Chicken enchalda's

By Kristen Ward

3 cups of chicken breasts shredded or cubed
1 cup of shredded Cheddar cheese
4 ounces of cream cheese
1 small can of green chile's
1 medium can of chicken broth (we used green chili sauce)

Cook chicken breasts in the oven until done. Let them cool, cut and into cubes. Put into a glass bowl mix with green chile's, cream cheese and regular cheese. Mix well. Wrap individually in corn tortilla's and place in baking pan. Spread chicken broth over the the casserole. And back at 350* f for twenty minutes or until done.

Tomatillo Dressing (Costa Vida Dressing)

In Utah, it is called "Cafe Rio". In California, it is called "Costa Vida". The restaurants are the same. I have already posted on here the recipes for the "Costa Vida Chicken/Pork and Lime Rice" which are so good! I finally found the incredible dressing they make. Here is the recipe:

1 pkg of Hidden Valley Buttermilk Ranch Dry Mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel (these are with all the herbs usually and look like tiny green peppers in a wrapper)
1/2 - 1 clove of garlic, minced
1/2 - 1/3 bunched cilantro chopped
1/2 tsp lime juice
1/2-1 small Jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

The best way to do this meal is to make it in a large "salad" style with the following layers:

Tortillas
Shredded Cheese melted into the tortilla
Lime Rice
Black Beans
Costa Vida Chicken/Pork or Grilled Chicken
Lettuce (I use Romaine)
Salsa (I use pico do gallo)
Tortilla chips or strips
Guacamole
sour cream
Tomatillo dressing
Squeeze fresh lime on everything

THIS IS SO YUMMY!!!

Great apircot smoothies

Apricot smoothies by Olivia

1 cup apricot in half's or cut up
1 cup ice
3/4 cup milk
1 1/2 tablespoons of sugar

Add all ingredients in blender, blend until creamy and textured.

I don't measure it, and it's easier that way also.

I also like to add: banana's and yogurt.