A Simpler White Chicken Enchilada Recipe

This is nothing like the PW one I posted which I absolutely adore and is a bit more work than this recipe, but seeing how simple this one was I just had to give it a try. I thought it was ok but my hubby and neighbors said it was great so I'm sure ya'll will like it too.

Ingredients:

 

10 soft taco shells (I used corn tortillas not flour I think flour for enchilada are awful and makes them like paste but thats just me)

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Crispy Cheddar Chicken

This is another recipe that I found on Pinterest that we really enjoyed. I will let you know that we didn't make the sauce to pour over the chicken and that I used chicken tenders/strips instead of breasts and that they were wonderful. We had these with steamed veggies next time I may make the boys french fries as well (baked of course).

  

Chicken:

• 4 large chicken breasts
• 2 sleeves Ritz crackers
• 1/4 t salt
• 1/8 t pepper
• 1/2 C milk
• 3 C cheddar cheese, grated
• 1 t dried parsley

Sauce:

• 1 10 ounce can cream of chicken soup
• 2 T sour cream
• 2 T butter

Directions:
1. Cut each chicken breast into 3 large chunks.

2. In a small food processor grind up the ritz crackers. (I didn't do this because ritz crackers crush up so easily and I didn't want to make yet another dish to clean LOL)

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

4. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.

5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.

6. Sprinkle the dried parsley over the chicken.

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Bourbon Street Chicken

So lately I've been obsessed with Pinterest. Now if you have a Pinterest account you totally understand where I'm coming from, but if you don't you need to get an account now and see the awesomeness that is Pinterest! But anywho we've been trying a ton of recipes of Pinterest and have found a bunch of yummy ones. I've post a few already but this recipe is one of our favorites and will be one of our go to recipes in the future. As my child gets older though I will have to double it. We had it over steamed rice with a side of steamed brocoli it was so yummy! It was actually pretty spicy with just the crushed red peppers :) My hubby had never had Bourbon Street Chicken before I made it poor guy where has he been living?!?!

Ingredients:

• 2 boneless, skinless, chicken breasts; cut into bite size pieces
• 1 tablespoon olive oil; (1-2)
• 1 garlic clove; crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce
• 1 tablespoon cornstarch; (if thick sauce desired)

Directions:

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.
Add remaining ingredients, heating over medium heat until well blended and disolved.
Add chicken and bring to a hard boil. Recduce and simmer for 20 minutes uncovered.
Serve over hot rice.

Cajun Chicken Pasta

Oh ya'll know my love of all things Pioneer Woman (well almost all things) and she did not disappoint with this recipe. It makes a lot if you're a small family like ours. I think we had it for lunch and dinner twice and ended up throwing a little out, so be warned unless ya'll are some big eaters! I followed the recipe exactly as written. Enjoy!

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• 1/2 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• 1/2 cup White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

Baked Buffalo Chicken Pasta

If you know me at all you know I love all things that include buffalo sauce and lots of times I'll even add buffalo sauce to things that make people go hmmm.... For example I LOVE a shot of buffalo sauce in my cheese and brocoli soup. I mean the soup is amazing on its own but add some buffalo sauce and its over the top! I also love to dip my pizza in it! I'm not one of those ranch girls so you'll never find that near my pizza I prefer to spice things up instead of down! So when I saw this recipe I knew I had to make it! I found one other that I'm going to make in the near future but for now this is a keeper!

Baked Buffalo Chicken Pasta
serves 4-6

• 1 pound pasta (I used whole wheat orecchiette)
• 3 boneless, skinless chicken breasts, cooked and cut into chunks
• 1 tablespoon butter
• 1 tablespoon flour
• 1 1/2 cups milk
• 4 ounces grated monterey jack cheese (I used half a brick) + more for topping
• 1/3 cup grated sharp cheddar cheese + more for topping
• 1/3 cup buffalo wing sauce
• 1/3 cup panko bread crumbs
• salt and pepper to taste
• for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheese, additional buffalo wing sauce

Preheat oven to 375 degrees F.

Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

Spray a baking dish with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.

