Last week’s column was submitted before the catastrophe that hit Marshalltown. So, this week know that you continue to be in my thoughts and prayers.

Chicken Enchiladas

1 (8 oz.) container lite sour cream

1 (10 3/4 oz.) can cream of mushroom soup

1 (4 oz.) can green chilies, diced

12 (6-inch) low-fat flour tortillas

1-1/2 c. cooked chicken, chopped

1 (8 oz.) container plain nonfat yogurt

1 c. reduced-fat Cheddar cheese, shredded

1/4 c. green onions, sliced

Spray 13- by 9-inch baking dish with cooking spray. In medium bowl, combine sour cream, yogurt, soup and chilies and mix well. Spoon three tablespoons sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese. Add cheese over mixture in each tortilla. Roll and place in baking dish, seam down. Spread remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes in a 350 degree oven. Remove foil and sprinkle with reserved cheese. Bake, uncovered, 5 minutes. Serve on top of shredded lettuce and chopped tomatoes with 1/2 cup salsa per person.

Strawberry Jello Salad

1 (6 oz.) pkg. strawberry Jello

1 3/4 c. boiling water

2 (10 oz.) pkg. frozen strawberries

1 large can crushed pineapple (in its own juice; undrained)

2 to 3 bananas, finely chopped

1 c. sour cream

Dissolve strawberry Jello in water. Add frozen strawberries, pineapple, bananas and stir until firm. Pour half of mixture into container. Chill until firm. Spread with sour cream. Pour in rest of Jello mixture and chill.

Peanut Butter Pie

1 large box instant vanilla pudding

3 c. skim or fat-free milk

1/4 c. fat-free sour cream

3 Tbsp. peanut butter

1 baked 9-inch crust (pastry or graham)

Whisk together milk and sour cream. Add pudding and mix well. Add the peanut butter, mixing until blended. Pour into crust. Chill at least four hours.