When it is time for a visit from my girls they always ask me to make Chicken Enchilada Casserole. Their husbands have also become big fans of this dish and now they make it more than I do. This is a great casserole for your family during the week or good enough for company on the weekend. Served with Fruit Salsa as an appetizer, Luna de Noche Tortilla Soup, Fiesta Tossed Salad, and Sopapilla Cheesecake, you have a meal that will impress even the best of cooks.
3 apples, finely chopped, peeled or unpeeled
3 kiwis, peeled and finely chopped
1 Qt. Strawberries, finely chopped
1 Tbs. lemon juice
2 Tbs. brown sugar
2 Tbs. apple jelly
Finely chop the apples and toss with the lemon juice to keep them from turning brown. Chop the other fruit and mix all together. Add brown sugar and jelly and stir. Cover and refrigerate. Do not make ahead more than a few hours. The strawberries get mushy and it is not as good.
You can purchase Stacy’s cinnamon and sugar Pita chips at the grocery store in the whole foods section or you can make your own. Recipe follows.