Enchiladas 2c small cubed boneless skinless chicken 1cn Cream of mushroom soup 1cn cream of chicken soup 1cn Rotel 1c sour cream 4c fine shredded co-jack or feista blend cheese 1/2 small white onion Chopped 10 10" Flour Tortillas 1cn Green enchilada sauce 1cn beer 2 tbsp butter/marg. Add butter to skillet on low until melted, add chicken onion and beer. Simmer onions and chicken in beer and butter until chicken is done. Drain and mix in large bown with soups, sour cream, rotel, and 2 cups cheese. Roll into tortillas and place cross wise into a 9x13 baking pan sprayed with non-stick spray. sprinkle 1 cup of cheese evenly over the top, then drizzle sauce evenly to cover, and follow with the last cup of cheese. Bake uncovered for 35 minutes at 360 degrees. Dump Dip Ingredients: 1/2 cup real mayonnaise 1/2 cup sour cream 1 can (4-oz. size) chopped green chilies 1 can (15-oz. size) Mexican corn 4 green onions, chopped 3 cups grated fiesta blend/ cojack cheese Mix togather all ingredients in large bowl and serve with chips or crackers. Calls to be optionally garnished with paprika. This meal is very hearty, bone warming, and very good. The dip is very simple and easy to make and I have gotten many compliments on it. These recipes combined will feed 4-8 people depending on appetite.