Chicken, Bacon & Black Bean Quesadillas

These are freaking amazing! Like seriously make them now! These are def on our make again list :)

• 1 tablespoon oil
• 2 chicken breasts, cut into bite size pieces (2 cups cooked)
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• salt and pepper, to taste
• 1/2 red bell pepper, diced
• 1 (15 oz) can black beans, rinsed and drained
• 1 (4 oz) can green chilies
• 1/2 cup spreadable cream cheese
• 6 strips Smithfield Naturally Hickory Smoked Bacon, cooked and crumbled
• 1/2 cup chopped green onions
• 2 cups shredded cheese
• 8, 8 inch flour tortillas
• sour cream and salsa, for serving

Instructions

Saute the chicken with chili powder, oregano, salt and pepper in oil over medium heat in a large skillet until browned all over. Add red pepper and saute until chicken is cooked through and peppers are softened.
Add black beans, green chilies, and cream cheese. Cook until melted together. Remove from heat and stir in cooked bacon.
Place four tortillas on the countertop. Spread with chicken mixture. Top with green onions and cheese. Place remaining tortillas over top, to cover.
Cook on a grill over medium heat for a couple of minutes on each side until tortillas are crispy and cheese is melted. Alternatively you can cook these individually on the stove top over medium heat in the same fashion.
Cut each quesadilla into 6 pieces. Serve with sour cream and salsa.
Serves: 4

Chicken Salsa Ranch Wraps

These are super simple. Super yummy. Great yummy summer time meal. Definitely try.

• 1 pound chicken breasts, cut into strips
• salt and pepper, to taste
• 1/2 cup salsa
• 1/4 ranch dressing
• tortillas
• shredded cheese, lettuce and sliced red bell peppers, to serve

1. Heat a skillet over medium high heat. Add a small amount of oil to the pan, add chicken and season with salt and pepper. Cook, stirring occasionally until cooked through. Stir in salsa and ranch. Cook until bubbly.
2. To serve: Place a tortilla on a plate. Top with chicken mixture, shredded cheese, lettuce and red pepper. Roll up and serve.

White Chicken Enchiladas

So if you haven't seem a theme with the last few recipes I've posted I'm kind of obsessed with the great Pioneer Woman. She has some freaking amazing recipes (granted not all of them, but definitely quite a few!) and I just can't help myself I planned our last menu and grocery trip around her. This is definitely one of the recipes I'm glad I found! I've never really had a white sauce on my enchiladas. My mom usually made a red or green sauce and so does everyone else I know for that matter so I was so interested in trying these. I ended up making them for Cinco de Mayo and OMGoodness were they yummy! You seriously need to try these tonight if possible! they make a whole 9 x 13 pan and I had enough meat for about 14 tortillas so it can feed a few people we had them for dinner that night and then lunch the next day. Even Nathan LOVED these and he ate two alone in one sitting!

Ingredients

• 2-½ cups Cooked, Shredded Chicken
• 2 cups Reserved Broth From Chicken
• 3 Tablespoons Canola Oil
• 12 whole Corn Tortillas
• 1 whole Large Onion, Diced
• 3 whole 4 Oz Cans Whole Green Chilies, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 1 teaspoon Paprika
• ½ cups Heavy Cream
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Sour Cream
• 2-½ cups Monterey Jack Cheese, Grated
• Salt And Pepper, to taste
• Picante Sauce (optional)
• Cilantro, Chopped

Preparation Instructions

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired.

Baked Teriyaki Chicken

**Ok this was seriously super awesome!!!!! We both LOVED it! The only thing I did different was I used boneless skinless chicken breasts (and you def don't need to bake it for the full time allotted so ours was a little over done but the sauce so made up for it!). This is something we are already going to be making again just because it was that good!!**

Ingredients:

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 skinless chicken thighs

Directions:

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Chicken Stuffing Casserole

I found this recipe in a taste of home cookbook. It actually makes two 8x8 casseroles one to bake now and one to freeze (it can be froze for up to three months). This casserole is super yummy! Definitely on our make again list! This recipe could easily be cut in half as well.

Ingredients:

• 2 packages (6 ounces each) chicken stuffing mix
• 2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 cup milk
• 4 cups cubed cooked chicken
• 2 cups frozen corn
• 2 cans (8 ounces each) mushroom stems and pieces, drained
• 4 cups (16 ounces) shredded cheddar cheese

Directions:

1. Prepare the stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8 in. square baking dishes. Layer with the chicken, corn, mushrooms, soup mixture, and cheese.
2. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350 for 30-35 minutes or until cheese is melted

TO USE FROZEN CASSEROLE: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350 degrees for 1 1/2 hours. Uncover; bake 10-15 minutes longer or until heated through.

