Chicken & Cheese Enchilada Casserole

3 Tbsp. butter
1 large onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 (8 oz) can diced green chilies
1 (8 oz) can salsa or 1 C. favorite salsa
1 (4 oz) can sliced black olives
1/2 C. milk or chicken broth
2 C. sour cream
1 pkg small corn tortillas
6 whole chicken breasts, cooked and cut into small pieces
1 lb cheddar cheese, shredded

In large skillet melt butter and saute onion until soft. Add soup, chilies, salsa, olives, milk and sour cream. Line a greased 10 X 14" pan with tortillas (cut in quarters). Layer with half soup mixture, half the chicken pieces and half the cheese. Repeat with remaining soup, chichen and cheese. Bake at 350 degrees for 30 minutes or until bubbling hot.

Egg & Sausage Souffle

6 to 8 eggs, slightly beaten
2 C. seasoned croutons
1 1/2 C. grated cheddar cheese
1 lb. mild sausage, cooked and drained
2 C. milk
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard

Combine croutons and 3/4 cheese in small bowl and then place in the bottom of greased 9 X 13 pan. Combine eggs, sausage, milk, salt, pepper, and mustard in large bowl. Pour mixture over croutons and top with remaining cheese. Cover with aluminum foil and refrigerate for 12 hours. Bake 1 hour at 325 degrees.