I make different versions of the chicken enchilada casserole, but the one element that is the best with it is the green chili sauce.

1 whole rotisserie cooked

   chicken, deboned and

   remove skin (about 4 cups)

12 corn tortillas

Oil for frying tortillas

1 (4 oz.) jar diced pimientos

1 (10-3/4 oz.) can cream of

   chicken soup

1/2 cup chopped white or

   yellow onion

8 ounces Monterey Jack

   cheese, grated

4 ounces sharp cheddar

   cheese, grated

Green Chili sauce

In a hot skillet fry tortillas about 15 seconds and then place on paper towel to drain. In a large bowl mix together chicken, chicken soup, onion and pimento; set aside.

Layer in 13x9 inch baking dish:

• 2 cups green chili sauce

• 6 tortillas

• Chicken mixture

• Monterey jack and cheddar cheese; reserve about 2 cups for spreading on top

• 6 tortillas - sprinkle with remaining cheeses

• About 2 to 3 cups green chili sauce

 Bake at 375º - 30 to 40 minutes, until hot and bubbly and cheese is melted.

GREEN CHILI Sauce

This sauce can be used for many different things; we especially like it in the Green Chili Chicken Enchilada Casserole

2 pounds fresh tomatillos

   (purchase a little more in

   case you have a bad one)

1 white or yellow onion,

   diced small

1 to 2 cups fresh cilantro -

   leaves only (no need to chop)

1 to 2 jalapenos, sliced into

   rounds including seeds

3 large cloves garlic,

   chopped fine

2 teaspoons kosher salt

   (if using regular  salt - 

   reduce to 1 teaspoon)

1 cup water

2 tablespoons olive oil

Fresh ground black pepper

   to your taste

Remove husk from tomatillos, wash and then cut into fourths. Place into a large saucepan with remaining ingredients and then bring to a boil. Cover with lid and lover heat to a low simmer. Cook about 40 minutes. Remove lid and then mash with potato masher leaving a few bits and pieces. Continue to simmer with the lid off for about 15 minutes to reduce liquid and mixture has thickened. You should have about 2-1/2 to 3 pints all together. Sauce is ready to use OR place into jars or plastic containers and refrigerate.

butterscotch -

toffee - pecan

cookies

By Wanda

1 (18.5 oz.) yellow cake mix

1/2 cup melted butter or

   vegetable oil

1/4 cup water

1 egg

1 teaspoon vanilla extract

1 (11 oz.) package Butter-

   scotch morsels chips

1 cup Heath bits ‘O Brickle

   (toffee bits)

1 cup chopped pecans

Heat oven 350º. Line baking sheet with Silpat-liner or parchment paper.

In a large mixing bowl, beat together butter/oil, water, egg and vanilla extract until mixed well. Add cake mix and stir by hand just until mixed. Stir in butterscotch chips, toffee bits and pecans until combined. Drop by tablespoons onto baking sheet. Bake 12 to 14 minutes until lightly browned on edges. Cool on racks and then store in air-tight containers. Makes about 3 dozen cookies.

If you would like to share your recipes with the community, please send them to:

Auntie Gale’s Recipes; c/o Shelby Shopper & Info; 503 N. Lafayette St., Shelby, NC 28150

or you can email me at: gale@shelbyinfo.com