Beefy Burritos by Jackie

Ingredients:
1 1/2 lb. ground beef, browned and drained
1 (10 oz.) can of enchilada sauce, divided
1 can refried beans
8 taco size tortillas
1 c. shredded cheddar cheese


Assembly:
Place beef in a bowl.
Mix in just enough enchilada sauce to coat beef.  Spread 1 Tbsp. of enchilada sauce on each tortilla.

Spread refried beans (1 med. Pampered Chef scoop + 1 sm. Pampered Chef scoop) and ground beef (2 med. Pampered Chef scoops) down center of each tortilla.  Fold tortilla in thirds and place in a greased aluminum foil baking dish seam side down. Cover burritos with remaining enchilada sauce (about 3 Tbsp.) and top with shredded cheese.
Cover with foil pan lid. Freeze.

Serving Day:
Thaw completely. Uncover. Bake at 350 for 10-15 minutes or until cheese is melted and inside is warmed through. 

Chicken Tetrazzini by Beth

Ingredients:
3 c. cooked chicken, shredded or cubed
8 oz. package of fresh sliced mushrooms
1/4 c. plus 2 T. Marsala cooking wine
1 jar Alfredo sauce
1 can cream of mushroom soup
3/4 c. chicken broth
1/4 tsp. pepper
1 c. Parmesan cheese, divided
16 oz. angel hair pasta

Assembly:
Cook pasta in boiling water for 2 min; drain.  Pour noodles into greased 9x13 pan.  Top with cooked chicken.  In saucepan, sauté mushrooms in 1/4 c. Marsala wine until mushrooms are soft.  Layer mushrooms on top of chicken.  In mixing bowl, combine 2 T. Marsala wine, Alfredo sauce, mushroom soup, broth, pepper, and 1/2 c. Parmesan cheese.  Pour over pasta/chicken/mushrooms and gently toss to disperse the sauce throughout the casserole.  Sprinkle with remaining Parmesan cheese.  Cover and freeze.

Serving Day:
Thaw in the fridge.  Bake, uncovered, at 350 for 45 min, or until heated through and bubbly.

Max and Erma's Chicken Tortilla Soup by Tiffany

Ingredients: 

• 2 (10 3/4 ounce) cans Cream of Mushroom Soup

• 2 (10 3/4 ounce) cans Cream of Chicken Soup

• 2 (10 3/4 ounce) cans condensed cream of celery soup

• 2 (10 3/4 ounce) cans cheddar cheese soup

• 2 (15 ounce) cans chicken broth

• 1 (15 ounce) cans diced tomatoes (or you can use 1 can of Rotel and skip the can of green chiles)

• 1 cup salsa 

• 1 (4 1/2 ounce) cans green chilies 

• 1 medium onion, chopped

• 4 fresh garlic cloves, minced

• 1 teaspoon chile powder

• salt and pepper, to your taste

• cooked chicken breasts, cut into small chunks

Assembly: 
Mix all ingredients together

Serving Day:
Thaw all overnight in the 'fridge. You can either add both bags of soup and bag of chicken to a crock pot and cook on low for 4-6 hours or you can add to large soup pot, heat to a boil and then simmer for 1 hour. Top with tortilla strips.