Smoked Chicken Enchildas

Chopped leftover grilled chicken into small pieces (dice)

In a bowl mix the following:
1 can Campbell's southwestern chicken Verde soup
3/4 c sour cream, nonfat
3/4 c Pace Picante (or other brand) sauce
2 t chili powder
1 diced yellow pepper (I had a leftover roasted one, peeled and chopped so I threw it in)
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Spinach, diced and steamed in microwave, drained well on toweling. Add 2 cups Monterey jack or extra sharp cheddar cheese or mixture

Heat the corn tortillas in a plastic container in the microwave for a minute or so. When pliable, build as follows: 1 tablespoon each chicken, cheese and sauce and a little of the spinach.
R0ll like a cigar and place in sprayed casserole dish. This amount of ingredients made about 8-9 enchiladas with enough cheese left to sprinkle on top.

Cook in 350 degree oven for about 30-45 minutes.

Corn Bread Casserole

Pour all of following into a bowl and mix together.

1 can each corn, drained and cream of corn
1 egg or 1/3 c eggbeaters
1 c sour cream, fat free or 1 cup plain non-fat yogurt
1 corn bread mix (I used Jiffy)
1 c shredded cheddar
1/4 c butter (have used "I can't believe it is not butter" fat free spray with good results)

Mix this all together and pour into a sprayed casserole and bake at the temperature on the cornbread box for a little longer than stated. It stays soft but it shouldn't be wet or super gooey.

This is delicious and a great side for pork. Can be frozen and it reheats nicely.