Feb 192017
 

I’ve been making these chicken enchiladas for years….it’s one of my favorite enchilada recipes that I found in Southern Living magazine.

Chicken Enchiladas
3 cups chopped cooked chicken
2 cups (8 oz.) shredded Pepper Jack or Monterey Jack cheese
1/2 cup sour cream
1 (4.5-oz.) can chopped green chiles, drained
8 – 10 (8-inch) soft taco-size flour tortillas
Vegetable cooking spray
1 (8-oz.) green taco sauce
1 (8-oz.) container sour cream
Optional Toppings: chopped tomatoes, chopped avocado, sliced green onions, coarsely chopped fresh cilantro

Preheat oven to 350°. Stir together first 4 ingredients in a large bowl. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up. Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish or pan. Lightly coat tops of tortillas with cooking spray.

Bake at 350° for 30 to 35 minutes or until golden brown.

Stir together taco sauce and 8-oz. container sour cream. Spoon over hot enchiladas, and sprinkle with desired toppings.

To Make Ahead: Prepare recipe as directed without baking. Cover with aluminum foil, and chill overnight, or freeze up to 1 month. If frozen, thaw in refrigerator overnight. Let stand at room temperature 30 minutes before baking.

Adapted by Southern Living

Aug 062015
 

These can be made as tostadas, quesadillas or soft tacos. They are especially good with fresh corn.

Chicken and Summer Vegetable Tostadas

2 teaspoons canola or olive oil
8-12 ounces chicken breast
1 cup red onion
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini
1/2 cup salsa
1 teaspoon ground cumin
4 flour tortillas
Cooking spray
1 cup shredded pepper jack cheese

Heat oil in a large skillet over medium-high heat. Sprinkle salt and pepper over chicken and add to the skillet cooking for 3-5 minutes on each side or until cooked through. Remove from pan and keep warm with foil wrapping. Add onion to the skillet and cook for 2-3 minutes. Add corn and zucchini and saute 2 more minutes. Dice chicken and add it to the skillet along with the salsa and cumin. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Arrange tortillas in a single layer on a baking sheet; lightly coat with cooking spray. Broil 3 minutes or until lightly browned. Flip tortillas and spoon chicken mixture in the center of each tortilla. Sprinkle each with 1/4 cup cheese. Broil on lower rack until cheese melts.

Yield: 4 Servings

Feb 042013
 

We love making nachos at home!  We load them up with all of our favorite toppings and graze.  I don’t list exact measurements in the recipe…top them with as much or little of your favorites!

Chicken Nachos

Tortilla chips
Cheddar cheese
Salsa chicken (see below)
Black beans, drained
Jalapeno pepper, sliced
Green onions, sliced
Salsa
Sour cream

Preheat oven to 350 degrees.

Layer tortilla chips on a baking sheet. Top with cheese, salsa chicken, black beans, and jalapeno peppers.  Baked for 5 – 10 minutes or until the cheese is melted.  Top with green onions and serve with salsa and sour cream.

Salsa Chicken

1 chicken breasts
1/2 cup favorite salsa
1/2 tsp ground cumin
1/2 tsp chili powder
1 cloves garlic, minced
pinch salt and black pepper

In a slow cooker, place the chicken, salsa, cumin, chili powder, garlic, and salt and pepper. Cook on high for three hours. (Or low for six.)  After three hours, shred the chicken with a fork.

 

 

Jan 232013
 

This chili recipe is so good and healthy! I make this all of the time in the winter. It’s really easy, too…especially if you use rotisserie chicken already cooked from your grocery store!

Chicken Chili

2 poblano chile peppers, chopped
1 large red bell pepper, chopped
1 medium-size sweet onion, chopped
3 garlic cloves, minced
1 tablespoons olive oil
2 – 14 1/2 ounce cans zesty chili-style diced tomatoes
3 cups shredded or chopped chicken (about 1 lb.)
2 – 15 ounce can black beans, rinsed and drained
1 1/2 cups low-sodium chicken broth
1 – 1.25 ounce envelope white chicken chili seasoning (I use McCormick)
Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 4 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings – cheese, sour cream, cilantro and tortilla chips.

Makes 9 cups