Honey Lime Chicken Enchiladas

Ingredients:
Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder


1 pound chicken, cooked and shredded
8-10 flour tortillas (I used whole wheat tortillas)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream



Directions:
1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Chream cheese chicken enchiladas

12 tortillas
1 lb cooked chicken
1 lb cream cheese
4 oz can green chilies
28 oz Green enchilada sauce
4 cups shredded cheese

Grease 13x9 pan. Add 1 cup Enchilada sauce to pan. Mix chicken, cream cheese and chilies. Warm tortillas till pliable. Place tortilla in enchilada sauce in the pan til covered. Add a scoop full of the chicken mixture and sprinkle with shredded cheese. Then roll the tortilla. Place seam side down. Cover all 12 tortillas with shredded cheese. Bake @350 till warm.

Broccoli Chicken Divan

6 flour Tortillas
1/2 lb Broccoli (thawed frozen or slightly cooked
1 lb Chicken, cooked, cubed or shredded
Cheese sauce (recipe follows)

Wrap a spoonful of chicken and broccoli, with a couple spoonfuls cheese sauce in tortilla, repeat until your pan is full. Freeze. take out and bake at 350 until heated through. Pour a little more sauce over all during last 10 minutes of baking.

Cheese Sauce
(This sauce made just enough for 6 meals so divide the cheese sauce ingredients by six to make one meal)
1/2 c butter
1/2 c flour
4 c chicken broth
6 c cheddar, shredded
4 c sour cream

Melt butter
Add flour to this, cook a bit to remove floury taste
Whisk in the broth and Worcestershire sauce
Gradually add cheese to broth mix, stir until melted
Take some of the cheese mixture and slowly add to sour cream to temper it
Add this back to the cheese mix, once sour cream mixture is warm

This cheese sauce freezes really well! You can use it for all kinds of dishes, add it to rice, pour over broccoli etc.

Creamy Chicken Enchiladas Verdes

6 chicken breasts

1 onion sliced

1 package of cream cheese

1 large can diced green chiles

1 lb. shredded jack cheese

16 flour tortillas (the width of your casserole pan - I use soft taco size)

1 (28 oz) can green chile enchilada sauce

1 1/2 cups sour cream

Cook chicken and onion in slow cooker, on the stove over low heat or in a pressure cooker. Remove chicken from heat, let cool slightly and shred or chop into bite size pieces. Add cream cheese and diced green chiles and stir.

Mix enchilada sauce and sourcream. Pour just enough sauce mixture to cover the bottom of a 9x13 pan. Spoon a heaping spoonful of the chicken, cream cheese and chile mixture into the middle of a tortilla. Top with shredded jack cheese. Roll up the tortilla. Continue until you have used all of your chicken mixture. Top enchiladas with enchilada sauce and sour cream mixture. Garnish with remaining jack cheese. Cover with foil

Bake at 35o for 30 minutes. Remove foil and bake 20-30 minutes until cheese is bubbly and golden brown.

Serve with spanish rice and garnish with shredded lettuce, tomatoes and guacamole.

Cheesy Chicken and Brown Rice

Cheesy Chicken with Brown Rice

cheesy chicken:
5 chicken breasts
garlic salt, to taste
1 can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
3 green onions, chopped

brown rice:
2 cups brown rice
1 can onion soup
4 cups water
1 cube butter

1. Sprinkle chicken breasts with garlic salt and place in casserole dish. Mix together rest of ingredients and spoon over chicken.
2. Bake at 350 for 45 minutes.
3. Combine all ingredients for brown rice in a pan. Cover with lid and cook on low heat for about an hour until done.

Teriyaki Chicken

Teriyaki Chicken

3 pounds chicken
1/2 cup oil
1 cup hot water
1 cube beef bouillon, dissolved in hot water
1 tablespoon ground ginger
3 tablespoons brown sugar
3 tablespoons white sugar
2 teaspoons garlic, pressed
1 tablespoon dried onion
1 tablespoon dried parsley
1/4 cup soy sauce

1. Mix together all ingredients, except chicken.
2. Add chicken and soak in the sauce overnight.
3. Put chicken in large baking pan and cover with sauce.
4. Bake at 350 for about an hour. Stir to keep moist.

Serve with rice.

Flautas and Jalapeno Jelly

Jalapeno Jelly:

¾ c chopped red bell peppers
¾ c chopped green bell peppers
1/3 c diced seeded jalapenos

2 ¾ c sugar
½ c red wine vinegar
1 tablespoon freshly squeezed lime juice
6 tablespoons certo liquid pectin

Combine the peppers, jalapenos, sugar vinegar, and lime juice in a large saucepan over
medium heat. Heat until warm and sugar is dissolved. Cool. Pour the mixture in a blender or
food processor and blend for 5 seconds. Return the blended mixture to the saucepan and
bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and
simmer for 5 minutes. Stir in the pectin, increase the heat to medium-high, and bring
to a boil. Remove from heat and cool. The jelly will set as it cools down. When cool
refrigerate.

