Chicken and Spinach Enchilada Casserole

(Feeds two - but is easy to double - we did last week!)

Ingredients:
2 Chicken Breasts
1/2 Pound of Fresh Spinach
1 Onion (we omitted last week)
2 Tbsp Butter
1 Cup Sour Cream
1 cup of Green Chilis (canned, near the salsa at the grocery store)
12 oz Shredded Mexican Mix Cheese
3-4 Large Tortillas
1/2 tsp cumin
1/2 Red Pepper
3 Cloves Garlic

Toppings:
Diced Tomatoes
Sliced Avocado
Chopped Scallions
Black Olives
Cilantro
(note, each of these are different preps - how fun!)

Directions:
Poach chicken for 20 minutes
Cool chicken and cut into pieces
Saute onion, garlic and pepper in butter
Remove skillet from heat and add spinach - cover 15 minutes
Add chilis, sour cream, chicken and cumin - blend well
Line greased 13x9 dish with tortillas
Layer mixture and cheeses
Repeat layering, for a total of two layers of mix and three of tortillas
Cover with cheeses

Bake at 350 for 30 minutes.

We also added some salsa to ours - very yummy. Reheats well, too!
We have also done this for the freezer - split into two meatloaf sized pans. Bake both - eat one and let the other cool. Put it in the freezer for later use!

Cream of Crab Soup

1 lb crab (we used Wild Alaskan but it could have used some real, Maryland crab!)
3 cans cream of celery soup
1 small onion, diced
1 leek, diced
3 cans of whole milk (from the coc soup use)
2 cups frozen corn
Old Bay to taste
Salt and Pepper to taste (per Anny)

Add all ingredients but crab to a large pot and cook until warm.  We did medium heat for about an hour. 
Add the crab and continue to cook until crab is warm - about 20 minutes.

We had grilled cheese with ours because Abby "loves" soup in theory, but was not a fan in reality.