Chicken Torta

Ingredients:

• 2 cups Greek yogurt
• 1 cup heavy cream
• 12 (5 1/2") corn tortillas cut in half
• 1 (16 oz) jar tomatillo salsa
• 3 cups chopped, cooked chicken
• 2 (4 oz) cans chopped green chilies, drained
• 8 oz Monterey Jack cheese, shredded

Preparation: 

1. Combine yogurt and cream.
2. Place 1/3 of tortillas in a lightly greased 11 x 7 baking dish. Layer 1/2 each salsa, chicken, yogurt mixture, chilies, and 1/3 of cheese.
3. Place 1/3 of tortillas in baking dish; layer remaining salsa, chicken yougurt mixture, chilies, and 1/3 of cheese. Top with remaining tortillas and cheese. 
4. Cover dish tightly with foil; bake 15 minutes. Remove foil; bake 10-15 minutes or until bubbly and golden. Let stand 15 minutes before serving.

Earthquake Cake

Ingredients:

• 1 (18.25 oz) package devil's food cake mix
• 1 1/4 cups water
• 3 large eggs
• 1/2 cup plus 6 T. butter, softened
• 2 (3 oz) packages cream cheese, softened
• 1 tsp. vanilla
• 2 1/4 cups powdered sugar plus more for dusting cake
• 3/4 cup sweetened flaked coconut
• 3/4 cup chopped pecans

Preparation:

1. Preheat oven to 350. Grease and flour 9 x 13 baking pan.
2. Combine cake mix, water, eggs, and 1/2 cup butter in a large mixing bowl. Beat at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium; beat 2 minutes or until batter is smooth, stopping to scrape down sides of bowl as needed. Pour batter into prepared pan.
3. Beat cream cheese and 6 T. butter at medium speed with an electric mixer until creamy; add vanilla, beating just until blended. Gradually add 2 1/4 cups powdered sugar, beating at low speed, just until blended. Stir in coconut and pecans. Dollop mixture by tablespoonsful over cake batter to withing 1-inch from sides of pan; do not stir.
4. Bake 40 - 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into squares; dust cake with powdered sugar before serving.

Shoney's Chicken Enchilada Soup

Ingredients:

• 2 medium onions, finely diced
• 1 medium-size red bell pepper, finely diced
• 1 medium-size green pepper, finely diced
• 1 1/2 cups fresh corn kernels (about 2 ears)
• 2 T. vegetable oil
• 2 pounds chopped, cooked chicken breast
• 1 (12oz) can beer
• 1 (16 oz) jar medium salsa
• 2 T. ground cumin
• 2 T. chili powder
• 1 T. salt
• 1 T. freshly ground black pepper
• 2 (32 oz.) containers chicken broth
• 2 T. Worcestershire sauce
• 1 - 2 cups crushed tortilla chips
• 1 1/2 - 2 C (6 - 8 oz.) shredded cheddar cheese
• Toppings: tortilla chips, shredded cheddar cheese, sour cream, sliced jalapenos

 Preparation:
1. Cook onion and next 3 ingredients in hot oil in a large Dutch oven over medium heat 2 minutes, stirring occasionally. Add garlic; cook 2 minutes.
2. Add chicken and beer; cook 2 minutes. Stir in salsa and next 6 ingredients. Bring to a boil; reduce heat and simmer 30 minutes.
3. Stir in chips and shredded cheese; cook 10 minutes. 
4. Serve with desired toppings.