Quick Chicken Enchiladas

Heat oven to 350

6 oz can olives
4 oz can mushrooms
16 oz can refried beans
13 oz canned chicken
1 pkg enchilada seasoning mix
2 C shredded cheddar-divided
8 flour tortillas
16 oz tomato sauce

Chop olives and mushrooms and mix with beans, drained chicken and seasoning package. Add one cup of the cheese. Grease 13x9 cake pan with cooking spray. Divide chicken mix into the totillas and roll. Place in pan, cover with tomato sauce and remaining cheese. Bake 30 minutes.

This came from a recipe exchange from the kitchen of my friend Marilee G. They are very yummy and kid pleasing.

Black Bean Soup

2-15oz cans black beans, undrained
1 C chicken broth
1 small onion, chopped
1 clove minced garlic
1 C salsa
4 t lime juice
2 t ground cumin
½ t chili powder
sour cream, cheese, cilantro leaves

Place 1 can beans with liquid and chicken broth in blender or food processor. Blend until smooth. Coat large sauce pan with cooking spray, sauté onion and garlic until tender. Add bean mix, remaining beans, salsa, lime juice, cumin, chili powder. Bring to a boil. Reduce heat to low and cover. Cook, stirring occasionally for 25-30 minutes. Serve topped with sour cream, cheese and/or cilantro leaves.

This was on a recipe card in one of those complimentary diaper bags they send home with you when you're done in the maternity ward. I haven't made any major changes to it. Just tweaked the spices a little. It's soup. It's hard to screw up. My husband likes to take leftovers of this soup and add A LOT of cheese and sour cream. He eats his "bean dip" with tortilla chips.