Chicken Enchiladas

I've been on a Mexican food kick lately, but it isn't a type of food I'm necessarily good at cooking. I wish I knew how to make real, authentic, SPICY Mexican food. I really liked this recipe. It was creamy without being soggy. There is no Cream of Chicken Soup, but it still has a yummy flavor from the broth. I definitely will be using this recipe again. I served it with fresh guacamole and salsa and some black beans (they didn't turn out as well, so I'm not posting that recipe.) If you have any super Mexican recipes, please send them my way!

Chicken Enchiladas

1 cup diced onion

1/2 cup diced green pepper

2 TB butter

2 cups cooked chicken (I think I'd up this to 3 cups next time)

1- 4 oz. can green chilies

3 TB butter

1/2 cup flour (or less)

1 tsp coriander (I didn't have any, and it was fine without)

3/4 tsp salt

2 1/2 cups chicken broth

1 cup sour cream

1 1/2 cups Monterey Jack cheese, shredded

12- 8 inch flour tortillas

Cook onion and green pepper (I added 1 TB minced garlic also) in butter until tender. Add this mixture to chopped chicken and green chilies. (I gave the veggies and chilies a quick run through the food processor after cooking to "incorporate" (Disguise) and then stirred this into the chicken.) Melt 3 TB butter and add flour and spices. Stir in broth. Stir and let thicken. Remove from heat; stir in sour cream and 1/2 cup cheese. Fill tortillas with 1/4 cup chicken mixture. Roll up and place seam side down in 9 by 13 dish. (I poured a little sauce in the bottom of the dish so the tortillas wouldn't stick.) Pour sauce over rolled enchiladas. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 25 minutes. Enjoy!

I also added a little chili powder and pepper to the sauce as I was going. A little bit of cumin would be a nice flavor too as would a spash of tabasco sauce.
FYI- I found this recipe on food.com under Chicken Enchilada Casserole

Angel Pillows

I found this in Jed's Nonnie's (Grandma in Italian) cookbook. I liked it, the kids were a little indifferent about it, but it is something I'll try again. I served it with the gravy recipe that follows, but to save time I may use a packaged chicken gravy. This was very good with mashed potatoes, squash and a spinach salad. My house smelled so good!

Angel Pillows

1 cup crushed stuffing mix (Pepperidge Farms or Stove Top)

8 oz. cream cheese, softened

3 cups cubed, cooked chicken

6 Tb butter

1/8 tsp pepper

2 Tb chives

1 cup sliced mushrooms, optional

2 cans Crescent rolls (8 rolls each)

6 Tb melted butter

Mix chicken, cream cheese, butter, pepper, chives and mushrooms. Divide this mixture into 16 portions and put in center of crescent roll. Fold roll over chicken and press edges to seal. Dip in melted butter and roll in stuffing crumbs. Cook in glass dish (I used a cookie sheet sprayed with cooking spray) at 375 for 20 minutes. Turn, bake at 300 for 15 minutes.

Gravy

4 cups broth

4 Tb cornstarch

1 cube chicken bullion

1 can cream of chicken (or mushroom) soup

Blend with a" wire whip" and heat until thick.

Chicken and Rice

This is one quick fixins' idea that I use regularly. You can use hamburger or chicken and then the matching Rice-A-Roni (the San Fransisco Treat!) I don't add any veggies into this, but you could easily add whatever sounds good to you. This isn't really a recipe- just an easy meal idea, but I hope it helps for those busy nights!

Chicken and Rice

1 box Chicken flavor Rice-A-Roni

2 boneless, skinless chicken breasts

Cut chicken into bite-sized chunks and cook until no longer pink. Season with salt and pepper if desired. Cook rice to directions on box. Stir in cooked chicken during last 5 minutes of simmering. Add in vegetable, top with shredded cheese. Cook through. Viola!

