Chicken Enchiladas

I got this recipe from my sister-in-law and after trying it, my husband and I both prefer these to the ones that I usually make with cream of chicken soup and sour cream.

1 tsp. minced garlic

1 small can of diced green chiles

1 jalapeno, diced (optional)

olive oil

1 block of cream cheese

2 c. shredded cheese

1 cup of water or chicken broth

3-4 chicken breast

Tortillas

A can of red enchilada sauce

half & half or heavy whipping cream

Boil chicken in a pot of water, or chicken broth until cooked. Let cool and shred, set aside. In a large skillet, saute the garlic, chiles, and jalapeno in olive oil until it is fragrant. Add cream cheese and 1 cup of the shredded cheese. Stir until melted. Slowly add the water or chicken broth and continue stirring. Add shredded chicken to mixture.

Roll mixture in tortillas and place in pan. Pour enchilada sauce and half & half/whipping cream over the top. Sprinkle the remaining cheese on top. Bake at 350 for 30 minutes.

*My sister-in-law says that this makes enough to fill a 9x13 pan and a 8x8 pan, but given my small family, i only made it with 2 chicken breast and it filled one 9x13 pan, so depending on your family size, you can decide how much to make.

Chicken Broccoli Casserole

2 whole chicken breasts (boned and cut up) *can use boneless

1 can cream of chicken soup

1/2 tsp curry powder

1/2 c. mayo

1 tsp. lemon juice

cooked desired amount of broccoli

1 c. sharp cheddar cheese

1/2 c. canola oil

Saute chicken about 6 min. in oil - sprinkle with salt and pepper to taste. Drain with paper towel. Mix together in separate bowl - soup, curry, mayo and lemon juice. Place cooked broccoli in 9x9 pan, place cooked chicken on top, pour chicken soup mixture on top, and sprinkle with cheese. Bake at 375 for 30 minutes.

*This is a delicious dish, especially if you like curry. I usually serve it with rice. Last time I made this, I just boiled the chicken and cut it up and put it over broccoli. It still tasted really good and made me feel like it was less fat and greasy. You can also substitute asparagus for the broccoli.

Four Ingredient Chicken

I got this from Good Day Utah. I have seen similar recipes, but made this and it is so easy and so yummy.

4 boneless, skinless chicken breasts

8 oz. of Russian or French dressing

8 oz. Apricot preserves

1 pkg. of dry onion soup mix

Tenderize each chicken breast by placing between two sheets of wax paper and pounding it until it is a 1/4 inch thick. Then take chicken and salt and pepper it lightly to season. Place chicken in a glass or Pyrex baking dish that has been sprayed with cooking spray and set aside. In a pan on the stovetop, mix together the other three ingredients. Cook until preserves melt and everything is incorporated together. Pour over chicken and bake for 45 minutes at 350 degrees.

I served this with rice and veggies.

Bourbon Chicken

Of course, without the bourbon. This was a very good, and easy meal to make. I halved the red pepper flakes, and it had just a little kick still, so if you have kids like mine you may want to reduce it even more.

Ingredients:
2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)

Sauce:
1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes ( I halved this )
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your pan and fry chicken bits until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into pan and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. (My sauce wasn't very thick, so I added a little corstarch mixed in water). Serve over rice.

Impossibly Easy Chicken and Broccoli Pie

1 pkg. (10 oz) frozen chopped broccoli, thawed and drained

1 1/2 c. shredded cheddar cheese

1 c. cut-up cooked chicken

1 medium onion, chopped (1/2 c.)

1/2 c. Bisquick

1 c. milk

1/2 tsp. salt

1/4 tsp. pepper

2 eggs

Heat oven to 400 degrees. Grease pie plate. Sprinkle broccoli, 1 c. of cheese, the chicken and onion in pie plate. Stir remaining ingredients in a separate bowl until blended, then pour into pie plate over broccoli and chicken.

Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Hawaiian Haystacks

10 to 12 chicken tenders (cut into chunks)
1 cup of broth
2 cans (10 3/4 oz. each) cream of chicken soup, condensed
1 can (12 oz) evaporated milk
6 cups of rice

Place chicken in greased crockpot
Combine all remaining ingredients except rice and pour over chicken. Cover and cook on high heat 3-4 hours or on low heat 6-8 hours

Serve over hot rice with a variety of cold toppings that could include: grated cheese, peas, pineapple tidbits, shredded coconut, raisins. Chinese noodles, olives, diced tomatoes, diced green onions, and other family favorites.

Sweet and Sour Sauce
Juice from canned pineapple
1 Tsp. catsup
1 Tbsp. vinegar
3 Tbsp. brown sugar
cornstarch to thicken

In a separate sauce pan, add above ingredients, stir in cornstarch thoroughly and heat to thicken. If desired pour over the haystack for last topping.

Chicken Curry

Best recipe for someone with a cold. SO EASY.

