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1 can Cheddar Cheese Soup
1/2 cup Milk
2 cups chopped cooked Chicken
3/4 cup Picante Sauce
1 tsp Chili Powder
8 (8") Soft Flour Tortillas
Chopped Tomato
Mix Soup and Milk.
Mix two tbsp Soup mixture, Chicken, Picante Sauce and Chili Powder in medium bowl.
Spread 1/2 cup soup mixture in 3 quart shallow baking dish. Spoon 1/4 cup Chicken mixture on each Tortilla. Fold Tortilla and place seam side down in baking dish.
Spread remaining Soup mixture over enchiladas. Cover and bake at 350 degrees 25 minutes or until hot. Garnish with tomato.
1/3 cup Sugar
3 tbsp Cornstarch
1 pkg (4 serving) any flavor Red Gelatin
1 cup each; Blueberries, Raspberries and Strawberries
1 (6 oz) prepared Graham Cracker Crust
2 cups thawed frozen whipped topping
Mix Sugar and Cornstarch in medium saucepan. Gradually add water, stirring until smooth. Cook over medium heat until mixture boils; boil one minute. Remove from heat and stir in gelatin until completely dissolved. Cool to room temperature. Add berries. Pour into crust.
Refrigerate 3 hours or until firm. Top with whipped topping.
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