Chicken Enchiladas

Silvia deleted my favorite Enchilada recipe... this is me trying to make it back up:

Enchilada Sauce Can
Green Chilies
1 cup sour cream
2 breasts of chicken, shredded (1 can of Costco chicken)
1 pack of corn tortillas
1 bag of cheese

pour 1/2 enchilada sauce in bottom of a 9x13.
mix Chicken, Sour Cream, green chilies, and half the cheese in a big bowl.
separate the mixtures into 12-14 corn tortillas and roll them up.
place the tortilla rolls in the 9x13.
cover in the rest of the enchilada sauce and cheese.

bake at 350 for 30 min covered in foil. 5-10 more min w/o the foil.


hope this is right.....

Crumb-Coated Ranch Chicken

(Simple & Delicious, May/June 2008)

from Rachel Leavitt's blog

I flattened the chicken a little with a meat mallet, and marinated it for a little while with lemon juice and 2 garlic cloves. Drained all the juice and discarded the pieces of garlic. I had to double the crumbs, I coated it very thickly.

This is something you could make in a last minute pinch for dinner--super easy, super fast, super tasty! I am using the leftover chicken to make a cobb salad for lunch tomorrow, too!

this picture is from Rachel Leavitt's blog.

2/3 cup Ranch Salad Dressing
2 cups coarsely crushed cornflakes
1 tablespoon Italian seasoning
1 teaspoon garlic powder
4 boneless skinless chicken breast halves (8 ounces each)

Pour salad dressing into a shallow bowl. In another shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. Dip chicken in dressing, then coat with crumb mixture. Place in a greased shallow baking pan. Bake at 400° for 30-35 minutes or until juices run clear. Yield: 4 servings.

ARTICHOKE CHICKEN PASTA

Artichoke Chicken Fettuccine
8 oz. uncooked fettuccine
1 lb. boneless, skinless chicken breasts, cut into 1-inch strips
4 bacon strips, diced
1/4 c. chopped onion
1/2 box mushrooms
10 oz. frozen spinach, chopped
2 T. butter
2 T. flour
1 c. chicken broth
1/2 c. milk
1 tsp. Dijon mustard
2 T. grated Parmesan cheese
1 can artichoke hearts, drained
2 T. mayonnaise

Cook bow tie pasta according to package directions.
Thaw out the spinach and squeeze out all the water. Meanwhile, in a large skillet, saute the chicken, bacon, onion, and mushrooms and spinach until chicken juices run clear and vegetables are tender; drain and keep warm.
In a large saucepan, melt butter; stir in flour until smooth. Gradually add the broth, milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese and artichokes. Remove from heat; stir in mayonnaise and chicken mixture.
Drain fettuccine; serve with chicken mixture. (I used a rotisserie chicken instead)
4+ servings.

chickenentree

I use fresh spinach sometimes and because I can't eat flour I use cream cheese to thicken instead.

Chicken Taco Soup

Chicken Taco Soup

from the kitchen of Silvia Winert

I love this recipe because you can keep all the ingredients in the pantry and chicken in the freezer and make the soup whenever you want to. I serve it with grated cheese and tortilla chips.

1 lb. chicken breasts

2 tbs. olive oil

1 pkg. taco seasoning

1 onion, finely chopped

1 clove garlic, minced

1 (4oz.) green chilies, chopped

1 ½ cup water

1 8oz. jar green chili salsa

1 can black beans, rinsed

1 can pinto beans, rinsed

1 can stewed tomatoes

Sharp cheddar cheese

Tortilla chips

Cover chicken in water and season t taste. Boil until chicken is done. Cool and shred chicken with a fork. In a large skillet or saucepan, combine chicken, olive oil, taco seasoning, onion and garlic. Cook until onions are clear. Combine all ingredients and cook until thoroughly heated. Serve in individual bowls, top with corn chips and shredded Cheddar.

Chicken and Broccoli Casserole

My collection of recipes can only start with this one. It is what made my kids believe I can cook!

Ingredients
2 (10 oz.) pkg. frozen broccoli

2 cups cooked chicken breast, chopped

2 cans cream of chicken soup

1 cup mayonnaise

1 tsp. lemon juice

1 tsp. curry powder

½ cup shredded sharp cheese

½ cup breadcrumbs

1 Tbsp. butter, melted

Place cooked and drained broccoli on the bottom of 9x13 inch pan. Add bite-size chicken pieces. Mix together soup, mayonnaise, lemon juice and curry. Pour over chicken. Spread cheese on top. Top with bread crumbs mixed with butter. Bake at 350 for 30 minutes.

I like to serve this on top of rice witha a Greek salad and garlic bread.