Chicken Enchiladas

 

Ingredients

  • 1 tablespoon butter
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom or cream of chicken soup
  • 1/2 cup sour cream
  • 1 1/2 cups cubed cooked chicken breast meat or pre-cooked rotisserie chicken meat
  • 1 cup shredded Cheddar cheese, divided
  • 6 (12 inch) flour tortillas or corn tortillas
  • 1/4 cup milk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of chicken soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
  3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

 

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Baked Chicken Taquitos

America will never be destroyed from the outside. If we falter and lose our freedoms, it will be because we destroyed ourselves. Abraham Lincoln

Ingredients

  • 4 cups chicken, cooked and shredded
  • 8 oz cream cheese, softened
  • 2 cups Monterey Jack cheese, shredded
  • 1 packet ranch seasoning
  • 12 slices of bacon, cooked and chopped
  • 20 flour tortillas

Directions

  1. Heat oven to 425 degrees.
  2. In a bowl combine the chicken, cream cheese, cheese, bacon and 1/2 packet of ranch seasoning.
  3. Combine ingredients well.  Can add more ranch if desired.
  4. Scoop up some of the mixture and place on tortilla.
  5. Roll the tortilla closed, and place on a greased cookie sheet, seam side down
  6. Brush tortilla with a little cooking oil and sprinkle a little salt on top to taste.
  7. Bake for 10 to 15 minutes.

 

Ten Minute Chicken

snag

“To keep your marriage brimming, with love in the wedding cup, whenever you’re wrong, admit it; whenever you’re right, shut up.” –Ogden Nash

Ten Minute Chicken

This recipe takes only 10 minutes to prepare.  It makes 8 servings.

Ingredients:

  • 1/2 cup melted butter
  • 3/4 cup crushed cornflakes
  • 3/4 cup grated Parmesan cheese (at Smith’s you can find grated Parmesan in the specialty cheese section)
  • 1 envelope ranch salad dressing mix (NOT the dip mix)
  • 8 boneless skinless chicken breast halves (about 4 ounces each)

Directions

  1. Place butter in a shallow bowl. In another shallow bowl, combine the cornflakes, cheese and salad dressing mix. Dip chicken in butter, then roll in corn flake mixture to coat.
  2. Place the chicken on a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a meat thermometer reads 170°. Yield: 8 servings.

 

Crockpot Chicken Enchiladas

Crockpot Chicken Enchiladas

This takes about 3 hours so it’s perfect for cooking while you are at church and want a hot meal when you come home.

Ingredients:

  • Place 3 thawed chicken breasts on the bottom of your greased crock pot.
  • Sprinkle a teaspoon of chicken bouillon over chicken.
  • Salt and pepper to taste.
  • 1/2 cup Instant Rice

Mix together:

  • 2 cans cream of chicken soup
  • 1 cup sour cream
  • 1 4-oz can chopped green chilies
  • 1-2 cups grated Monterrey Jack cheese

Add mixture to the top of the chicken and cook on high for 3 hours or until chicken is cooked.  Shred chicken and then add 1 cup instant rice to the crock pot.  Cover and cook for another 10-15 minutes or until rice is done.  Serve in enchilada shells.

Creamy Chicken and Broccoli Over Rice

SERVES 4 to 6
Creamy Chicken and Broccoli Over Rice
INGREDIENTS
  • 4-6 boneless chicken breasts
  • 14 oz can cream of chicken soup
  • 14 oz can cheddar soup
  • 14 oz can chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon Cajun seasoning
  • ¼ teaspoon garlic salt
  • 1 cup sour cream
  • 1 12 oz frozen bag broccoli florets or 4 cups fresh broccoli, lightly steamed
  • 1 cup shredded cheddar cheese
INSTRUCTIONS
  1. Spray crock pot with cooking spray and and then add chicken soup, cheddar soup, chicken broth, salt, Cajun seasoning, and garlic salt.  Whisk together until smooth. Place the chicken into the mixture.
  2. Cover and cook on low for about 6 hours (depending on your crock pot) or on high for 3 hours. The last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
  3. Serve over white rice and garnish with shredded cheese.

