1 1/2 cups sour cream
2 cans (10 3/4 ounces/305 g each) cream of chicken soup
1 can (7 ounces/198 g) diced green chiles
1 can (10 ounces/283 g) mild enchilada sauce
3 cups chopped, cooked chicken/turkey
12 corn tortillas, torn into bite-size pieces
1 1/2 cups grated cheddar cheese
In a large bowl, mix the first four ingredients together.
Spoon just enough of the mixture into a 9″ x 13″ (23 cm x 33 cm) baking pan to barely cover the bottom.
Stir the chicken into the remaining mixture.
Layer one-third each of the tortillas, then the cheese, then the meat mixture in the pan. Repeat the layers two more times.
Cover with foil and bake at 350° F (175° C) for 45 minutes or until heated through.
1 cup white rice
1 can (10.5 ounces/298 g) chicken broth
1 cup water
1 cup salsa
In a medium-size pan, stir all the ingredients together except the salsa.
Bring the mixture to a boil, then cover and reduce the heat to low. Simmer for 15–20 minutes or until the rice is done. Remove from the heat and let stand for 5 minutes.
Heat the salsa. Then serve the rice in a large bowl topped with the salsa.
1 package (3 ounces/85 g) lime gelatin
1 cup boiling water
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons melted butter/margarine
1 package (8 ounces/227 g) cream cheese, softened
1/2 cup sugar
1 can (8 ounces/227 g) crushed pineapple, drained
1 container (12 ounces/340 g) frozen whipped topping, thawed, divided
In a small bowl, dissolve the gelatin in the boiling water; chill until syrupy.
Mix the crumbs, 1/4 cup sugar, and butter or margarine together. Press the mixture onto the bottom of a 9″ x 13″ (23 cm x 33 cm) baking pan. Bake at 350° F (175° C) for 8–10 minutes, then cool.
In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Blend the gelatin and pineapple into the mixture. Put 1/2 cup of the whipped topping in the refrigerator to use as a garnish later. Fold the remaining whipped topping into the mixture.
Spoon the mixture over the crust. Chill at least 2 hours.
Just before serving, peel and slice the kiwifruit. Top each serving with a dollop of whipped topping and a slice of kiwifruit.