Flautas:

2 chicken thighs
1 can chili verde enchilada sauce medium size
6 tablespoons olive oil separated 3 and 3
2 cups grated Colby jack or Monterey Jack cheese
8 flour tortillas.

Place olive oil in bottom of crock pot. Place chicken thighs on top. Chicken can be
frozen or thawed depending on cooking time available. Pour enchilada sauce over top.
Cover and cook on high for at least 5 hours. Stir meat so the bones and skin fall off
and remove from pot. Spoon about 4 tablespoons meat mixture onto flour tortilla and
sprinkle cheese on top. roll tightly.

Low fat cooking: Place all flautas on cooking stone or sheet. Paint with remainder olive
oil and bake for around 15 minutes at 400 degrees.
Fatty cooking: Take about 1 cup of shortening and heat in medium sauce pan and fry the
flautas until crispy.

Chicken Pot Pie Crumble

Recipe taken from Favorite Family Recipes

1 1/2 Lbs chicken
3 cups chicken broth
2 tablespoons vegetable oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
1/2 c. celery, chopped fine
salt and pepper (to taste)
4 tablespoons (1/2 stick) unsalted butter
1/2 c. flour
1 c. milk
3/4 c. frozen peas

Crumble Topping:
2 c. flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
6 Tbsp unsalted butter , cut into 1/2-inch cubes and chilled
3/4 c. Parmesan cheese
1 c. heavy cream

FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don't have a dutch oven, just use a stock pot). Cook until chicken is just done (8 to 12 minutes). Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.

FOR THE TOPPING: Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.

FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste. Remove from heat and stir chicken-vegetable mixture and peas into sauce.

Pour mixture into 9x13 pan (or if you have small individual-sized oven-safe dishes, you can use those-- see picture above). Scatter crumble topping evenly over filling.

Bake at 400-degrees on a rimmed baking sheet until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy!

Creamy Green Chile Chicken Burritos/Chimichangas

Makes: 6 servings Total Time: 30 min

• 3-4 chicken breasts, cooked and chopped into small pieces (crock-pot, grill, pan) and can be prepared in advance
• 1 can (10 oz.) green enchilada sauce
• 1 pkg. (8 oz.) Kraft Philadelphia Cream Cheese
• 6 medium soft flour tortillas
• 1 pkg. (8 oz.) Kraft Shredded Monterey Jack, Mexican Blend or Cheddar Cheese
• 1 container (16 oz.) sour cream (optional)
• rice
• black beans
  

make it

Cook chicken any method you prefer and chop into small pieces or shred. This may be done in advance and then heated in the sauce. Heat green enchilada sauce, 1/4 cup water and cream cheese until blended and hot.

Combine chicken and sauce mixture.

Roll tortillas with chicken sauce mixture, beans, rice, and cheese.

Defrost in fridge and reheat wrapped in foil in 350 oven until warm.
For Chimichangas: fry rolled (ends folded in) in pan with hot oil. Top with a little extra cheese.

Chicken Bow-Tie Pasta Salad

Makes 4 servings, 2 cups each

2 cups farfalle (bow-tie pasta), uncooked
6 oz. Grilled Chicken Breast Strips
2 cups fresh broccoli florets
1 cup halved cherry tomatoes or 1 large tomato, cut into chunks
1/4 cup sliced black olives
1/2 cup Colby & Monterey Jack Cheese Crumbles
1/2 cup Zesty Italian Dressing
1/4 cup Grated Parmesan Cheese

1. Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain.

2. Toss chicken, tomatoes, dressing, cheese crumbles and olives in large bowl. Add pasta mixture; mix lightly.

3. Sprinkle with Parmesan cheese.

Refrigerate several hours or until chilled.

Eric's Chicken Surprise

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

1/2 cup milk

2 cups diced cooked chicken

1/2 cup Pace® Picante Sauce

1 can (about 4 ounces) chopped green chiles (optional)

1 teaspoon chili powder

8 flour tortillas (8-inch), warmed

• Stir the soup and milk in a small bowl.
• Stir 2 tablespoons soup mixture, chicken, picante sauce, chiles and chili powder in a medium bowl.
• Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish.
• Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.
• Bake at 375°F. for 35 minutes or until the filling is hot.

