12oz. (1 1/2 pkgs) cream cheese, softened
2 Tablespoons water
3 teaspoons onion powder
3 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
3 cups cooked chicken, diced or shredded
2 cups shredded Monterey Jack cheese
8 flour tortillas
3 Tablespoons butter
3 Tablespoons flour
1 – 15oz. can chicken broth (or 2 cups)
1 cup sour cream
1 – 4oz. can diced green chilies
PREHEAT OVEN: to 350 degrees
In a medium bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken and 1 cup of cheese. Roll up in tortillas and place in pan seam side down.
In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
6 Tbsp honey
5 Tbsp lime juice (1 large lime)
1 Tbsp chili powder
1/2 tsp garlic powder
8-10 flour tortillas
1 pound chicken, cooked and shredded (about 3 small chicken breasts)
1 pound Monterey jack cheese, shredded
1 – 16oz. can Hatch green enchilada sauce
1 cup heavy cream
PREHEAT OVEN: to 350 degrees
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 30 minutes (or use a Ziploc bag and let it sit in refrigerator all day).
Pour about 1/2 cup enchilada sauce on the bottom of a 9×13-inch baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake for 30 minutes until brown and crispy on top.
10-14 chicken drumsticks
1 teaspoon cooking oil
3 cloves garlic, minced
3/4 cup BBQ sauce
1/4 cup ketchup
1/4 cup orange juice or water
2 Tablespoons brown sugar
2 Tablespoons molasses or maple-flaovred syrup
Optional: couple dashes of hot pepper sauce (Frank’s)
- Skin chicken and season with salt and pepper.
- In medium saucepan, cook garlic in hot oil over medium heat for 30 seconds.
- Stir in BBQ sauce, ketchup, juice, brown sugar, and molasses; heat through.
- Carefully brush chicken with sauce, turning to coat with additional sauce. Cook until chicken is 180 degrees.
6 Tablespoons honey
5 Tablespoons lime juice (1 large lime)
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shreeded (about 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded; save 1 cup for sprinkling on top
16 ounce can Hatch brand green enchilada sauce
1 cup heavy cream
- Mix the first 4 ingredients and toss with shredded chicken. In a ziploc bag, let it marinade for at least 30 minutes (or all day in the fridge).
- In 9 x 13 baking pan, Pour 1/2 cup enchilada sauce on the bottom.
- Fill flour tortillas with chicken and shreeded cheese, and roll tightly. Place each in the pan.
- Mix the remaining enchilada sauce with the cream and leftover marinade.
- Pour sauce on top of the enchiladas and top with cheese.
- Bake at 350 degrees for 30 minutes until brown and crispy on top.
1 pound chicken, cut into bite-size pieces
5 cups of cooked rice
4 cups broccoli, chopped into small pieces
1 red bell pepper, trimmed and chopped into bite-size pieces
1 teaspoon fresh ginger, grated. or 1/2 teaspoon ground ginger
3 garlic cloves, minced
1 1/2 Tablespoons oil
1/4 cup chicken broth
4 Tablespoons low sodium soy sauce. Or Bragg’s liquid aminos
2 teaspoons corn starch
1/4 cup green oinons, chopped
1 large handful of almonds, chopped or sliced
1/2 cup frozen peas, cooked in the microwave
In a nonstick pan, add 1/2 Tablespoon oil, ginger and garlic, sauteing for 1 minute, stirring often. Add chicken and saute until chicken is cooked through. Set chicken aside in a bowl.
In nonstick pan, add a little oil and saute broccoli and bell pepper until just barely cooked. Also set aside in a bowl.
Scramble eggs in the same pan until they’re just barely cooked. Set aside on top of sauteed vegetables.
Heat remaining oil in the pan and add rice. Turn up the heat to high and cook approximately 3 minutes, tossing rice frequently.
In a bowl, combine chicken broth, soy sauce and corn starch. Stir well until the corn starch is completely dissolved.
Pour sauce over rice. Add your bowl of vegetables, chicken and eggs to the pan and stir well. Cook for 2 minutes while thoroughly mixing all ingredients. Add green onions, almonds, and cooked peas and mix well.
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
*Recipe from http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html
This is a yummy recipe that makes a lot without too much effort. I have made this a couple times at the date of this post, and prefer to make the cream mixture and just pour it over the pasta, rather than combine the pasta with the cream mixture. That way if I have extra sauce, I can freeze it for later (since you can’t freeze cooked pasta!). This recipe could also be served over rice instead of noodles.
4-5 chicken breasts
1 large onion, chopped
2 Tbsp. olive oil (or garlic flavored oil, if you want extra flavor)
2 cups sour cream
1 can Cream of Chicken soup
salt & pepper to taste (we happen to like lots of salt & pepper)
2 1/2 cups frozen vegetables** (any kind; I use the carrots/corn/peas/green beans mix)
1 cup shredded cheddar cheese
6 oz. noodles, cooked & drained
**Cook frozen vegetables before adding to the creamy mixture.
To cook the chicken:
- Heat 5-liter waffle bottom pressure cooker until drops of water roll into balls.
- Place boneless skinless chicken breast in pan.
- Fry on medium heat until chicken releases itself from the bottom of the pan.
- Turn over with a pigtail.
- Brown second side for 1 to 2 minutes.
- Add oil and onion. Saute until onion is translucent.
- Place lid on cooker. Bring to the second red ring and maintain for 5 minutes.
- Drop pressue with cold water on the rim of the pan.
- Shred the hot chicken in the Bosch with the wire whips (make sure the chicken is hot and don’t do too much at one time! The bowl and whips can break!!)
- Mix together sour cream, sour cream, soup, cooked vegetables, and cheese.
- Add this mixture to the pressure cooker with shredded chicken & onions.
- Simmer with glass lid on until vegetables are tender.
- Add noodles. Mix gently and serve.
Source: Shar Lomax