Chicken Enchiladas, Cheesy Chili Rice, Black Beans, Green Salad

Enchiladas:
You'll need corn tortillas, pork or chicken, 3 onions, chopped, cheddar cheese, and about 4 cans of red enchilada sauce (Hill Country Fair from HEB is GF). Spray a baking pan with Pam. Cover the bottom of the pan with a layer of tortillas, then add some meat, onion, a small amount of sauce, then start again with tortillas, meat, onion, sauce (not too much- save most of it to pour on top). End it all with a final layer of tortillas, then pour the rest of the sauce over it all. Add a little more onion and lots of cheese to the top, then bake at 350 for 30 minutes or until bubbly.

Cheesy Chili Rice:
1 T butter
1 C chopped onion
1 C rice
2 C chicken broth
1 (4 oz.) can chopped green chilies
1 C grated cheddar cheese
1 tomato, chopped
chopped cilantro (optional)
Melt butter over medium heat in a large skillet. Add onion and cook until tender. Add rice, broth, green chilies. Bring to a boil, reduce heat, cover and simmer 20 min. Remove from heat. Stir in cheese and tomato. Garnish with cilantro. I doubled this recipe and had plenty for 4 families.

Served with black beans and a green salad.