Easy Garlic Parmesan Chicken

Easy Garlic Parmesan Chicken

This recipe does not use mayonnaise to coat the chicken.

Ingredients

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup dry bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 6 skinless, boneless chicken breast halves

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×13 inch baking dish.  Squeeze the fresh garlic into the pan.  Let it sit in a warm oven for a few minutes then dip and coat your chicken in it.  Then roll the chicken into the bread crumb/Parmesan cheese mixture.  Put your chicken back into the baking dish and bake.
  2. If you desire, once the chicken has baked, lay a slice of mozzarella or provolone cheese on top of each breast and pour your favorite marinara sauce over it. Put it back in the oven until the sauce bubbles and the cheese melts.

Balsamic Chicken and Vegetables

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Recipe and photo source: http://www.bhg.com/recipe/chicken/balsamic-chicken-and-vegetables/

Ingredients

Directions

  1. In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
  2. In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
  3. Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
  4. Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.

Fiesta Stuffed Chicken

Recipe source: Deseret News:

FIESTA STUFFED CHICKEN

  • 6 boneless, skinless chicken breasts
  • 1 (7-ounce) can chopped green chiles, drained
  • 8 slices Monterey Jack cheese
  • 1 cup bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup butter, melted

Pound each chicken breast to ¼-inch thickness. Sprinkle 2 teaspoons chopped green chilies and one slice of cheese on each chicken breast. Roll the chicken up tightly and secure with a toothpick. Combine remaining ingredients in a bowl, except butter. Dip each chicken roll in melted butter and then coat in bread crumb mixture. If freezing, see directions below. Otherwise, place seam-side down in a greased 9-by-13 pan and bake at 400 degrees for 30 minutes.

Freezing directions: Place chicken seam-side down in a greased disposable pan. Cover with foil and freeze.

One Pot Southwestern Alfredo Pasta

 

simple alfredo dish

One Pot Southwestern Alfredo Pasta

Ingredients

  • 1 cup frozen corn, or the corn from two ears
  • 2 cups dry penne pasta
  • 2 cups cooked chicken
  • 1 cup black beans (rinsed and drained)
  • 1 TBSP olive oil
  • 1 red pepper, diced
  • 14 oz jarred Alfredo sauce
  • 2 TBSPS taco seasoning

Instructions

  1. Heat a large saucepan over medium heat. Add 1 TBSP of olive oil, and then add diced red pepper. Cook until soft, remove from pan and set aside.
  2. Add water to the saucepan, bring to a boil, and add the penne. One minute before you need to remove the pasta (according to package directions), add the frozen corn. Drain the cooked pasta and warmed corn and return to the pan.
  3. Stir in the cooked pepper, chicken, and black beans. Then stir in the alfredo sauce and taco seasoning.

One-Pot Teriyaki Chicken and Vegetables

You either get bitter or you get better.  It’s that simple.  You either take what has been dealt to you and allow it to make you a better person, or you allow it to tear you down.  The choice does not belong to fate, it belongs to you. —Josh Shipp

 INGREDIENTS

Servings: 4

1 tablespoon olive oil
2 chicken breasts, sliced
Salt and pepper to taste
2 cloves garlic, minced
1 tablespoon ginger
2 cups + 1/4 cup water
1 cup white rice, rinsed
1/2 cup soy sauce
1 tablespoon rice vinegar
1/4 cup honey
2-3 tablespoon sriracha
1 tablespoon cornstarch
1 cup broccoli
1 cup carrots
1/2 red bell pepper
Scallions for garnish (optional)

PREPARATION

1. Heat olive oil in a large pot on medium heat.
2. Add chicken, season with salt and pepper, and sauté for 8 minutes
3. Add garlic and ginger, sauté for 2 minutes until fragrant.
4. Add 2 cups of water and the rice and stir.
5. Cover the pot and bring water to a boil.
6. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
7. Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
8. Combine 1/4 cup of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
9. Garnish with scallions (optional) and serve immediately.