Grandma Linda's Chicken Enchiladas

2 pounds cooked chicken, shredded or chopped (can use rotisserie)

1 medium onion, diced

1 can (4 oz) diced green chiles

2 cans cream of chicken soup

1 container (16 oz) sour cream

16 oz. cheddar cheese, shredded

3/4 cup milk

10-12 flour tortillas

Combine onions, chiles, soup, and sour cream; divide in half. Add chicken to one half of mixture and the milk to the other. Put approx. 1/3 - 1/2 cup chicken mixture and some cheese into each tortilla and roll up. Place rolls into greased 9x13 pan. Repeat until all chicken mixture is gone. Pour the other half of mixture over all. Bake at 350 for 25-35 minutes or until heated through. If desired, top with additional cheese for the last few minutes of baking.

Meatball Sub Casserole

1 loaf French bread, cut into 1inch cubes

8 oz. cream cheese, softened

1/2 cup mayo

1 t. Italian seasoning

1/4 t. pepper

2 cups mozzarella cheese, shredded, divided

16 oz. package of frozen meatballs, thawed (or use homemade)

28 oz. jar of pasta sauce (or use homemade)

2- 3 T. of water 

Arrange bread in single layer in greased 9x13 dish. In a bowl, combine cream cheese, mayo, and seasonings. Spread over bread. Sprinkle with about 1/2 cup of cheese. Mix meatballs, pasta sauce, and water. Spoon over bread and cheese. Spring with remaining cheese. Bake uncovered at 350 for 30 minutes.