Roasted Pepper Chicken Penne

1 pound boneless skinless chicken breasts, cut into 1 inch strips
1/4 balsamic vinegar
1 package (16 oz) penne pasta
1 medium onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 oz) crushed tomatoes
1 cup roasted sweet red peppers, drained and sliced
1 cup chicken broth
3 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup shredded Parmesan cheese

1. Place chicken in a large resealable plastic bag add vinegar. Seal bag and turn to coat, refrigerate for 15 minutes.
2. Cook pasta according to pacakage directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook 4-5 minutes or until meat is no longer pink.
3. Stir in tomatoes, red peppers, broth, Italian seasoning, and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta, toss with chicken mixture. Sprinkle with Parmesan cheese.


This is a pretty good recipe. Def one I'll make again but when we have company because it makes a lot! I think we had it like two or three days in a row including for a lunch a couple times!

Herbed chicken & Tomatoes

Herbed Chicken & Tomatoes

1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces
2 cans (14.5 oz each) Italian diced tomatoes
1 envelope savory herb with garlic soup mix (I ended up using a salad dressing one and it worked fine)
1/4 teaspoon sugar
Hot cooked pasta
Shredded Parmesan cheese

(I cooked this on the stove and it came out fine but its a recipe for the crockpot)
In a 3 qt slow cooker, combine the chicken, tomatoes, soup mix, and sugar. cover and cook on low for 5-6 hours or until chicken juices run clear. Serve with pasta; sprinkle with Parmesan cheese.

This was super yummy and like I stated above I cooked it on the stove because I forgot to start it in the morning and I haven't had good luck with my crockpot lately! We served it over bowtie pasta and it was so good. The hubby took the left overs for lunch the next day.

Rotini with Chicken, Asparagus, and Tomatoes

Rotini with Chicken, Asparagus, and Tomatoes

• 8 oz uncooked rotini
• Cooking Spray
• 1 pound skinless, boneless, chicken breast cut into 1/4 inch strips
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (1 inch) slices asparagus
• 2 cups cherry tomatoes, halved
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1/4 cup (1 ounce) crumbled goat cheese

1. Cook pasta according to package directions, omitting salt and fat.

2. While pasta cooks, heat a large nonstick skillet over medium-high heat; coat with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; saute 5 minutes. Add tomatoes and garlic to pan; saute 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil to chicken mixture in pan. Top with cheese. Yield: 4 servings (serving size: 2 cups)

*This was a pretty good healthy recipe. It was a bit drier than I had thought it was suppose to be but I think I may have made too many noodles. You can always add more vinegar and olive oil.

Amazing Chicken Tortilla Soup

Amazing Chicken Tortilla Soup

Ingredients:

• 2 teaspoons olive oil
• 1 medium onion, chopped (I only used half an onion)
• 4 garlic cloves, minced
• 1 medium jalapeno pepper, chopped (I added an extra jalapeno)
• 1/2 medium green pepper
• 4 small boneless skinless chicken breasts
• 2 cups frozen corn
• 1/2 cup dry white wine or water (I used water)
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 4 (14 ounce) cans chicken broth (I used one carton so one can less)
• 2 (14 ounce) cans diced tomatoes
• 2 (8 ounce) cans tomato sauce
• Topping: 1 cup non-fat tortilla chips (optional) (we def mixed in some tortilla chips which gave it the tortilla flavor and was oh so good)

 Directions:

 

1. Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.

2. Add all the rest of the ingredients to the large pot and bring to a boil.

3. After about 15 minutes, remove the chicken breasts and shred.

4. (Two forks work well to pull the chicken apart!).

5. Return shredded chicken to the pot and simmer an additional 45 minutes.

6. Serve, topped with crushed tortilla chips if desired.

 

I absolutely loved this soup and will def make it again in cooler weather. I'm glad I added the extra jalapeno it added just enough extra spice and I honestly couldn't imagine adding the extra can of chicken broth it would have been way too thin, but over all super yum!

