2 Tbl Au jus mix (more if needed to taste)

Two beef bullion cubes

3-4 Tbls flour

1 cup milk

salt and pepper to taste

1 Onion, 1 small piece of fresh garlic,  mushrooms chopped fine (if desired)

Cook your hamburger (or heat in a pan your leftover meat, with 1/2 c of drippings) add au jus mix, onion, mushrooms and garlic to meat cook until meat is done. DO NOT DRAIN HAMBURGER!

Place 1 cup milk and two bullion cubes in a microwave safe dish and bring to a boil (or remaining roast drippings).

Mix flour with hamburger meat, until all meat is lightly coated in flour (same with leftover roast).

Put on a medium flame and gradually add either your milk or your drippings, stirring constantly until very thick (when it wont thicken anymore you can take it off the stove and it will thicken some as it cools).

Stir this into your cooked egg noodles. Some people like to stir in 2 -3 Tbls of sour cream.

Veggies- onions, mushrooms, water chestnuts, bamboo, celery carrot shavings
peas, anything you like or have leftover.

Worcestershire sauce (or soy if you don't have that)

In a frying pan or wok, put diced ham, and any veggies you will use when its starts to get warm add in Worcestershire sauce to taste.

In a larger pot, pour the ham/veggie mixture in, add your eggs, and begin to fry the eggs into the meat/veggies. 

When the eggs begin to set, stir in rice, and continue to stir and cook until the eggs are firm.

1 cup cooking oil

2 cups cheese ( i like to blend cheeses, usually half mozzarella half sharp cheddar) shredded

Meat I prefer to use leftover steak, roast, chicken, or taco meat (if you use meat you will need an additional  small can of  enchilada sauce, which you will mix with the meat in a frying pan till warm)

large can of enchilada sauce

Take and heat a little of your cooking oil in a small frying pan. One at a time fry the corn tortillas in the oil for only a few seconds, to soften them, drain them on paper towels or you will end up with enchiladas floating in grease. I usually even pat them before putting them on a different plate.

Poor a small amt. of enchilada sauce either into a sandwich plate, or a shallow bowl large enough for the tortillas to lay flat.

Lay your fillings out in an assembly line, take one at a time and dip the tortillas both sides in the enchilada sauce fill, and roll. make sure you poor a little sauce on top before cooking and i usually save enough cheese to sprinkle with after cooking.

If you would like to cut your cooking time, after assembly instead of placing in a baking pan to cook for 45 + minutes you can assemble them onto a plate (i usually do 4-6 per plate) and heat for 2 1/2 to 3 min in microwave. It will not affect the quality of the dinner at all.

For each breast you will need:

One paper thin slice of ham, large enough to cover entire breast

1/4 c grated swill cheese per 2 breasts

Small amt. of milk (less than half cup)

Poultry seasoning to taste

Seasoned salt to taste

Saran wrap or  plastic storage bags large enough to hold one breast with lots of room left

Tooth picks

Pound with the flat side of a meat tenderizer (rolling pin will work if all else fails). Flatten breasts as much as possible, this takes a lot of muscle and a little bit of time, be patient i promise its worth it.

Lay out each chicken breast, cover with slice of ham, sprinkle with grated swiss cheese and roll
fixing them with the toothpicks, one on each end, and if you used large pieces of chicken one in the middles too.

Take bread crumbs and add poultry seasoning and season salt to taste.

Roll chicken in milk, and then in bread crumbs, make sure you get plenty of bread crumbs on each chicken breast. 

Arrange chicken in a cooking pan,  poor leftover bread crumbs on top., and cook for about 45 min, longer if you used larger chicken breasts.