Chicken Enchiladas

2 cans cream of chicken soup
2 cans green chilies (diced)
1 pkg. tortillas
1 pkg. cream cheese (box)
16 oz. sour cream
1 lb. cooked shredded chicken
Refried beans (optional)
Salt and pepper to taste
Cheese to desired amount

Smear chicken, sauce, and a pinch of cheese on a tortilla and roll. Pour remaing sauce mixture on top enchiladas. Sprinkle with grated cheese. Bake at 350 degrees for 30 minutes.

When I made it I actually put the chicken in with the sauce, and it turned out just fine. I also halfed this recipe and it still made 7 enchiladas...just right for our little family :)

Creamed Potatoes and Peas

3-4 lg. potatoes, peeled, diced, and cooked
2 c. frozen peas, cooked
1-2 c. carrots, cooked (optional)...but highly recommended :)
1/4 c. butter
3/4 c. flour
2 1/2 c. milk (can add more milk if too thick)
Salt and pepper to taste

Drain potatoes, carrots, and peas, combine in bowl. Melt butter in saucepan, and flour, milk, salt and pepper. Heat and stir until thick and smooth. Stir into potatoes and peas. Serves 4.