INGREDIENTS:

Wind & Willow Tortilla Soup Mix
2 Tbsp. Oil
1 medium onion chopped
1 can (4 oz.) green chilies drained

4 cups diced cooked chicken
16 flour tortillas
2 cups shredded Monterrey Jack cheese

DIRECTIONS:
Heat oven to 350 degrees. Spray 9 x 13" pan with oil. Prepare soup according to package directions and set aside. Heat oil in medium skillet. Add onions and cook until golden brown. Stir in chilies, chicken and 3 cups of soup. Fill flour tortillas with chicken mixture. Roll and place into pan. Pour remaining soup over the top. Sprinkle with cheddar cheese. Bake for 25 minutes or until cheese is melted. Serves 6.

Wind & Willow Tortilla Soup Mix
3 cups sour cream
1/3  cup chopped green chilies
1 18 oz. can refried beans
1 1/2 cups water

2 lbs. hamburger
2 cups shredded cheddar cheese
2 cups shredded lettuce
3/4 cup diced tomatoes
1/3 cup sliced black olives

DIRECTIONS:
Combine 1 cup Soup Mix with sour cream and green chilies. Refrigerate. In small pan combine 1/2 cup of the water and refried beans. Stir until smooth and spoon into bottom of 9 x 13" pan or other serving dish. Brown and drain hamburger. Add remaining soup mix and remaining water to hamburger.  Cook until the water is absorbed.  Spoon mixture over refried beans.  Top with one cup of the shredded cheddar.  Spoon on sour cream mixture.  Top with lettuce, tomatoes, remaining cheese, and olives.  Serve with tortilla chips or bread or use to fill flour tortillas.  Serves 6-8.

INGREDIENTS:

Wind & Willow Tortilla Soup Mix
1 1/2 pounds ground beef
1 large onion chopped

1 Tbsp. Worcestershire sauce
3 cups cooked pasta shells
3/4 cup shredded Monterrey Jack Cheese