Mom's Beef Strognaoff

Preparation Time: 30 minutes

Servings: 6 - 8

Ingredients:
2 lbs. Sirloin Steak
1/4 cup Butter
1 can (6 oz.) Sliced Mushrooms, drained
2 cans (10 1/2 oz. each) Beef Broth
1/3 cup Minced Onion
1/4 cup Ketchup
1 1/2 teaspoon Garlic Salt
1/3 cup Flour
2 cups Sour Cream
1 package (8-10 oz.) noodles
3 tablespoons Butter

Cut meat into small chunks. Melt 1/4 cup butter into large skillet, stir in Mushrooms and cook for approximately 5 minutes; remove mushrooms and set aside.

In the same skillet brown meat. Reserving 2/3 cup of Broth, stir in remaining Broth, Minced Onion, Ketchup and Garlic Salt. Cover and simmer for 15 minutes. Blend reserved Broth, Flour and Mushrooms into the meat; heat to a boiling stirring constantly for 1 minute. Stir in Sour Cream and heat thoroughly.

Cook Noodles as directed on package, drain and toss with 3 Tablespoons of Butter. Serve with Stroganoff.

Green Chile Chicken Enchiladas

Ingredients:

• 2 lbs. Chicken Breast
• 1 can (28 oz.) Las Palmas Medium Green Chile Enchilada Sauce
• 1 Large Brown Onion
• 1 Bag Mild Cheddar Cheese
• 1 bag small flour tortillas

Boil chicken, about 20 minutes.
Shred Chicken Breast with a fork
Chop onion
In a bowl mix the shredded chicken and the onion together, add some of the green sauce just enough to make the mixture stick together (about 1/2 cup)
Spray baking dish with non-stick spray
Fill tortillas with mixture, add some of the green sauce* and cheese
Roll tortillas and place side by side in baking dish
Cover with foil and bake about 30 - 40 minutes
Remove foil and bake for another 10 - 15 minutes

*I usually pour all of the green sauce into a salad dressing bottle because it's easier to pour.