Alfredo Chicken Pasta Toss

This is an easy and quick dinner. This makes a large portion so I usually freeze half for later. It is also good with broccoli. You can also substitute a dry envelope of Alfredo sauce mix for the jar of sauce; just make as directed. Sprinkle with some Parmesan cheese and enjoy.

Alfredo Chicken Pasta Toss

4 cups uncooked rotini, penne or bow tie pasta

1 1/2 cups frozen sweet peas

1 cup shredded carrots

1 Tb vegetable oil

1 lb boneless skinless chicken breasts, cut into bite sized strips

1 jar Alfredo pasta sauce

2 tsp dried basil leaves (or 2 Tb of fresh chopped basil)

Cook and drain pasta to directions adding the peas and carrots during the last 5 minutes of cooking. Drain and return to pan. Heat oil in skillet. Add chicken; cook 9 to 11 minutes or until no longer pink. Stir in chicken, Alfredo sauce and basil into pasta. Cook and stir until heated through.



Manti Chicken

Okay Sanpeters, before I'd ever had BBQ turkey, I had Manti Chicken. I'm hooked on both! You can use this on turkey or chicken (boneless, skinless). I like to cut into large chunks. Marinate overnight or for a few hours and then grill until cooked through. The horseradish adds a little extra zip, but still yummy if you choose to omit it.

Manti Chicken or Turkey

1 cup 7Up or Sprite

1 cup soy sauce (I like the lower sodium kind)

1 cup vegetable oil

1 tsp horseradish

1 tsp garlic salt



Cajun Chicken Pasta

My cute Sister passed this recipe along to me- definitely a keeper. This for about 2 large servings, but can easily be doubled. If you like a little more spice you can add more Cajun seasoning or even some red pepper flakes. I also make this with the veggies steamed and then add them into just my portion since my family is picky. The sauce is so yummy you'll want to lick your plate clean!

Cajun Chicken Pasta

4 oz. linguine pasta

2 skinless, boneless chicken breasts, sliced

2 tsp Cajun seasoning

2 Tb butter

1 green pepper, sliced

6 mushrooms, sliced

1 green onion, chopped

1 cup heavy cream

1/4 tsp lemon pepper

1/4 tsp salt

1/4 tsp basil

1/8 tsp garlic powder (I double this)

1/8 tsp ground black pepper

1/4 grated Parmesan cheese

Cook pasta to directions. Drain and set aside. Place chicken and Cajun seasoning in a Ziploc bag and shake to coat. In a large skillet over medium heat, brown the chicken in butter until cooked through (7-10 min.) Add veggies and saute for 2-3 minutes or until crisp-tender. Reduce heat. Add cream, basil, lemon pepper, garlic powder and pepper. Heat through. Add the cooked linguine. Toss and heat through. Sprinkle with cheese. 

{Mmmm. Maybe dice up a fresh tomato and sprinkle on top. I also think this would be really good with shrimp instead of the chicken.}

Chicken Alfredo Manicotti

I found this recipe at allrecipes.com, one of my favorite places to find yummy things. It turned out great and is definitely a keeper! I served it with steamed green beans, garlic bread and a green salad (with tomatoes out of my garden!).

Chicken Alfredo Manicotti

3 boneless, skinless chicken breasts, cut into bite sized chunks

1/2 C. white vinegar

1/2 C. olive oil

1 clove garlic, crushed

Marinate chicken in Ziploc bag for at least 30 minutes.

Drain. Saute in olive oil until no longer pink. Drain and set aside.

1 box manicotti noodles (I used the large shells. Easier to stuff.)

Cook to package directions then set aside.

6 Tb butter

2 C. heavy cream

1/4 tsp nutmeg

1 tsp pepper

1 1/2 C. grated Parmesan cheese

1 tsp salt

Melt butter. Add cream, nutmeg, pepper and salt. Stir until thickens. Reduce heat and stir in cheese. Stir until melted. (My sauce was thick, so I stirred in some milk.) Smooth 1/2 of sauce into bottom of 9 by 13 pan.

