Cheesy Ham and Potato soup.

3 C. peeled and cubed potatoes

1/2 C. chopped celery

1/2 C. chopped onion or 1Tbs onion powder

2 cloves crushed garlic or 1/2 tsp garlic powder

1 cube chicken bouillion

1 1/2 C. water

1 tsp dried parsley

1/2 tsp salt

1 pinch ground black pepper

2 tsp all purpose flour

1 1/2 C. milk

1 1/2 C. shredded cheddar cheese

1 C. chopped cooked ham. Can use leftovers from other meals I just bought the pre diced ham chunks.

2 Tbs oil

 

1- In large stock pot add 2 Tbs oil, celery, onion and garlic. Saute for 5 min then add in potatoes, chicken bouillion, water and parsley. Season with salt and pepperand simmer until vegeavles bacome tender.

2- In a sepatate bowl mix flour and milk. Once it is well blended add to soup mixture and cook until soup becomes thick.

3- Stir in cheese and cooked ham and simmer until cheese is melted.

 

Chicken Enchilada Casserole

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• 1 cup fat-free, less-sodium chicken broth 
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1 3/4 pounds skinned, boned chicken breasts 
• 2 teaspoons olive oil 
• 1 cup chopped onion 
• 1 cup evaporated skim milk 
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) tub-style light cream cheese 
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray 
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese 
• 1 ounce tortilla chips, crushed (about 6 chips)

Preparation

• Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
• Preheat oven to 350°.
• Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
• Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
• I got the recipe Here!