cilantro, "large handful"

2 tsp. Knorr Caldo De Pollo

1 tsp. salt

Blacken tomatillos and Serrano peppers on grill, blend all in blender, and add a little water if needed.

Peggy’s Guacamole

3 avocados

1-2 Serrano peppers

1/2 onion, chopped

2-4 limes

1 C. chopped cilantro - "hand full"

1/4 C. green salsa

2 tsp. salt

Mash avocados and onion w/spoon, add remaining items and stir.