Teriyaki Chicken

Ingredients

• 1 cup soy sauce
• 1 cup water
• 3/4 cup white sugar
• 1/4 cup Worcestershire sauce
• 3 tablespoons distilled white vinegar
• 3 tablespoons vegetable oil
• 1/3 cup dried onion flakes
• 2 teaspoons garlic powder
• 1 teaspoon grated fresh ginger

Directions

1. In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!
2. Pour mixture over chicken. Cover and refrigerate for at least 3 hours.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

or
3. Cook the chicken on the BBQ turning once until desired doneness. For extra sauce, place the chicken on foil while on the BBQ so all the sauce doesn't run off.
Serve with rice and veggies.

BBQ Chicken

Ingredients for Sauce

• 1 1/2 cups vegetable oil
• 3/4 cup soy sauce
• 1/2 cup Worcestershire sauce
• 1/2 cup red wine vinegar
• 1/3 cup lemon juice
• 2 tablespoons dry mustard
• 1 teaspoon salt
• 1 tablespoon black pepper
• 1 1/2 teaspoons finely minced fresh parsley

Directions

1. In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.
2. Preheat an outdoor grill for medium high heat and lightly oil grate.
3. Grill chicken over medium high heat for 8 to 12 minutes per side, basting occasionally with the sauce, if any, until internal temperature reaches 180 degrees F (80 degrees C).

Peanut Ginger Chicken Pasta

8 oz. noodles
1/2 Rotisserie chicken
1 red pepper, thinly sliced
1/2 english cucumber, thinly sliced
peanuts, crushed
2 scallions (optional)

Sauce
1/2 cup peanut butter
3 Tab. soy sauce
3 Tab. rice vinegar
1 Tab. brown sugar
1 cup water
1 teas. minced ginger



1. Cook and drain noodles.
2. Mix sauce ingredients in a blender. Pour over noodles. Stir.
3. Add chicken, red pepper and english cucumber. Stir.
4. Sprinkle with crushed peanuts and scallions, if desired. Serve hot or cold.

Another Chicken & Rice Casserole

1 can cream of chicken soup
1 tablespoon Worcestershire sauce
1/2 cup mayo
1 tablespoon minced onion
3 diced hard boiled eggs
1 1/2 cups celery, chopped
2 cups cooked rice
1 small can water chestnuts, chopped
2 cups diced cooked chicken, about 2 breasts
1 cup or so of grated cheddar cheese
couple hand fulls of potato chips or BBQ chips

Mix together all ingredients except the cheese & chips. Spoon & spread evenly into a 8x10 baking dish. Top with grated cheese & chips. If you use regular potato chips, sprinkle the top with paprika.

Bake for 45 minutes at 350 degrees. Enjoy!

Roxie's Delicious Chicken Breasts

6 chicken breasts, boneless, skinless
8 oz cream cheese
1 lb mushrooms
2 (10oz) condensed cream of chicken soup
1 pkg Italian dry salad dressing mix

Mix all ingredients together and pour over chicken breasts. Toss and stir until breasts are well coated and all ingredients are mixed together well. Place in a slow cooker on low and hear for 6-8 hours. Serve with rice, potatoes or steamed broccoli and other veggies.

Chicken Chili

3 chicken breasts, cubed (2 if using large Costco breasts)
1 cup onion, chopped
1 green or yellow pepper, chopped
1 tablespoon oil
2 tablespoons garlic, minced
2 cans tomatoes
1 can pinto beans
1 can baked beans
2/3 cup salsa
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper, to taste

In a large pan, cook chicken, onion, and pepper in oil until chicken is almost done. Pour into crockpot.

Combine all other ingredients in crockpot. Cook on low until warm.

Serve with sliced green onions, sliced olives, avocadoes, sour cream, grated cheese, and chips.

Makes 6-8 servings

Russian Chicken

Ingredients:

1 small bottle Russian salad dressing
1 small bottle apricot and pineapple jam
1 pkg lipton onion soup mix
salt and pepper to taste
4 boneless, skinless chicken breasts
2 C prepared rice

Directions:

Thaw. Arrange chicken in a 9x13 baking pan. Mix remaining ingredients together and spoon on top of chicken. Bake at 350 for 30-40 minutes or until juice runs clear. Serve over white or brown rice with extra sauce.

Creamy Chicken Enchiladas

Ingredients:

Flour tortillas
2 C cooked, cubed chicken
2 C grated Monterey Jack cheese
½ can diced green chilies
1 can cream of chicken soup
1 C sour cream
salt and pepper to taste
(consider adding black beans)

Directions:

Mix together cream of chicken soup, sour cream, green chilies, salt and pepper. Mix in half cheese and the chicken. Spoon into tortillas and roll them up. Put in a glass 9x13 baking dish and cover with the remaining cheese. Bake at 350 for about 30 minutes.
or
Defrost. Bake at 350 covered with aluminum foil for about 30 minutes. Take off lid and bake 5 minutes more until light brown and bubbly or broil for a few minutes.