• 1 or 2 medium chicken breasts
• 1 tbsp olive oil
  
• 1 large onion
• 2 cans stewed tomatoes
• 1/2 tsp pepper
• 1/8 tsp ginger
• 1/4 tsp curry powder
• 1/8 tsp ground cloves
• 1/4 tsp turmeric
  
• 1/4 tsp paprika
• 1 2" cinnamon stick
• 1/4 tsp. coriander
• Salt (about 2 tsp) and vinegar (about 1 tsp)to taste

I start out by putting olive oil in the bottom of a pot, then add onions and spices, and saute. Then I add chicken (I have even just pulled chicken straight out of the freezer) and stewed tomatoes, and dump in enough water to cover the chicken. Get boiling, turn down heat, simmer for an hour. Serve over rice.

Cream Cheese Chicken

In saucepan combine two cans of cream of chicken soup, 1 12 oz pkg. cream cheese, and 1 cube butter. Heat on low till melted. Add one package of Italian seasoning salad dressing. Add 4-8 chicken breast (more if you need too - this can make a lot) Good to make on those days you want to freeze a meal or give a meal to a sick neighbor. Bake 275-300 degrees for 3 hours - if you want to make it before church cook it on 275 or put it in your crock pot for several hours until the chicken is cooked through.

The package of Italion salad dressing is the key ingrediant in this recipe. Don't leave it out or you will be disappointed. Serve over rice.

Sour Cream Chicken in Crock Pot

• 2 cans cream of mushroom soup
• 1 big carton of sour cream
• 1 can mushrooms (juice too)
• 2 heamping tsp. flour
• salt and pepper

Mix the above ingredants and pour over how many ever chicken breasts you want to make. (I know my grammer is terrible - but, that's exactly how I would say it). Cook in the crock pot until the chicken is cooked through. Serve over Rice. A Taylor Family favorite when served with warm rolls.

Sante Fe Chicken

• 1 can black beans
• 1 can corn
• 1/2 cup salsa
• Stir the above three ingrediants in up in your crock pot.
• Add 4 boneless chicken breasts and 1/2 cup more salsa
• Cook on low for 3 hours and then add 1 block of cream cheese.
• Cook for one more hour
• Serve over rice with flour tortilla's.

As you can see I love south west cooking. I have made this recipe several times and just love it. Definately one of my fav's. Plus, it's in the crock pot which really helps on a busy day.

Chicken Enchilada Casserole

• 1 can cream of chicken soup
• 1/2 can milk (soup can)
• 1 small ctn. sour cream
• 2 pcs. chicken, cooked and cup up
• 1 env. chili powder or taco seasoning
• 1 can enchilada sauce
• cheddar cheese
• 4 tortilla shells

Mix up first 5 ingredients in a bowl. Flaor to taste with the seasonings. Add in a little bit of the enchilada sauce. In 9'13 pan, put a layer of ripped up tortilla shells, You will be layering this like lasagna. Put a layer of the filling. Repeat until filling is gone. Pour rest of enchilada sauce over the top and sprinkle cheese on top. Cook at 375 until cheese melts and sauce is boiling (about 1/2 hour) This reipe is pretty forgiving, feel free to use more tortilla shells or chicken.

Chicken Tortilla Soup

• 2 can's beef broth
• 2 can's chicken broth
• 1 small can chopped green chiles
• 4 big cans of white chicken
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tsp chili powder
• 3 tsp ground cumin
• 4 TBS worchester's sauce
• 3 14oz cans mexican stewed tomatoes
• 1 can white beans
• 1 can black beans
• 1 can corn
• 1 onion
• 1/2 clove garlic
• 3 cups water if desired

Saute' onion in Tsp of oil. Add everthing esle. Simmer 1 hour garnish with cilantro leaves. Serve with Chips, cheese, sour cream and Avocado.

This makes enough to feed two families of five. Maybe it makes more. It's great to make on the day's your taking dinner into someone else. Or freeze at least 1/2 maybe more for another day.

Chicken Parmigiana

We don't really have a recipe to follow, more like directions, but we like this, and our kids like it so its a hit for us.

We use just 1 chicken breast to feed our family but for those of you with bigger families you might want 2 or 3. Once you pound it though you might be surprised on how little chicken you really need.

Put boneless, skinless chicken breast in large zip lock bag. Take a hammer and lightly pound to flatten it out (get it as thin as you can), then sprinkle some flour into the bag with the chicken and try to spread it around.

In a square bowl or pan dump some bread crumbs along with some Parmesan cheese (freshly grated), some Italian seasoning and mix together, we don't have a measurement, just eyeball it for however much chicken you have. Add an egg (or two depending on how much chicken) to another bowl or pan. Take chicken and dip well into the egg then dip into the bread crumbs and Parmesan mix till completely covered on both sides.

Then place chicken in a greased baking dish and bake at 350 degrees for 15 minutes, then flip over for 15 minutes. After it has been baked we like to broil it to get it a little crispy on the edges.

While the chicken is baking cook up some thin spaghetti noodles and spaghetti sauce and place over chicken, then sprinkle on a hefty amount of mozzarella cheese. Its pretty good, and pretty easy. Hopefully this makes sense.