Honey-Lime Chicken Enchiladas

This is really good and easy to make. It has a sweet taste with a little spice.

1/2 cup honey
1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 1/2 pounds chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.

2 (10-ounce) cans green enchilada sauce (I used Stokes brand.... One regular and one ranchero)
1 cup half and half
flour tortillas
shredded Monterrey jack and cheddar cheese

Mix enchilada sauce with half and half. Spread roughly 3/4 cup of the sauce in the bottom of a 9"x13" baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roll-up, then place side-by-side in baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake at 350 for 25 to 30 minutes.

An easy dish to prepare ahead of time and quick to make. Serve with Spanish rice and refried beans to make the meal complete.

Pineapple Mango Chicken

4 boneless, skinless chicken breasts
2 cups Pineapple Mango Chipotle salsa*
2/3 C. Brown Sugar
1 TBSP Salt

Put Chicken in the crock pot. Mix all the other ingredients together and pour over the chicken. Cook on low for 8-10 hours or high for 4-6. Shred chicken. Use in tacos, burritos, enchiladas, nachos, ect.

We had it in Burritos... VERY good.

*The Salsa is tomato based and found at Wal-Mart in the salsa section.

Pesto Chicken Strombolli~

I made this the other day and forgot to take pictures, so I snagged the one off the site I got the recipe from. It was SOOOO good. It's easy too.

1 Rhodes Rolls Frozen bread Loaf
1/2 cup Pesto Sauce
2 cups Spinach
2 cups Cooked Shredded Chicken
2 cups Shredded Mozzarella
1/2 cups Grated Parmesan Cheese, divided
1 tsp. Garlic Salt
1 egg, lightly beaten

Thaw bread according to package. On greased counter roll out to a rectangle about the size of a cookie sheet. Spread Pesto all over leaving a 1 inch space from edge. Sprinkle 1/4 cup Parmesan on top of pesto. Sprinkle Mozzarella the layer of spinach, last your shredded Chicken. Now roll, jelly roll style, starting at the long end. Roll it all the way so it makes a long tube. Place on a greased cookie sheet, make sure seam is on the bottom. Tuck ends under. Brush with egg. Sprinkle with Parmesan and Garlic Salt. Cut slits along the top to vent. Let Rise 30 minutes. Bake @350º until golden brown, 20-30 minutes.

*I rolled mine out on a floured countertop not greased. I also used frozen spinach.

White Chicken Chili

(I do the ward RS newsletter and they wanted this recipe that was served before the RS broadcast in September published, so I thought you might like it too. It is easy, easy, good and takes no time for those of you who have to cook after you've worked out of the home all day.)

2 cans Great White Northern beans (15.5 oz. cans)
2 cups chopped cooked chicken breast (or one 12.5 oz. can of white chicken meat)
3 cups chicken stock or broth (can use bouillon cubes or granules)
1 T. olive oil
1/2 cup shopped onion (can use dried minced or chopped onion)
2 garlic cloves minced (can use dried minced garlic)
1 small can diced green chiles(4 oz.)
1 tsp. dried oregano
1 tsp. ground cumin
1/4 tsp. cayenne pepper (or you can leave this out)
3 T. lime juice if you want
1 1/2 cups grated montery jack cheese
sour cream

Saute onions in olive oil, add garlic, chiles, cumin, oregano and cayenne. Saute 2 minuntes. Add undrained beans, chicken stock, chicken and lime juice. Season with salt and pepper. Garnish with grated cheese and sour cream.

Quick Chicken Noodle Soup

With all of the picky eaters at my house it is hard to find a meal that everyone likes. This is one of those meals. I had this at a friend of mines house and just thought is was so good I asked her for the recipe. It is pretty hearty and has lots of noodles like Carols recipe. I make my own chicken broth but you can use whatever.

