Menus for January 20-26

• Sunday
  Baked smothered chicken breasts
  Tortilla chips
  Refried beans
  Green salad
• Monday
  Chicken enchilada casserole with leftover chicken
  Green salad
• Tuesday
  Tomato soup
  Grilled cheese sandwiches
• Wednesday
  Broccoli cheese soup
  Green salad
• Thursday
  Chili with corn chips
  Green salad
• Friday
  English muffin pizzas
• Saturday
  Hamburgers

Baked smothered chicken breasts: 2 boneless chicken breasts per person
Cheddar cheese, jack cheese, cilantro, diced green chilies, diced jalapenos, 1 whole avocado per person-diced , diced tomatoes, chopped black olives, sour cream, salsa
Arrange chicken breasts in baking pan. Cover with shredded cheddar cheese and jack cheese mixed with cilantro, chilies and jalapenos. Bake 350 for 1 hour. Top with diced tomatoes, olives and avocado and return to oven for 10 minutes. Serve topped with salsa and sour cream.

Chicken enchilada casserole: Slice chicken breasts from smothered chicken into bite sized pieces. Mix chicken and toppings from smothered chicken with torn strips of tortilla-either flour or corn- and green enchilada sauce. Place in casserole dish and top with more shredded cheese, sour cream and salsa. Bake 350 for 45 minutes