Chicken Enchilada Casserole

My friend Amanda made this meal when they had us over for dinner recently, and I had to have the recipe! This dish requires short prep. time, and is sure to please.

Chicken Enchilada Casserole

2 cans cream of chicken soup
2 cups sour cream
1 pkg. taco seasoning
1 onion chopped
2 cups cooked chopped chicken
1 small can chopped green chilis
Chopped black olives
1 cup salsa or canned tomatoes

1 lb. colby jack cheese
2 packages small flour tortillas (tear tortillas in half)

1) Mix above ingredients EXCEPT colby jack cheese and flour tortillas
2) Layer torn tortillas, mixture, then cheese in 9x13 pan
3) Continue layers
4) Bake uncovered at 350 degrees for 30-40 minutes

Spiced Pumkin Bars

This recipe is the perfect fall treat and is one of Joshua's all time favorites.

Spiced Pumkin Bars
Prep: 15 min. Bake: 25-30 min. Oven: 350 degrees Makes: 24

2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
4 eggs
1 15 oz can pumpkin
1 2/3 cups granulated sugar
1 cup cooking oil
3/4 cup chopped pecans (optional)
1 recipe cream cheese frosting
Pecan halves (optional)

1) In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.

2) In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased 15X10X1 inch baking pan.

3) Bake in a 350 degrees oven for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack. Frost with Cream Cheese Frosting. If desired, top with additional pecan halves. Cut into squares. Store in the refrigerator.

Cream Cheese Frosting: In a medium mixing bowl beat together one 3 oz. package of cream cheese, softened; 1/4 cup butter, softened; and 1 tsp vanilla until fluffy. Gradually add 2 cups sifted powdered sugar, beating until smooth.