The Big Sandy Mountaineer -

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Thursday, July 15 -Beefy casserole, veggies, Bean salad, and Garlic toast.Friday, July 16- Cheeseburgers, Baked beans, Poatao salad, and dessert.

Monday, July 19- Meatballs over mashed potatoes, veggies, and Cucumber salad.Tuesday, July 20-BBQ Pulled Pork sandwich, veggies, coleslaw, and desert.

Wednesday, July 21- Baked Chicken, mashed potatoes, veggies, and Spinach salad.Recipe of the week:

Quick and Easy Green Chile Chicken Enchilada Casserole

Ingredients

4 skinless, boneless chicken breast halves

garlic salt to taste

18 (6 inch) corn tortillas, torn in half

1 (28 ounce) can green chile enchilada sauce

1 (16 ounce) package shredded Monterey Jack cheese

1 (8 ounce) container reduced fat sour cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.

With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.

Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce

Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Nutrition Facts

488 calories; protein 33.1g; carbohydrates 32.6g; fat 25.2g; cholesterol 95mg; sodium 955.2mg