The Recipes Needed (Week 4)

Chicken Noodle Soup

Ingredients:

• 1 lb chicken thighs (boneless, skinless)

• 1 onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 6 cups chicken stock

• 2 cups egg noodles

• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot and sauté onions, carrots, and celery until softened.

2. Add chicken thighs and chicken stock. Bring to a boil, then simmer for 20 minutes.

3. Remove chicken, shred, and return to the pot. Add egg noodles and cook until tender.

4. Season with salt and pepper and serve hot.

Beef Enchiladas

Ingredients:

• 1 lb ground beef

• 8 tortillas

• 1 can black beans, drained

• 1 cup enchilada sauce

• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F (190°C). Cook ground beef in a skillet until browned.

2. Mix beef with black beans and 1/2 cup enchilada sauce.

3. Fill tortillas with the mixture, roll them up, and place in a baking dish.

4. Top with remaining enchilada sauce and cheese. Bake for 20 minutes.