Christmas Eve enchilada soup & layered overnight salad

If you've been a freshly baked reader since last Christmas, then you might remember the new tradition our family started in 2007: soup in bread bowls with salad for Christmas Eve dinner. We did it again this year and it was a big hit, partly due to last year's favorites (Creamy Chicken & Rice soup and Tomato Basil soup) and partly due to two newcomers, Zesty Chicken Enchilada soup and a tasty Layered Overnight Salad (thanks, Ashley!).

Here are the new recipes to add to your soup and salad collections. For last year's recipe, you can read the original post here. Soup's on!

Zesty Enchilada Soup
1 envelope chicken fajita seasoning mix
1 lb boneless, skinless chicken breast, diced
2 T vegetable oil
1/2 c chopped onion
1/4 c butter
1/3 c flour
2 (14-oz) cans chicken broth
1/2 c canned diced tomatoes with chilies
1 c cubed processed cheese (Velveeta)
1 1/2 c (6-oz) shredded Monterey Jack (or Colby Jack) cheese
1 1/2 c half-and-half
Guacamole
Sour cream
1/2 c shredded cheese
Tortilla chips

Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until juices run clear; set aside.

In a large saucepan saute onion in butter until tender. Stir in the flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes until thickened and bubbly. Add the tomatoes, processed cheese and 1 cup shredded cheese. Cook and stir until cheese is melted. Stir in half-and-half and chicken. Heat through. Garnished with guacamole, cheddar cheese and remaining Monterey Jack. Add tortilla chips and serve.


Layered Overnight Salad
Cut full head of lettuce into bite-sized pieces
1 c chopped celery
1 c (or 1 lg.) green pepper
1/2 c green onions, chopped
1 pkg frozen green peas, do not cook
1 can sliced water chestnuts or sliced radishes
Cheddar cheese, grated
Chopped cooked bacon
Hard cooked eggs (2 or 3)

Use a 9x13-inch pan. Place ingredients in layers as listed. Cover with a little more lettuce. Then spread dressing (recipe below) over the salad and seal edges so it completely covers the salad. Sprinkle with grated cheddar cheese. Cover tightly with plastic wrap. Refrigerate overnight. When ready to serve, sprinkle with chopped cooked bacon and chopped hard-cooked eggs. NOTE: My sister-in-law served this in a trifle bowl and it looked beautiful!

Dressing
2 c mayonnaise
2 T sugar
1/4 tsp garlic powder
1 tsp seasoning salt

Place ingredients in small bowl and mix until well combined.

"Soup is cuisine's kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o'clock cup of tea or the cocktail hour." ~Louis P. De Gouy