Ruth's Chris Sweet Potato Casserole

Crust:
1 C. Brown Sugar
1/3 C. Flour
1 C. chopped nuts (pecans preferred)
1/3 stick Butter, melted

Sweet Potato Mixture:
3 C. mashed sweet potatoes
1 C. Sugar
1/2 tsp. Salt
1 tsp. Vanilla
2 Eggs, well beaten
1 stick Butter (1/2 C.) melted

Combine brown sugar, flour, nuts and butter in mixing bowl and set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Bake for 25-30 minutes (without the crust). Remove from the oven and sprinkle topping evenly over the sweet potatoes. Bake for an additional 10-15 minutes. Allow to set at least 30 minutes before serving.

Mexican Rice Casserole

From: Kristie Swindlehurst

• 1 1/3 cups uncooked white rice
• 2 2/3 cups water
• 4 skinless, boneless chicken breast halves
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• 1 (10.75 ounce) can condensed cream of chicken soup(fat free)
• 1 (10.75 ounce) can condensed cream of mushroom soup(Fat free)
• 1 onion, chopped( i didnt use) there is enough for my liking in the salsa:)
• 1 1/2 cups mild salsa
• 1/2 packet chiken taco seasoning

Directions
1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, chiken taco seasoning, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or until bubbly.

Layered Enchilada Bake

From: Kristie Swindlehurst

Prep Time: 15 min
Total Time: 1 hr 35 min
Makes: 8

1 lb. (500 g) lean ground beef
onion flakes
2 cups chunky salsa
1 can (19 fl oz/540 mL) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing ( I used fat free)
2 Tbsp. chili powder
6 flour tortillas (9 inch)
1/2 cup sour cream
1 cup KRAFT Tex Mex Shredded Cheese

PREHEAT oven to 400ºF. Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish; set aside. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and chili powder; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Honey Lime Chicken Enchiladas

From: the Sister's Cafe

4-5 T. honey
5 T. lime juice
1 T. chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I put some chicken in the crockpot. You can save time by using a store bought rotisserie chicken. If you like a lot of filling in your enchiladas, I would recommend doubling this which I did.)
8-10 flour tortillas (I made 6 enchiladas with 10" tortillas)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (I followed the other reader's recommendation to only use a 1/2 cup since a full cup can make it too rich)

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese (and a little enchilada sauce), saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. *Both my sisters both made this and said they didn't have enough sauce. I don't know how because when I make it there is tons. Bake at 350 degrees for 30 minutes until brown and crispy on top. I served mine with sour cream, pico de gallo, rice and black beans.