Mom's Stacked Chicken Enchiladas

Ingredients:

18  yellow corn tortillas

18 Kraft American cheese singles

1 can Cream of Chicken Soup 10.5 oz.

1 can Cream of Mushroom Soup 10.5 oz.

1 small can of Diced Green Chilies (mild)

2 cans Chicken (drained but not dry)

Vegetable Oil (1-2 cups, just enough to cover tortillas when dipped)

9x13 cake pan
Small sauce pan
Soft ended tongs

Directions:

Wet ingredients: (The Goup) In a medium sized pot over low heat stir together all canned ingredients just until warmed through. (chicken, soups, chilies, chicken) Once warmed, turn off and/or remove from heat.

Construction of Stacked Enchiladas: 

1. Partially unwrap and stack 18 squares of Kraft singles American cheese and set aside.
2. Heat approximately 1 - 2 cups of vegetable oil (just enough to completely cover tortillas when dipped) in a small sauce pan over medium heat until a corn tortilla sizzles quietly - not popping or smoking (oil) - when dipped in the oil. Allow the oil to fully cover the tortilla
• *Note - I do not release the tortilla from the tong. Simply do a quick dip, let sizzle for a moment, and remove. Hover over oil pan momentarily to allow excess oil to drip, then place tortilla in 9x13 cake pan.  
3. Begin with 6 dipped corn tortillas for your bottom layer. (they will overlap and come up on the sides of the pan. (a row of 3, lengthwise - and the another row of three)
4. Once tortillas are placed, spoon a bit of "the goup" over each tortilla.
5. Once the goup is spooned onto the tortillas, top each tortilla with a cheese slice
6. Repeat #3-5, ending with a final/3rd layer of tortillas, goup and cheese slice. Your last layer can be less goup, but make sure your tortillas well covered so they don't dry out while baking.
1. tortilla
2. goup
3. cheese slice
4. tortilla
5. goup
6. cheese slice
7. tortilla
8. goup 
9. cheese slice
7. Bake at 350 degrees for 30 minutes or until cheese is bubbly. It's okay to let your cheese bubbles brown a bit. Yum!

Vegan Veggie Benedicts

Compliments of Dr. McDougall
www.drmcdougall.com

Veggie Benedicts
Preparation Time:  15 minutes
Cooking Time:  5 minutes
Servings:  2-4

For the sauce:
1 cup cashew milk (see recipe above)
2 tablespoons lemon juice
1 teaspoon nutritional yeast powder
½ teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/16 teaspoon turmeric
pinch of paprika
1 tablespoon cornstarch mixed with 2 tablespoons cold water

Place the cashew milk in a saucepan.  Add all the remaining ingredients and mix well with a whisk.  Slowly bring to a boil, stirring constantly, until thickened and smooth.  Set aside.  (If you need to reheat this just before serving, do it slowly while stirring with a whisk.)

For the base:
1 vine-ripened tomato
½ avocado
4 fat-free English muffin halves

Slice the tomato into 4 medium-thick slices.  Peel and slice the avocado.  Toast the muffin halves.  Place the tomato and the avocado on the English muffin halves.  Ladle about ¼ cup of the sauce over each muffin half and serve. 

Hints:  The sauce may be made 1 day ahead of time and slowly reheated.  This saves time on a busy morning.  The sauce is also great with asparagus, other vegetables or potatoes.