Fruit Salsa with Cinnamon Tortilla Chips

PHOTO BY: Karen

INGREDIENTS
1) 1 Fuji apple - peeled, cored and diced
2) 1 cup sliced fresh strawberries
3) 2 kiwis, peeled and sliced
4) 2 bananas, peeled and sliced
5) 1 sweet orange, peeled, segments cut in thirds
6) Hand full of sliced grapes
7) 6 tablespoons butter
8) 6 (10 inch) flour tortillas
9) 3 tablespoons white sugar
10) 1 tablespoon ground cinnamon

DIRECTIONS
1. In a medium bowl, mix together 1 - 6.
Cover and chill in the refrigerator approximately 20 minutes.
2. Slice flour tortillas into triangles.
3. Lightly brushed melted butter over the tortillas,
sprinkled with cinnamon and sugar and

baked at 350 degrees for about 15 min.

4. Watch them closely so they don't burn!
5. Serve the cinnamon chips warm with the chilled fruit salsa.

Mexican Sour Cream Rice

served with enchiladas.

1 cup uncooked long grain white rice
1 (14 oz) can chicken broth
1 cup sour cream
2 cups shredded Monterey jack and cheddar cheese, divided
1 (8.75 oz) can whole kernel corn, drained
1/3 cup salsa
Salt & pepper to taste

In a large pot, bring the rice and chicken broth to a boil.
Reduce heat to low, cover and simmer for 20 minutes.

Preheat oven to 350 degrees.

Lightly grease a 1 1/2 quart casserole dish.

In the large pot, mix into rice the sour cream, 1/2 cup cheese, corn, salsa and seasonings.

Transfer to the prepared casserole dish and top with remaining cheese.
Bake uncovered for 30 minutes until cheese is bubbly and lightly browned. Yum.

sour cream chicken enchilada casserole

Serves 12

Ingredients
4 chicken breasts (boneless, skinless) cooked and diced or shredded
1 can cream of chicken soup
1/2 cup chicken broth
1 cup sour cream (reduced fat)
1/4 cup diced green chilies (if you want milder use Taco Seasoning)
1/4 tsp ground red pepper - optional
1/8 tsp ground cumin - optional
1/4 tsp dried cilantro - optional
1 cup chopped onion
1 cup shredded cheese (Mexican blend)
4 flour tortillas (mission 8 inch)

Directions
*cook chicken breasts and dice into small pieces

*cut flour tortillas into 2 inch long, one inch wide strips and arrange in a 13x9 baking dish

*in large bowl mix soup, sour cream, broth, green chilies, diced onion, and diced chicken. Stir together.

*add optional ingredients to mix for added flavor if desired

* pour mixture over tortillas in pan and spread evenly

*top with shredded cheese

* bake in 350 oven for 25-30 minutes until mixture is bubbly.

*let cool 5 minutes before serving

*great with a side of salad, corn and beans

(nutritional info based on 12 servings. If divided into 10, the following would apply...278 calories, 10.9 fat, 15.3 carb- and 29 protein


Number of Servings: 12