4 chicken breast
5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
2 quarts water
4 chicken bouillon cubes (or 4tsp chicken bouillon granules or 2 quarts of chicken broth)

Boil veggies, bouillon and water together for 15-20 min. Add cut up chicken.

1 (10 3/4 oz) can cream of chicken soup
1 tsp basil
pepper to taste
1 c frozen peas (optional - I usually leave these out)
1/2 of (11 oz) package Grandma's Frozen Homemade Noodles, thawed (I just use any brand of frozen egg noodles)

Add cream of chicken soup, basil and pepper and bring to a boil again before adding defrosted noodles and peas. Cook for an additional 5 min (I cook it a little longer - probably more like 25-30 min. so the noodles aren't chewy).

Sweet and Spicy Chicken Tacos

This is a new recipe that I got from Kellie. I actually heard some women at church raving about it-and was pleased to find out it was my own sister's recipe! It's an unusual combination of flavors, but my family found it irresistible. It's kind of one of those not-exact-measurement-recipes. But it's so easy, I don't think you can go wrong.

Ingredients:

Chicken breasts ( I used 5)
1/2 bottle of green salsa
1/4 c. brown sugar
ingredients to make tacos (tortillas, cheese, lettuce, tomato, etc).

Cook chicken. I boiled mine, but I'm guessing you could grill it, pan fry it, etc. Shred or dice the chicken. In a pan, combine cooked chicken, salsa and sugar. Cook and stir until combined and heated through.

I have a firm philosophy that everything tastes better with onions, (much to Ryan's dismay) so I sauteed onions and bell peppers.

Layer your taco with the chicken and fillings in whatever manner makes you happy. Enjoy!

PS. Cade ate the leftover meat the next day with tortillas. Not quite as tasty to me, but good enough for a 16 year old boy.

Cranberry Chicken

This is one of those recipes that I love because it has very few ingredients, and you can throw it all in a crockpot.

Ingredients:
8oz Catalina dressing (I used Russian here)
1 can whole cranberry sauce
1 envelope Lipton onion soup
1/3 c water in dressing bottle
chicken breasts (as many or as few as you want) (can be frozen)


Directions:
Dump it all in the crockpot. Stir if you are feeling like putting a little effort in (Probably won't effect it one way or the other). Cook on low for about 4 hours, or until chicken is done. Serve over rice. Sorry I don't have a picture of the finished product, but the kids gobbled it up before I could reach for the camera.
NOTE: You can cook this in the oven. Using thawed chicken, mix all the ingredients and bake in a dish for one hour at 350 degrees.

Mexican Wonton Wraps

This is usually a "special occasion" recipe. Not that it is particularly difficult or time consuming, but it is an appetizer, rather than a meal. However, Syd and Cade were gone tonight, so there was enough that the rest of us could eat all we want. Lauren had nine!

1 pkg wonton wrappers
3 chicken breasts, cooked and shredded
1 can diced green chili
1/2 to 1 c. sour cream
1/2 c. ranch dressing
1/4 tsp each salt and pepper
shredded cheddar cheese (about 2 cups)
chopped bell pepper
Optional toppings: tomatoes, green onion, olives, sour cream, salsa, guacamole

Lightly spray 24 muffin tins. Place wonton wrappers in muffin tins to form a cup. Here, I'm using round wrappers because they didn't have any of the square ones.

Bake at 350 degrees until lightly browned. Repeat with remaining wrappers. I place them on cookie sheets for the next steps, but you can just leave them in the muffin tins if you want.

Mix chicken, dressing, sour cream, chilies, salt and pepper in a small bowl.

Chop bell peppers, (and here, my favorite toppings: tomatoes and green onions)

Place a tablespoon of the chicken mixture in each wrap. (The exact amount will vary depending on the size and shape of your wonton wrap). Top with a pinch of bell pepper and cheese. Again, the amount will vary on your taste and the size of the wrap.

Bake at 350 degrees until the cheese is melted and the chicken is warm. Remove from the oven and serve with optional toppings.