1 pint ricotta cheese (I may try cottage cheese next time.)

1 egg

1 Tb fresh oregano (I used 1/2 Tb dried oregano.)

1 Tb fresh majoram (I didn't have any- so I left it out.)

1 Tb fresh basil

1 C. shredded mozzarella

Mix ricotta, egg, herbs. Stir in cooked chicken. Stuff into shells. Place shells on sauce. Pour other 1/2 of sauce over the top and top with mozzarella cheese. Cover. Bake at 350 for 45 minutes or hot and bubbly. Let stand 5 -10 minutes before serving. Enjoy!

Chicken and Bows

So easy and so yummy- two of my favorite ways to cook. This recipe makes 12 servings, so it's a great one to make for dinner and freeze the other half for another night.

Chicken and Bows

1 package bow tie pasta, cook to directions

2 lbs. cooked and cubed chicken

2 cans Cream of Chicken soup

2 cups frozen peas

1 cup shredded carrots

1 1/2 cups milk

1 tsp. garlic powder

1/4 tsp. salt and pepper

2/3 cup grated parmesan cheese

Cook together: soup, milk and spices. Bring to a boil. Add chicken and veggies and simmer until heated through. Stir in parmesan cheese. Add hot cooked pasta and toss to coat. Serve with a green salad and some warm garlic bread for a whole meal. Enjoy!

Chicken Cordon Bleu Casserole

 I tried this recipe out for our Game Night and also for my family- with a few adjustments it'll be a winner. Make a box of Stove Top stuffing and put that on the top instead of the topping ingredients for a whole meal in one. {Here's a shout out to our Game Nite Group ("I'm a Dork, Dork, Dork!"): Todd & Connie, Jake & Jenni, Nic & Nichole, and Matt & Melissa. We always have a fun time when we get together :D Love you guys! } Enjoy!

Chicken Cordon Bleu Casserole

2 cups cooked ham

4 cups cooked, cubed chicken (or turkey)

1 cup shredded swiss cheese

1 large onion, chopped

1/3 cup butter, cubed

1/3 cup flour

1/8 tsp ground mustard

1/8 tsp ground nutmeg

dash of pepper

1 3/4 cup milk

Topping:

1 cup bread crumbs

1/2 cup shredded swiss cheese

1/4 cup melted butter

Saute ham for 4-5 minutes. Drain and pat dry. Layer chicken, cheese, and ham in a greased 2 quart or 9 by 13 pan. In a saucepan, saute onion in butter until tender. Stir in flour, mustard and nutmeg. Gradually add in milk. Bring to a boil and cook and stir for 2 minutes or until thick. Pour over chicken mixture. Combine topping ingredients and sprinkle on top. Bake uncovered at 350 for 25-30 minutes or until golden brown and bubbly.

Grilled Honey Mustard Chicken

I always hate the daily question, "So, what's for dinner?" Coming up with something semi -healthy and yummy day after day... So here's an idea for you :D This is a great grilling recipe, but it is also good on the George Foreman Grill or even baked. Happy Dinner Time!

Grilled Honey Mustard Chicken

1 cup pineapple juice

3/4 cup honey

1/2 cup Dijon mustard

1 tsp ground ginger

1 tsp cornstarch

1/4 cup cold water

4 chicken breasts

Combine juice, honey, mustard and ginger; bring to a boil. Combine cornstarch and water; whisk into honey mixture. Cook and stir for 2 minutes. Reserve 3/4 cup to serve with chicken. Baste chicken. Grill, covered, medium low heat for 30 minutes or until juices run clear. Brush with glaze a few times, turn only once. Serve with reserved glaze.

You can even make 1/2 of the sauce recipe and still have plenty or just add a couple more chicken breasts if you need more than 4 servings. This is yummy when cooked and sliced and served on a lettuce salad. Enjoy!