Greek Chicken with Angel Hair Pasta

Greek Chicken with Angel Hair Pasta

1 pound uncooked angel hair pasta
1 tablespoon olive oil
4 (6 ounce) skinless, boneless chicken breast halved
2 cups chopped red onion (I think I used about a cup)
1 cup chopped yellow bell pepper
6 tablespoons lemon juice
1 teaspoon dried basil
1/2 dried oregano
2 (14.5 oz) cans diced tomatoes with basil garlic and oregano
3/4 cup (3 oz) feta cheese crumbled

1. cooke pasta according to package
2. heat oil in large nonstick skillet over medium high heat. Add chicken to pan; saute 3 min on each side. Add onion and next five ingredients; stire well. Cover, reduce heat, simmer 25 minutes or until chicken is done. Remove from heat; sprinkel with cheese. Serve with pasta.

Foil-Pack Chicken Fajita Dinner

Foil-Pack Chicken Fajita Dinner


1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
4 small boneless skinless chicken breast halves (1 lb.)
1 each green and red pepper, cut into strips
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Mexican Style Finely Shredded Taco Cheese



HEAT oven to 400ºF.
FOLD up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
BAKE 30 to 35 min. or until chicken is done (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.

***This is really good. I made it for us and friends and everyone loved it!

Forgotten Jambalaya

forgotten jambalaya

1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) beef or chicken broth
1 can (6 oz) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chieck breasts, cut into 1 inch cubes
1 pound smoked sausage, halved and cut into 1/4-in slices
1/2 pound uncooked medium shrimp, peeled and deveined

Hot cooked rice

*In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.

*Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.



***The only things I left out were the hot sauce and the celery because I didn't have it on hand. Otherwise this I made it exactly the way the recipe goes and it was super yummy! I would def recommend trying this one.

Baja Pie

Baja Pie

• 5 corn tortillas (6 inch)
• 1 tbsp. butter, melted
• 2 c. shredded deli rotisserie chicken (from 2-2 1/2 lb chicken)
• 1 can (15 oz) black beans, drained, rinsed
• 1 cup thick and chuncky salsa
• 2 tbsp. taco seasoning
• 1 1/2 cups shredded cheddar cheese (6 oz)
• 1 medium tomato, cut into six wedges
• 1 medium avacado, pitted, peeled, and chopped

1. Heat oven to 325 degrees. In 9-inch glass pie plate, arrange tortillas, overlapping and extending to edge or slightly over edge of plate. Brush edges of tortillas with melted butter.

2. In large bowl, mix chicken, beans, salsa, taco seasoning mix, and 1/2 cup of the cheese. Spoon chicken mixture onto tortillas.

3. Bake 25 to 30 minutes or until hot. Sprinkle with remaining 1 cup cheese. Bake 2 to 4 minutes longer or until cheese begins to melt. Top with tomato and avacado.

This recipe was super yummy....we didn't have any avacado (when I cut it open it was bad), but it was still really good with out and would have been even better if it had the avacado!

One of our favorites

This one is super easy, super yummy, and actually good for you. I was watching t.v. and one of those food t.v. shows came on and this is where I got the recipe (well I adapted it to my liking of course).

I have no idea what to call it...chicken, salsa and beans??? This one is done in the crock pot! I absolutely love that thing!!

We have a small crockpot and there is only the two of us so this is what we use. Adjust according to the size of your family.

1 can pinto beans
2 boneless skinless chicken breast (this all we eat LOL)
1 jar of salsa
fajita seasoning

Pour can of beans into crockpot. Place chicken breasts on beans and sprinkle with fajita seasoning. Pour jar of salsa on top of chicken breasts and set cooker to low. Cook about 8 hrs or until chicken is done.

I usually serve the chicken on the beans with a little cheese and some tortillas. Its really good and simple though.

Speedy Layered Chicken Enchilada Pie

Speedy Layered Chicken Enchilada Pie

INGREDIENTS

1 (11.5 ounce) package Old El Paso(R) Flour Tortillas for Burritos
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
8 ounces shredded reduced-fat Monterey Jack cheese
1 (15 ounce) can Progresso(R) Black Beans, drained, rinsed
1 (19 ounce) can Old El Paso(R) Red Enchilada Sauce
1 cup Green Giant(R) Frozen Shoepeg White Corn, thawed
1 cup Old El Paso(R) Thick 'n Chunky Salsa
2 tablespoons thinly sliced green onions
Reduced fat sour cream (optional)
Chopped green onions (optional)

DIRECTIONS

Heat oven to 350 degrees F Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.Bake at 350 degrees F for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.