Mexican Stuffed Shells

This is one of my absolute favorite recipes EVER!

Ingredient list:

16-20 large pasta shells

1 pound ground beef

16 ounces picante sauce or salsa

1/2 cup Water

8 ounces Tomato sauce

4 ounces Chopped green chilies

2 cups Monterey Jack cheese - shredded

1 can french fried onions

Directions:

Cook shells according to instructions. While cooking, brown ground beef and drain. Add chiles, 1/2 can onions, 1/2 cup cheese and mix well. Combine water, tomato sauce and picante sauce. Add 1/2 cup or so to beef. Pour a small amount of sauce in 9x13 baking dish. Stuff shells with beef mixture and place in pan. Cover with rest of sauce. Bake for 25 minutes at 350F. Pull out and cover with remaining cheese and onions. Bake until cheese melts - about 5 minutes.

Creamy Chicken Enchilads

Ingredient list:

1 tbsp butter or margarine

1 can Rotel tomatoes and green chilies, drained

1 (8 oz) pkg cream cheese, cut up and softened

2 cups chopped, cooked chicken breast

8 (8″) flour tortillas

2 cups shredded Monterey Jack cheese

1 pint whipping cream

Preheat oven to 350. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.