Chicken Enchiladas

10 flour tortillas
16 oz sour cream
2 cans cream of chicken soup
1 can diced green chilies
½ tsp chili powder
2 chicken breasts (boiled and shredded)
2 C cheddar cheese (shredded)

Preheat oven to 300°. Lightly grease a casserole dish. Mix half the sour cream, 1 can of soup, chilies, chili powder, and chicken in a bowl. Divide chicken mixture between the tortillas; roll and put them into the casserole dish. Mix remaining sour cream with other can of soup and pour over enchiladas. Top with cheese. Cover with foil. Bake for 30 minutes.

Mango Salsa

4 ripe Mangos, diced
3-4 large Tomatoes, diced
1 can Corn
1-2 (green) peppers (Choose your heat level)
1 or 2 green onions, chopped
Cilantro - to taste
Salt - to taste

Combined all ingredients in a bowl.  Refridgerate until ready to serve or serve immediately.
If you would like a smaller amount you can cut down on the mangos, tomatoes, and peppers.  To extend add another can of corn and if needed tomatoes.

Chocolate Cookies

1 pkg devil’s food cake mix
½ C vegetable oil                
2 eggs
¼ C sugar

Heat oven to 350°. In large bowl, mix cake mix, oil, and eggs with spoon until dough forms.  Shape dough into 1 in balls; roll in sugar. On ungreased cookie sheet, place balls about 2 in apart.

Bake 8-10 mins or until set. Remove from cookie sheet to wire rack.