Easy Green Enchilada Casserole

Quick..easy and incredibly tasty...especially if you like green chili's.  Make ahead  and put in the fridge ..or even freeze til you are ready to use. Thank you My Turn For Us

Olive oil
1/2 med onion chopped
1 clove garlic
1 cup Roasted Green Chiles chopped
4 cups cooked chicken two chicken breasts or 1 pound cooked chicken
1 10.5 oz can cream of chicken soup
1 10.5 oz can cream of celery soup
1/2 cup water
1 dozen corn tortillas
1/2 lb cheddar cheese or Monterrey jack cheese shredded
Pico de Gallo

• Saute onion in a small amount of olive oil in a dutch oven or large pot until translucent.
• Add garlic, stir and cook for about 1 minute. 
• Add green chilies, soups and chicken and about 1/2 cup water.
• Heat thoroughly and salt and pepper to taste.
• Cut the tortillas into fourths and heat in batches in a skillet using a spray cooking oil such as Pam until just soft and heated
• Spray a 9 X 13-inch casserole dish with a cooking spray
• Spoon in sauce mixture to just barely cover the bottom of the pan. 
• Layer with tortillas, sauce mixture, cheese 
• Continue layering, ending with the remaining sauce mixture. 
• Sprinkle with cheese.
• Bake uncovered in a 350 oven until cheese is bubbly about 20 minutes

Parmesan Crusted Zucchini Sticks

Super easy to make and baked  instead of fried to make them a little healthier. Great way to use up some of your Zucchini harvest. Thank you Cooking with K

3 medium zucchini, unpeeled and cut into 3" sticks
1 tablespoon salt
1 cup bread crumbs
1/2 cup freshly grated parmesan cheese
1 tablespoon Italian seasoning
1/2 cup minced pecans
1/2 cup egg white or 3 egg whites

• Place zucchini sticks in a colander over a bowl and sprinkle with a little salt (about a teaspoon). 
• Let zucchini drain for 1 hour or longer; rinse and pat dry.
• Combine bread crumbs, parmesan, Italian seasoning, and pecans; set aside
• Preheat oven to 400 degrees F. 
•  Place a rack in a baking sheet pan; set aside.
• Roll sticks a few at a time in the egg whites, then roll in the parmesan pecan mixture. 
•  Place the sticks on the prepared baking sheet.
• Bake for 12 minutes 
• Being gentle not to knock off the breading, turn over
• Bake for an additional 8 minutes, or until golden brown and crisp. 
• Salt the sticks with the remainder of the salt.
• Serve immediately with homemade ranch dressing dip.